Check out the August 2021 issue of Prepared Foods, featuring our cover story on advances in plant-based seafood, what caramel colors can do for product developers, new retail packaged frozen dairy and bakery desserts, and much more.
Protein fractions, including gelatin, collagen and collagen peptides are beneficial for ligament, tendon, and skin health
August 24, 2021
In spite of the many strides made in women’s health and nutrition, one of the key issues facing women is a very basic one: insufficient protein intake. Sarcopenia, the progressive loss of skeletal muscle mass, occurs far more frequently, and at a younger age (beginning around age 35), in women than in men. It is the primary factor leading to weakness and frailty in women as they age.
The once humble vegetable has taken its fair market share as a main course or stand-alone powerhouse staple. While meat, poultry, and seafood analog makers are focusing on making vegetables look, feel, and taste like meat, consumers immersed in the plant-based trend are demanding better and more creative use of vegetables that are recognizable as vegetables.
Transparency has become increasingly important to consumers and this has only been accelerated by the COVID-19 pandemic. In response, consumer packaged goods manufacturers are working harder to convey trust and communicate more stories behind their products and brands. This messaging—found everywhere from product packaging to social media and websites—involves topics of ethical sourcing, environmental stewardship and “clean” healthy ingredients.
Caramel colors are among the oldest food colorings, used in the food industry to impart an appealing appearance to food products since the 1800s. Today, caramel colors account for approximately 80% of all color additives used in foods and beverages, appearing in products such as, spirits, sauces, baked goods, processed meats, and even pet foods.
Data suggest restaurant menus can showcase new regional and global takes on chicken soup. This will give consumers new ways to enjoy an old favorite. As plant-based options continue to take off, soup provides both easy and innovative ways to incorporate more vegetables and meat alternatives.