Prepared Foods

Prepared Foods October 2019 Cover

2019 October

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.

Cover Story

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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
Kantha Shelke PhD, CFS
October 9, 2019
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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.
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R&D Applications

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Ingredion_Yogurt_900

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

An expert look at starch-based texturizers
September 6, 2019
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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.
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Departments

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Tofurky Plant-Based Pockets

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
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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.
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