new product development

Items Tagged with 'new product development'

ARTICLES

Adult Influences Inspire Baby Foods, Snacks Innovation

Activity in baby snacks, desserts and meals is firmly centered on natural and unadulterated formulations

April 22, 2020

While early stage infant nutrition is firmly focused on the developmental needs of babies, it is evident that parents’ interests shift as their children grow and that adult themes become increasingly important in post-weaning categories.

Bite-size Trends in Sweets & Snacks

Discovery and adventure messaging along with convenience drives new product development in the sweets and snacks categories

January 16, 2019

No Comments

The three leading drivers of choice in snacks and confectionery remain flavor, cost and indulgence, with health considerations lower down the pecking order in this segment.

Q&A: Dan Zakri, Director of New Product Development, Sandridge

A new product development director’s perspective on fresh food formulation, shelf life and food safety

November 14, 2016

No Comments

Prepared Foods talks with Dan Zakri, director of new product development at Sandridge Food Corp., a Medina, Ohio, processor of refrigerated entrees, sides, salads, soups and more for retail, in-store deli and foodservice channels.

New Process Development

Schwan’s Chef Collective: External chefs will help translate trends, guide R&D

Robert Garrison

February 15, 2016

No Comments

Rolled out in 2014, the national consumer education and promotion campaign was called, “Frozen. How Fresh Stays Fresh.” In part, it debunked belief that fresh is nutritionally superior to frozen.

Steal This Formulation!

Suppliers don’t want to be product manufacturers, yet some are feeling forced into it

David Feder , RDN

October 21, 2015

No Comments

In my rebellious youth, one of the big symbols of the counterculture movement was Abbie Hoffman’s 1971 manifesto, “Steal This Book.” In many ways, the title was the best part. Inside, the guide for waging protest against the military-industrial complex was both heavy on the impractical and rapidly obsolete.

BBQ IQ

Hard-bound tradition comes to a stop when the masters of barbecue gather to discuss what’s the best sauce, marinade, rub or mop

Chuck Jolley, Contributing Editor

July 13, 2015

No Comments

American barbecue does not always take well to anything new, according to Paul Kirk, often called the “Baron of Barbecue”.

In this webinar, we will cover how you can utilize small scale extrusion to rapidly create a unique high moisture meat analog product through changing extrusion conditions and blending different types of protein.

The explosion of interest in plant-based products has challenged the food industry to develop savory alternatives comparable to the animal products they are designed to replace.