processed foods

Items Tagged with 'processed foods'

ARTICLES

Healthy, Convenient Meal Solutions

Meal solutions that allow consumers to experience high-quality, healthful foods with little preparation appeal greatly to a generation on the go

Liz Chan Kirsten Benneter

October 13, 2015

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Consumers are driven by the desire to maximize time, and that doesn’t change when it comes to mealtimes. More meals are eaten on the go than ever before.

U.S. Enzyme Demand to Reach $2.2 Billion in 2019

An increasing focus on sustainability by many companies will continue to support enzyme demand

June 24, 2015

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Enzyme demand in the United States is forecast to increase 3.0% per year.

Shoppers Spend Less Time in Grocery, More in C-Stores

Shifts are in line with broader national trends surrounding channel blurring and its impact on trip missions

June 22, 2015

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VideoMining Corp. announced the results of two major national studies that found shoppers spending less time in supermarkets and more time in convenience stores.

Target Seeks Local Organic, Natural Food Brands

Retailer informs companies such as Campbell Soup, General Mills, and Kellogg that it intends to deemphasize less healthy, processed brands

May 28, 2015

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Consumer demand for fresher, natural, organic, and locally sourced foods and beverages is reaching a crescendo and big box retailers are taking notice.

Pinpointing Connections: Weekly Exercise, Household Income, and Healthier Food Choices

In wake of proposed dietary guidelines, Packaged Facts research underscores general shift away from processed foods and towards more “real” food

February 25, 2015

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The federal panel of experts pointed to the lack of vegetables, fruit, and whole grains, in addition to the overconsumption of calories, saturated fat, sodium, refined grains, and added sugars, as the primary defects in the average American diet.

Webinar

7/1/21 to 7/1/22

Contact: Vania

Viscous Product Processing – a Developer’s Guide to Lab UHT & HTST Processing

ON DEMAND: Improper R&D processing thick products virtually guarantee failures at the plant. MicroThermics has extensive experience processing thick products including puddings, cheese sauces, fruit sauces & purées, concentrates, ice creams, cream cheese, and more.

In partnership with Deerland’s Family First platform, a content series helping product marketers connect consumers with the science-supported health product solutions they seek, this webinar will provide you with the information needed to formulate and market products to address the unique needs of family-conscious, health-minded consumers in today’s complex landscape.

The challenge to food producers in meeting this demand is producing products that match the taste and appearance of the animal products they are replacing. Enzymes play a critical role in processing and formulating many of the foods we consume every day, and they can be utilized to enhance a number of aspects of plant-based foods, from flavor and texture—to aroma, appearance and more.