September 2016 | Prepared Foods

Prepared Foods

2016 September

Check out the September 2016 issue of Prepared Foods, which includes our cover story on food allergens and intolerance, trends in sports nutrition, and much more!

Peanuts and tree nuts allergies are the most dangerous food allergies, causing the greatest number of food allergy deaths

Food Allergen Update

Free-from foods and beverages are changing the way formulators approach R&D

Scott Mandell

September 16, 2016

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Health experts estimate more than 100 million people in the US live with some sort of food intolerance or food allergy.

Coatings and Inclusions in Food Product Development

Coatings and inclusions are adding snap, crackle, and pop to tasty formulations

Kantha Shelke PhD, CFS

August 25, 2016

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Today, practically everything—from nuggets to vegetables to wings—is breaded, battered, and glazed. Such treatments can add additional color, flavor, and texture and, sometimes, even add a boost in nutrition or extended shelflife.

Phosphates can deliver nutritional benefits to consumers, but as an additive, generate questions from consumers

The New Food Phosphates

Phosphate ingredients are redefining themselves for the clean label market

Amy Proulx PhD

September 13, 2016

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As “clean label” moves from trend to standard, consumers want ingredient transparency, trust, and product understanding.

The sports nutrition industry has a number of existing ingredients that are multifunctional and perfectly suited to developing new sports performance products

Food and Beverage Ingredient Trends in Sports Nutrition

Sports activity demands specialized proteins, carbs, fats, and micronutrients— separately or in premixes

Marie Spano MS, RDN

September 15, 2016

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According to Infiniti Research Ltd.’s market research firm, TechNavio, the global sports nutrition product market is expected to grow by more than 8% until 2020.

Snacks: The Fourth Meal

New forms, flavors boost snacks sales and on-the-go appeal

Lu Ann Williams

September 12, 2016

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Consumers everywhere are tending to eat several smaller snacks during the day—rather than three full meals.

Charlie Baggs, Chief Executive Chef, Charlie Baggs Culinary Innovations

Q&A: Charlie Baggs, Chief Executive Chef

An executive chef's perspective on pickling and fermentation

September 12, 2016

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Prepared Foods talks pickling, fermentation trends with Charlie Baggs, chief executive chef and founder of Charlie Baggs Culinary Innovations, a Chicago consulting firm.

Consumers answer which ethnic varieties of sandwiches they would consider ordering

Interest Spreads for Sandwiches

Differentiated ingredients, proteins crucial to capture away-from-home occasions

Darren Tristano

September 13, 2016

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Technomic’s “2016 Sandwich Consumer Trend Report” shows consumers eat nearly four sandwiches per week, creating opportunities to entice them with sandwich offerings.

Judson McLester, Executive Chef / Ingredient Sales Manager, McIlhenny Company

Fueling Food with Flavor

Popular sauce, powder boosts flavor—and heat, if desired—in multiple applications

September 14, 2016

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Prepared Foods talks with Judson McLester, executive chef and ingredient sales manager for McIlhenny Company and its Tabasco brand.

Fermented Food Nation

Pickled and fermented foods are trending high, this time with a global flavor twist

Michael Joy

September 14, 2016

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In the last few years, however, the health benefits of fermented foods stepped back into returned to prominence, as enlightened consumers enjoy both classic and non-traditional versions of what once were traditional forms of foods.

Flavoring ingredients are added to food to impart, modify or enhance the flavor

Formulating Food Flavor

Experts discuss the science and nuance of flavor.

September 15, 2016

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Dolf DeRovira, President & CEO of Flavor Dynamics, mentioned many of the fears and misunderstandings that proliferate in the public’s perceptions about food during his R&D Seminar presentation.

The nation’s COVID pandemic dramatically slowed new food and beverage product development across all channels. Yet the past 12 to 16 months also have brought dramatic and disruptive new technology advances (alternative proteins, cell-based meat, fermentation, algae).

As an original member and “Activator” within the US Plastics Pact, Nestlé USA is committed to make 100% of its packaging reusable or recyclable by 2025 and reduce its GHG emissions footprint. Leading its charge to make food and beverage packaging “fit for purpose” is Nestlé US Director of Packaging Chastity McLeod.

Prepared Foods

2016 September

Cover Story

Food Allergen Update

Features

Coatings and Inclusions in Food Product Development

The New Food Phosphates

Food and Beverage Ingredient Trends in Sports Nutrition

Departments

Snacks: The Fourth Meal

Q&A: Charlie Baggs, Chief Executive Chef

Interest Spreads for Sandwiches

Fueling Food with Flavor

Fermented Food Nation

R&D Applications

Formulating Food Flavor

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