October 2019 | Prepared Foods

Check out the October 2019 issue of Prepared Foods, featuring our cover story on new gums, fibers and starches that are adding function and on-trend appeal, the growing popularity of portable, on-the-go eating, and much more.

Good PLANeT Foods Parmesan Cheese on Pasta

New Gums, Fibers and Starches Add Function, On-Trend Appeal

The Starch Set: The proliferation of plant-based products, especially those replacing animal products, has spurred an unparalleled demand for starches, fibers, and gums.

Kantha Shelke PhD, CFS

October 9, 2019

No Comments

Starches, fibers, and gums are co-products constituting the majority composition of plant materials. They are emerging as destination ingredients in a market that is increasingly averse to synthetic ingredients and also questioning the regular use of animal-based ingredients.

Beverages Made with Vitamins and Mineral Premix

Taking the Guesswork Out of Vitamins and Minerals

Vitamin and mineral trends are global, with Asia-Pacific to become the fastest growing market.

Stuart L. Cantor PhD

October 28, 2019

No Comments

While North America and Europe are currently the major markets for wellness foods and beverages, the trend is global, with Asia-Pacific likely to become the fastest growing market.

Grains and Seeds are Diverse, Versatile, and Nutritious — and Increasingly in Demand

Doors are open for hundreds of global grains and seeds to enter US market.

Jeffrey Cousminer , MS

October 23, 2019

No Comments

The steadily growing demand for whole grains has continued unabated due to the well-established role of whole grains in improving diet and health.

Q&A with Charlie Baggs, Charlie Baggs Culinary Innovations

A chef's perspective on formulating with grain ingredients

October 21, 2019

No Comments

Prepared Foods talks with Charlie Baggs, President and Executive Chef at Charlie Baggs Culinary Innovations (CBCI), a Chicago firm with culinary, food science and market analysis services.

R&D Applications: Showcasing Meat, Dairy Alternative Ingredients

A survey of meat and dairy alternative ingredients available to the product development community.

October 30, 2019

No Comments

AAK USA, Inc. used IFT to debut AkoPlanet, a new global brand for plant-based foods. It gives formulators a real-life solution for plant-based food and beverages.

On-Trend Innovating: Tapioca Starch in a New Light!

An expert look at starch-based texturizers

September 6, 2019

No Comments

By manufacturing local to the source, Ingredion is able to manage the entire supply chain, from farm to customer, enabling the company to provide its customers with a consistent, reliable supply with unparalleled traceability.

Gutzy Organic Botanical Gut Health Snack

FORM + FUNCTION

New Functional Foods, Drinks & Supplements Introduced in October 2019

Gut-friendly botanical snacks, functional milks and probiotic peanut butter powders make up this month's collection.

October 25, 2019

No Comments

Prepared Foods takes a look at new better-for-you foods, drinks and supplements introduced in October 2019.

Campbell's Signature Reduced Sodium Soups

PLANT TO PLATE

Showcasing Soups & Stews

A look at soup and stew products making a debut in October 2019

October 18, 2019

No Comments

Prepared Foods showcases new soups and stews debuting in October 2019.

The Science of 'Crave'

Tap into consumer desires and make a product "craveable."

Taylor Cunningham

October 16, 2019

No Comments

At Prepared Foods' recent New Products Conference (NPC) in Chicago, SRG shared new research that explores why people crave what they do. It's called, "Craveology."

What's In Store: Datassential Finds Prepared Foods Growing in Supermarket Foodservice

Approximately 1,000 survey respondents said the quality and variety of prepared foods and beverages at grocery stores has improved.

Mark Brandau

October 14, 2019

No Comments

Operators of supermarket delis, bakeries, and prepared-food areas recently have found a recipe for success: Two out of every three surveyed for Datassential's Supermarket Prepared Keynote Report said their foodservice sales increased in the past year.

Hand-Held Entrees, Portable Snacks are Taking Over Consumption Trends—Bite by Bite

Consumers focus on snacks and "grazing," while merging traditional breakfast, lunch and dinner choices for new-style products and eating occasions.

Lu Ann Williams

October 11, 2019

No Comments

Everything about today's eating pattern—including when, where and how often—has become more informal. And what used to be three scheduled mealtimes a day now translates to five, six or even seven and a half meals and snacks at absolutely all hours.