Prepared Foods

Prepared Foods June 2020 Cover

June 2020

Check out the June 2020 issue of Prepared Foods, featuring our cover story on creating functional flavors with stocks, bases & sauces, consumers’ appetite for beef and other animal proteins, new dairy and dairy alternative offerings, and much more.

Cover Story

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wwwmorethangourmetcom_bonebroth

Building Flavor on Fluid Foundations

Taking Stock: Stocks, bases, and sauces provide rich opportunity to construct complex flavor
Dan Follese
May 28, 2020
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Stock is defined as a cooking liquid that is flavored by simmering animal bones and/or meat, fish, in water or wine with vegetables typically comprised of onion, celery, and carrots (also known as mirepoix) and sometimes other vegetables (or vegetables alone) until a desired flavor is achieved. T
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Features

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Calyxt_oil15

Switching to Healthier Oils and Fats Takes Precedence

Many processors are switching to recently developed high-oleic versions of popular and inexpensive oils and shortenings
Deborah Cross
May 26, 2020
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Vegetable oils still lead the field over animal-based fats when it comes to new food oil developments. Perceived as healthier in that they contain more unsaturated fatty acids, they have faced challenges when it comes to cooking or baking, as they are not normally robust at the high temperatures needed in heat processing. 
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R&D Applications

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Departments

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Noodles & Company Bowl of Noodles

Datassential Finds Restaurant Menus Should Milk Dairy for All it's Worth

Say Cheese: Cheese, yogurt, and other dairy products present opportunities to keep restaurant dishes and retail displays interesting, while selectively marketing health cues
Mark Brandau
June 11, 2020
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Cheese and dairy remain as popular as ever with consumers and retain their reputation for versatility among menu makers. It highlights just how ideally positioned this food category is for the near term, when the world is still dealing with the Coronavirus pandemic.
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Nature's Path Oats

Farm to Fork

More processors talk farming; connect regenerative agriculture to ingredients.
June 10, 2020
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Whether they were connected to corporate social responsibility or the anniversary of Earth Day, this winter and spring brought a host of manufacturer statements in support of "regenerative agriculture."
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ReGrained Supergrain Puffs

Consumers Increasingly Expect Companies to Invest in Sustainability

This expectation is pushing food and beverage manufacturers to prioritize eco-efficiency, especially in reducing food and plastic waste
Lu Ann Williams
June 10, 2020
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Consumers increasingly expect companies to invest in sustainability, and it's no longer just about recyclable packaging. It's about making the entire product lifecycle sustainable, from agricultural practices to resource-efficient factories, to food waste and packaging waste reduction.
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Nuts and Glass of Nut Milk
HITTING THE SHELVES

Dynamic Dairy Category

Innova says R&D scientists keep busy with new plant-based dairy, ice cream options.
June 8, 2020
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Some of Innova Market Insights' latest reports show the dairy alternatives category is a key battlefront in a war for consumer spending. Likewise, Innova says new frozen dairy desserts are making headlines.
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