Prepared Foods

2019 April

Check out the April 2019 issue of Prepared Foods, featuring our cover story on RTD coffee and tea drinks and ingredients, trends that are shaping the future of desserts, emerging botanical ingredients, and much more.

Seaweed: 2020's Hot Ingredient Trend

From the Sea

Yossi Tal PhD

April 3, 2019

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Seaweed has been part of the human food supply since ancient times, providing a rich source of nutrients from the Mediterranean to Asia.

Emerging Botanicals

Consumers are moving out of their comfort zones to explore more bioactive ingredients

Kerry Hughes

April 3, 2019

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Botanicals are big. The combination of health and flavor has proven irresistible to today's consumer, thrilled at knowing that the tikka masala dinner they bought contains turmeric, fenugreek, and ginger to help fight inflammation and balance blood sugar.

The Future of Desserts

Big convenience and flavor sometimes come in small packages.

Marisa Churchill

March 28, 2019

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Desserts have long since left the boundaries of chocolate, vanilla, or strawberry and cake, pie, or ice cream. Modern desserts include such ingredients as florals, figs, vinegars, alcohol reductions, and even normally savory or pungent elements like tahini and lemongrass.

HITTING THE SHELVES

New Snack, Energy Bars

A look at new snack and energy bar products making a debut in April 2019

March 28, 2019

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As Americans look to start 2019 off on the right foot, it seems this year’s resolutions are more likely to see consumers hitting the gym than improving the quality of their diets.

PLANT TO PLATE

Showcasing Beverages

A look at new beverage products making a debut in April 2019

March 26, 2019

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Coca-Cola says the line includes six unique flavors—including Blackberry Basil Lemonade, Lavender Mint Lemonade, Spicy Watermelon Lemonade, Tangerine Passionfruit Lemonade, Strawberry Guava Lemonade, and Pomegranate Limeade.

Formulating In-Demand Snacks: How to Create the Textures Consumers Want Today

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.

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