January 2019 | Prepared Foods

The January 2019 issue of Prepared Foods features our cover story on condiments and sauces, the growing category of "active nutrition", and much more.

Creative Condiments and Sauces are Making a Splash

Sauce makers have plunged in to meet such demand-based trends as organic, gluten-free, non-GMO, and allergen-free

Michael Joy

David Feder, RDN, Executive Editor

January 22, 2019

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Today, sauces and condiments are making bolder statements, taking more daring and expressive directions and asserting themselves as stars in their own right. Even basic tomato sauces are no longer generic but tout the tomatoes used, such as heirloom tomatoes.

Batters and Coatings Combine Functionality and Flavor with Texture Appeal and Visual Enticement

Coatings provide a variety of new flavors, texture, appearance, and mouthfeel

John Shackelford

January 31, 2019

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The addition of coatings to foods is more than structural. Batters and breadings are used to enhance the whole eating experience, and perhaps even add some unexpected twist.

Foods and Ingredients for Women's Unique Nutritional Needs

Food and beverage manufacturers can help women achieve their goals by offering products that are good for them at all stages of life.

Leslie Levine

January 28, 2019

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Eating healthfully, especially for women, can be challenging. From age 20 to 100, choosing foods with the right ingredients can improve one's health through all life stages.

Small-scale Machinery for Fluid Product Developers

Small Scale, Big Achievement

MicroThermics marks 30-year milestone, leadership in small-scale pasteurizers, UHT/HTST sterilizers and aseptic processors.

January 17, 2019

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They say it pays to think big—yet sometimes just the opposite is true. Here's a case where food scientist and engineer John Miles pursued a big dream by intentionally thinking "small."

Rice: A Simple Grain's Colorful Evolution

Rice bran, rice protein, and rice fiber are standard components for product developers seeking non-allergenic and gluten-free soluble or non-soluble fiber solutions

Robert Danhi

January 11, 2019

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This is an exciting time for rice. The humble grain—grown around the globe in varieties and textures that each bring a distinct flavor and functionality—is standing out as never before.

Q&A with Juliet Greene, Charlie Baggs Culinary Innovations

A corporate chef's perspectives on trends in sauces and spreads

January 10, 2019

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Prepared Foods talks sauce and spread flavor and ingredient trends with Juliet Greene, assistant vice president of culinary strategy and a senior corporate chef with Charlie Baggs Culinary Innovations (CBCI), Chicago.

R&D ABSTRACTS

Showcasing: Organic & Non-GMO Ingredients

January 28, 2019

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Suppliers' new organic and non-GMO ingredients for food and drink formulations.

Plant-Based Solution for Sports Recovery

BASF uses artificial intelligence to develop PeptAIde, the first plant-based peptide to address sports-related inflammation.

January 2, 2019

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Inflammation—often perceived as pain—is a key concern of active people. It often starts with a feeling of discomfort that might turn into minor pain.

HITTING THE SHELVES

New Ready to Drink Coffee & Tea Products

A look at new RTD coffee and tea products making a debut in January 2019

January 31, 2019

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Prepared Foods showcases new ready to drink coffee and tea products debuting in January 2019.

FORM + FUNCTION

New Functional Foods, Drinks & Supplements Introduced in January 2019

Kellogg's HI! Happy Inside, Maple Waffle Protein Bar and Cold Brew Coffee Latte Protein Powder, and Coffee Snacks JavaUp energy bars make up this month's collection

January 23, 2019

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

Campbell's Foodservice Macaroni & Cheese

PLANT TO PLATE

New Entrée & Side Dish Products for Foodservice

New entrées and side dishes warming up restaurant menus in January 2019

January 9, 2019

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Prepared Foods showcases new entrée and side dish products for foodservice in January 2019.

Grilling Techniques Heat Up Menu Offerings, Mentions

Grilled preparations create sophisticated smoky flavor profiles with fewer ingredients

Amanda Topper

January 8, 2019

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Grilled food preparations are heating up at foodservice, with grilled preparations on US menus growing 4% from Q2 2015-Q2 2018, according to Mintel Menu Insights.

Sports Nutrition Food & Beverage Category Flexing Its Muscles

Muscle Up: Sports related foods, drinks appeal to more US consumers interested in "active" nutrition.

Lu Ann Williams

January 3, 2019

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Here's an example of a food and beverage category flexing its muscle. The concept of "active nutrition" is developing more widely as interest spreads beyond the traditional core base of bodybuilders, endurance athletes and high-level sportsmen.

Whole Foods Market's Top 10 Food Trend Predictions for 2019

Pacific Rim flavors, eco-conscious packaging, faux meat snacks and new varieties of hemp-infused products are among the food influences expected to take off in the next year

November 20, 2018

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The retailer's seasoned trend-spotters thoughtfully compiled this report based on more than 100 years of combined experience in product sourcing, studying consumer preferences and participating in food and wellness industry exhibitions worldwide.

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.

This webinar will provide an introduction to the fast-growing market for CBD as a signature ingredient in mainstream U.S. food and beverage product development.