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Home » Keywords » online food journal

Items Tagged with 'online food journal'

ARTICLES

Editorial View: Nick Roskelly

We're All Learning Something New in the Kitchen

Throughout 2020, consumers have found the time, patience and interest required to prepare home-cooked meals
Nick roskelly 200x200
Nicholas Roskelly
February 9, 2021
No Comments
This year, a majority of consumers who want to go out for a romantic dinner will not be able to do so. Some will order specialty dishes from their favorite local restaurants, but a great many will scour the internet for the perfect recipe, compile a shopping list, purchase ingredients (perhaps online for home delivery), and set off to prepare a meal at home.
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Editorial View: Nick Roskelly

Adapting to Exponential Future Change

The food industry will continue to innovate even when faced with uncertainty
Nick roskelly 200x200
Nicholas Roskelly
November 4, 2020
No Comments
For some time now, the majority of the food and beverage industry has been aware of this shift. Food suppliers and processors have positioned their businesses to adapt to exponential future changes.
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Woman Looking at Refrigerated Beverages
2020 RETAIL NEW PRODUCTS ANNUAL

Food & Beverage Innovation: Where Flavor Meets Form + Function

How do food and beverage processors get ahead and succeed?
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Robert Garrison
March 5, 2020
No Comments
Today's consumers are weighing taste adventure and convenience with new considerations related to what's better for me (diet and personal health) and better for the planet (ethics, sustainability).
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StouffersMeatlessLasagna

Courting ‘Conscious’ Consumers

Shoppers make conscious decisions to purchase based on a growing list of factors
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Robert Garrison
January 14, 2020
No Comments
This month, I’d encourage industry professionals to pause, reflect and resolve to enhance your brand’s relationship—it’s emotional appeal—to those same consumers. Why? More shoppers are making pointed, conscious decisions to buy—or not buy—based on a growing list of factors.
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2020 Vision: A Look at the Year Ahead in Food & Beverage

The 2020s will, optimistically, see the fading of fad nutrition and bad nutrition
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David Feder , RDN
December 19, 2019
No Comments
It can’t be stated more directly nor with any greater emphasis: The food and beverage makers of the future — already working hard at this, by the way — are going to have to double down on the delivery of responsibly made (and marketed) products for the global consumer, whether planning for the 2020s or all the way to 2100.
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Sustainability: A Standard for Product Development

Developing new approaches to decision-making processes
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Nicholas Roskelly
November 27, 2019
No Comments
In early October, Prepared Foods held its 37th annual New Products Conference, where themes of sustainability underpinned many of the speaker presentations. New Products Conference sessions surrounding upcycled foods, food waste and plant based foods each contained overt and tangential messages about corporate responsibility and sustainable food production. 
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Reshaping Context for Sustainable Food & Beverage Packaging

Product developers face a future of reusable, sustainable food and beverage packages
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Nicholas Roskelly
August 30, 2019
One Comment
Product packaging that remains after use is a burden. It’s a burden to consumers, to communities and to the environment. My sense is that products positioned with sustainable packaging messages are going to dominate categories and eventually set a baseline for market entry.
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A Theory of Relativity & Sustainability

Retailers, product developers, food suppliers and farmers are all faced with challenges in regard to sustainability and relevance
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Nicholas Roskelly
February 21, 2019
No Comments
As part of its Walmart Reimagined campaign, the retailer is aiming to boost store traffic by converting excess parking space to experimental communities comprised of food halls, recreation areas and even mobile healthcare units.
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2019 Crystal Ball for Food Product Development
2019 PREDICTIONS

2019 Crystal Ball for Food Product Development

R&D professionals continue to discover ingredient value through rigorous study and data collection
David feder 200x200
David Feder , RDN
January 7, 2019
No Comments
A big part of this best-use-of-resources movement is prominently expressed in the plant-based revolution. Plant-based meat and dairy analogs have been hitting shelves as fast as ingredient technology can make them happen, with expert mimicry of their animal-derived counterparts the “brass ring.”
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Roskelly2015_900

Discovering Innovation in the Vast Unknown

Food and beverage innovators have unprecedented avenues to determine the way forward
Nick roskelly 200x200
Nicholas Roskelly
November 6, 2018
No Comments
The mountain of money spent to market products and influence consumer behavior may only be 5% effective, according to Dr. A.K. Pradeep, CEO, MachineVantage.
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More Articles Tagged with 'online food journal'
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Sugar Reduction Efforts No Longer are Limited to Straight Sugar Replacement

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Events

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. 

June 28, 2022

How Acacia Fiber Improves Active Nutrition

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.

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2022 SEGMENT GROWTH

Which food & beverage segment will experience the most growth in 2022?
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Accelerating New Food Product Design and Development, 2nd Edition

Accelerating New Food Product Design and Development, 2nd Edition

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