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Home » Keywords » Seeds

Items Tagged with 'Seeds'

ARTICLES

Bowl of Krispy Treats

Finding Inspiration in a New Wave of Whole Grains and Seeds

Uncommon grains such as quinoa, chia, amaranth, and millet have become more mainstream
Marisa churchill
Marisa Churchill
June 21, 2021
One Comment
In 2021, trends toward health and plant-based foods are driving product developers to formulate a wave of new products with grains and seeds. According to Innova Market Insights, grain product launches had a 7% average annual growth rate in the period from 2014 to 2018.
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ToddKettermanResers

Q&A with Chef Todd Ketterman, Reser’s Inc.

A chef’s perspective on formulating with grains and seeds
June 9, 2021
No Comments
Prepared Foods talks Chef Todd Ketterman, culinary manager at Reser’s Inc. Reser’s, Beaverton, Ore., is one the nation’s largest manufacturers of refrigerated salads, side dishes, sauces and more for supermarket in-store deli departments as well as commercial and non-commercial foodservice operators.
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McCormickFlavorForecast_900

McCormick Launches 2019 Flavor Forecast

Crunchy, citrusy, nutty, buttery and pungent seeds lead flavor trends in the new year
January 17, 2019
No Comments
The McCormick® Flavor Forecast® platform a the destination for people everywhere who are passionate about knowing the latest in flavor – at restaurants, on retail shelves, in home kitchens and beyond.
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Made in Nature Organic Dried Fruit & Seeds Snack

Formulators Use Seeds and Grains to Boost Health, Texture and Premium Appeal

Seeds & Grains in Food Formulations: Small but Mighty
Lu Ann Williams
May 3, 2018
No Comments
Seeds and grains may be small in size—but they drive some large food and beverage trends. That's all because consumers are increasingly aware of the nutritional properties of seeds and grains (and, in particular, ancient grains).
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Kashi Granola Bars feat

Chia in a New Granola Bar

Kashi has launched the new Crunchy Granola and Seed Bars.
December 18, 2013
No Comments
The two flavors are made with such ingredients as chia seeds, flax and quinoa.
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tic gum building
Abstracts

Gum Binder, Bakery Inclusions

TIC Gums’ Add-Here CSA is a binder and film former that will hold inclusions like sesame or poppy seeds to baked goods.
July 29, 2013
No Comments
TIC Gums will take the idea of “cling” to a new level.
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seeds
New Product Trends

Sowing the Seeds

The benefits of nuts and seeds are becoming increasingly clear to consumers and manufacturers.
William A. Roberts, Jr.
April 11, 2013
No Comments
With more consumers looking to increase natural elements in their diets, the market for nuts and seeds is rife with potential.
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Quinoa Crackers feat

Quinoa Crackers

January 2, 2013
No Comments
The enerjive Quinoa Skinny Crackers come in five flavors, are 90 calories or less per serving, and are made with specially selected ingredients to optimize metabolism, boost energy and cut cravings
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Flavor Secrets: Savory Breads

May 6, 2010
No Comments
It is difficult to say when man started spicing breads, but it is known the Romans used poppy, fennel and cumin seeds, as well as parsley, in their oven-baked breads. These were possibly the first of what are called the savory breads.
Read More
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Scoopful of Sugar

Sweet Times: New Trends in Sweeteners

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Events

May 24, 2022

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

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.

June 23, 2022

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and 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. 

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