Sugar reduction is becoming crucial for consumers focused on weight management, while the plant-based food market, especially dairy alternatives, is expected to reach USD 43.6 billion by 2028. However, combining sugar reduction with plant-based dairy poses unique challenges. Prepared Foods reached out to food scientist, author, and industry expert Rachel Zemse, owner of the Food Science and Development Consultancy, a la carte connections. She shared her insight into the best sweeteners to turn to when developing plant-based milk, yogurt, and ice cream. 

PF Chief Editor Bob Garrison talks beverage flavoring trends and technologies with Emily Cruz, Manager-R&D, at Talking Rain Beverage Co. This Preston, Wash., business offers a wide variety of beverages under the brands Talking Rain, Sparkling Ice and now, new Popwell.

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Protein is one of six ongoing Power Trend topics at Prepared Foods. Chief Editor Bob Garrison explores protein beverage formulation trends with Jason Dompeling, senior manager, product development, at Imbibe. The conversation addresses trends in new protein beverages including high protein, plant-based, clear, and carbonated options. It also examines technology issues related to protein drink mouthfeel and stability.

Thrilling Foods sets the highest bar for plant-based bacon analogs

Food and beverage makers are switching from artificial to natural colors in double time

In this episode, we dive into the booming world of cheese innovation. Join Prepared Foods’ Executive Editor David Feder as he chats with the expert team at Foremost Farms USA about how traditional cheeses like cheddar, mozzarella, and Swiss are being reimagined for today’s food products. From pizza to salads, learn how these dairy staples are crafted for flavor, melt, stretch, and performance in modern culinary applications.

When it comes to snacking, crunch is king. And it could easily be said that the king of the crunchy snacks is the pretzel.