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As consumers turn to cannabis-infused foods and beverages to meet specific health and wellness needs, an opportunity arises to boost these products’ overall nutritional profile with botanicals, protein, fiber, and other health-focused ingredients.
Editor’s note: Prepared Foods talks with Jeff Wirtz, corporate executive chef at Blount Fine Foods, a Fall River, Mass., processor of fresh and frozen soups, sides, sauces and entrees.
Prepared Foods talks breakfast taste trends with Christopher Hansen, corporate executive chef for OSI Group LLC, a $6 billion global meat and prepared foods processor and supplier to foodservice, contract and private label channels.
Prepared Foods talks breakfast with Christopher Hansen, corporate executive chef for OSI Group LLC. OSI Group, Aurora, Ill., is a $6 billion global meat and prepared foods processor and supplier to foodservice, contract and private label channels.
Grain Processing Corporation (GPC) is using SupplySide West to demonstrate how GPC’s TruBran®, an insoluble fiber with a typical 85% total dietary fiber level, makes it easy to fortify snacks and foods while delivering great flavor and texture
According to The NPD Group’s “Protein Perceptions and Needs” report, 78% of U.S. consumers believe that protein contributes to a healthy diet, and more than half of adult consumers want to incorporate more protein into their diets.
Glanbia Nutritionals, a leading global ingredients manufacturer and formulation specialist, used SupplySide West to showcases its functional and nutritional ingredients in a range of on-trend prototype products.
International Dehydrated Foods, Inc. (IDF), a global leader in poultry ingredients, has updated its brand identity to align with its wellness-focused ingredient offerings, including its growing line of
Concentrated Protein Chicken Powders.
Archer Daniels Midland Company, Chicago, completed its acquisition of WILD Flavors GmbH and announced plans for a new a reportable segment, WILD Flavors and Specialty Ingredients, beginning Jan. 1, 2015.
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. Read More
