van drunen farms | Prepared Foods

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ARTICLES

Van Drunen Farms: Berry Ingredients

VDF's summer berry ingredients pack flavor, color and nutrition

May 13, 2015

Berries are delicious, especially in their peak season: summer. Yet processors can capture that summertime taste all year long with summer berry ingredients from Van Drunen Farms (VDF).

Van Drunen Farms: Add Color, Flavor

Van Drunen Farms’ chives add vibrant color, delicate flavor

March 23, 2015

Vibrant color, delicate flavor, and flexibility are just a few qualities that chives can add to foods. Chive Ingredients from Van Drunen Farms (VDF) inspire manufacturing professionals to create unique menu items and products.

Van Drunen Farms: Freeze-Dried Shallot

Van Drunen Farms’ Freeze-dried Shallots can be incorporated into many recipes, especially when an upscale twist is desired

February 4, 2015

Shallots are a delicious ingredient that can be incorporated into many recipes, especially when an upscale twist is desired. Van Drunen Farms (VDF) is pleased to offer Freeze-dried Shallot, which makes food preparation and production easier.

Van Drunen Farms’: IQF Roasted Corn

Van Drunen Farms’ IQF Roasted Corn adds flavor, color to salsas, soups, and other dishes

December 19, 2014

What's gold, native to the Americas, and adds an unmistakable flavor and texture to foods? Corn.

Freeze-Dried Tomato Ingredient

Van Drunen Farms’ new ingredient adds flavor, color and nutritional appeal

November 24, 2014

Tomatoes taste great, and deliver nutrition and color to popular food items. Now, research chefs and food formulators can reach for Freeze-dried Tomato from Van Drunen Farms (VDF) to add the rich flavor of tomatoes to any creation.

Products -- March 2010

March 1, 2010

Rather Be BlueWild blueberries (different than the cultivated variety in terms of nutritional benefits, flavor and size) are continuing to earn national recognition for their many health benefits.

This exclusive webinar, sponsored by Amano Enzyme, outlines the use of a specialty enzyme that increases the umami of plant-based protein within the fibrous meat texture of texturized plant proteins. This “must-see” webinar will graphically demonstrate how this is accomplished with hard data including meat analog graphs, sample analyses, and sensory profiles.

Consumers continue to evolve when it comes to their expectations and choices with “clean label” food selections. Webinar panelists will discuss trends and technical solutions—for both today and tomorrow—involving clean label, plant-based, and processed foods and beverages.