Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.
Consumers are looking for convenient, natural, and organic fortified products, such as bars, shots, or powder to fulfill their nutritional needs and to answer their quest for health benefits. This webinar will highlight why you should use our fabulous prebiotic acacia fiber. inavea™ PURE ACACIA is an all-natural, organic, and Non-GMO Project Verified dietary fiber, perfect for clean labeling.
Prepared Foods’ New Products Conference delivers the industry’s most focused look at food & beverage innovation—from consumer insights, product and packaging trends to the new tastes and latest technologies (e-commerce, artificial intelligence, etc) impacting R&D.
ON DEMAND: The nation’s COVID pandemic dramatically slowed new food and beverage product development across all channels. Yet the past 12 to 16 months also have brought dramatic and disruptive new technology advances (alternative proteins, cell-based meat, fermentation, algae).
ON DEMAND: As an original member and “Activator” within the US Plastics Pact, Nestlé USA is committed to make 100% of its packaging reusable or recyclable by 2025 and reduce its GHG emissions footprint. Leading its charge to make food and beverage packaging “fit for purpose” is Nestlé US Director of Packaging Chastity McLeod.
ON DEMAND: As consumers increasingly demand more nutritious products, PepsiCo, through investment in reformulation, innovation and acquisition of new brands, is committed to increasing the choice of healthier products within its portfolio.
There’s probably no more dynamic topic than protein when it comes to food ingredients. Fast-paced technology gains already have ushered in protein revolution across virtually plant-based sources. Read More
Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods.