10 Macro Trends Impacting Food & Beverage Innovation in 2019

Plant-based foods, less-sweet snacks and low-alcohol beverages make up part of the top trends, according to Mattson

January 9, 2019

We call them Macro Trends, and we’re thinking about them in the short term, and considering how they will impact things in the long term. Here are our picks for 2019.

An "added sugars" line is one of the most significant changes that might be on the new food label

New Look Labels: Added Sugars

FDA considers setting a daily value for added sugars

Steven B. Steinborn Veronica Colas, Contributing Editor

January 7, 2016

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The Nutrition Facts panel will have a new look once the Food and Drug Administration (FDA) finalizes its 2014 proposed rule.

Texture is what takes a snack from “one of many” to “one of a kind.” In this webinar, you’ll learn how specialty starch-based texturizers can make a sheeted or baked snack’s texture loud and crunchy or light and crispy — and how achieving that just-right texture can help your healthier snack stand out in a competitive marketplace.

You’ve made the decision to go with plant-based nutrition in your product. But if you’re like most people, you’ve struggled with the issues it presents in formulating a great product – particularly at higher protein levels or in gluten-free applications.

Prepared Foods

2019 March

The March 2019 issue of Prepared Foods features our cover story on flavor boosters and maskers, ingredients for men's health, the growing pet food market, and much more.

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