Prepared Foods

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Trends | UPF

The Ultra-Processed Foods Debate Remains Far from Settled

With no universally accepted definition of ultra-processed foods, industry stakeholders face growing consumer pressure, regulatory uncertainty and questions about processing.

David Feder , RDN

June 15, 2026

The campaign against ultra-processed foods continues to gain momentum, but the term itself remains scientifically and legally undefined. As regulators consider formal definitions and consumers grow increasingly wary of processing, food manufacturers must navigate a complex landscape where perception, nutrition science and policy do not always align.

Supermarket Restaurant-Style Foods and Food Safety

In-store dining and take-out of prepared foods from grocers has grown nearly 30% since 2008

September 26, 2016

NPD Group, which has tracked food safety concerns in the US since 2001, indicates that in 2006, 66% agreed with the statement that foods sold in supermarkets are safe, and in 2016 (thru August) only 58% of adults agree with the statement.

Microthermics’ UHT/HTST Lab-25 Direct/Indirect Processor

New Lab Laws, Technology

Industry experts share regulatory guidelines impacting R&D; new tech for texture and product development

February 15, 2016

The Food Safety Modernization Act (FSMA), signed by President Obama (January 4th, 2011), gives the FDA new regulatory authority. Its ultimate goal is to provide more uniform food safety standards.

Sophistication of Fresh Supermarket Prepared Foods

FMI, Technomic report evaluates business strategies for grocery success in fresh meals

February 9, 2016

The study suggests that most stores (64%) witnessed 2014 prepared foods category growth of 9% or higher.

Fat, Oil Solutions

Experts help Prepared Foods R&D Seminar attendees eliminate partially hydrogenated oils, embrace new options

November 16, 2015

Public health and nutrition guidance over fats has changed over the years, beginning with the 1980s, where the guidelines were to avoid too much fat, saturated fat and cholesterol.

Go, Grow With the 'In' Crowd

Looking ahead to major food trends in 2016

Robert Garrison

November 15, 2015

Without a doubt, Mintel’s new product trends presentation (complete with global new product sample tasting) always is a highlight at Prepared Foods’ annual New Products Conference. On the heels of this year’s event, our Mintel friends already are looking at 2016’s top trends.

Consumers Turn to Retail Outlets for Prepared Meals, Snacks

Fast food retail purchases per customer add over six visits compared to quick service restaurants in average four-week period

November 2, 2015

Supermarkets and convenience stores (c-stores) are raising the bar on their foodservice offerings and an increasing number of consumers are choosing these outlets for their prepared meals and snacks in addition to quick service restaurants (QSRs), reports The NPD Group, a leading global information company.

Natural Clean Label Appeal

Consumers want fewer ingredients that are more familiar and less “chemically” derived

July 14, 2015

Consumers are looking for simpler ingredient declarations. They want fewer ingredients that are more familiar and less “chemically” derived.

Food Science Trends, Topics and Technologies

Prepared Foods’ annual R&D Seminars give attendees three dimensions in food and beverage trends, topics and technologies.

July 14, 2015

Let’s face it: movie theater 3D glasses aren’t fashionable eyewear. Nevertheless, a 3D motion picture experience would be disappointingly flat without them.

Innovation: Past, Present, Future

Prepared Foods’ 33rd annual New Products Conference showcases new food and beverage ideas, consumer insights

July 13, 2015

They say you can’t know where you’re going until you know where you’ve been.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.

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