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Home » Publications » Prepared Foods

Prepared Foods

Prepared Foods September 2016 Cover

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!

  • Cover Story
  • Features
  • Departments
  • R&D Applications

Cover Story

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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
Scott Mandell
September 16, 2016
One Comment

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


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Features

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BreadedChickenDinnerIngredion

Coatings and Inclusions in Food Product Development

Coatings and inclusions are adding snap, crackle, and pop to tasty formulations
Kantha shelke
Kantha Shelke PhD, CFS
August 25, 2016
No Comments
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.
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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
No Comments

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


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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
Marie Spano MS, RDN
September 15, 2016
No Comments

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.


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Departments

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popchips Potato Ridges

Snacks: The Fourth Meal

New forms, flavors boost snacks sales and on-the-go appeal
Lu Ann Williams
September 12, 2016
No Comments

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


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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
No Comments

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


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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
No Comments

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


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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
No Comments

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


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Fermented food

Fermented Food Nation

Pickled and fermented foods are trending high, this time with a global flavor twist
Michael Joy
September 14, 2016
No Comments

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.


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R&D Applications

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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
No Comments

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.


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Sweet Times: New Trends in Sweeteners

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Sugar Reduction Efforts No Longer are Limited to Straight Sugar Replacement

Prepared Foods Sugar Reduction Webinar


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Events

May 24, 2022

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

June 23, 2022

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods. 

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Poll

2022 SEGMENT GROWTH

Which food & beverage segment will experience the most growth in 2022?
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Products

Accelerating New Food Product Design and Development, 2nd Edition

Accelerating New Food Product Design and Development, 2nd Edition

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