Check out the May 2018 issue of Prepared Foods, featuring our cover story on the use of fats and oils in new formulations, how seeds and grains are driving food and beverage trends, and much more!
Seeds and grains may be small in size—but they drive some large food and beverage trends. That's all because consumers are increasingly aware of the nutritional properties of seeds and grains (and, in particular, ancient grains).
Consumers are generally interested in trying new and innovative fruit products, and retail fruit brands can learn what chefs are doing with fruit to identify trends, as well as opportunities for product innovation and marketing.
Barbecue is the great American religion and each region prays in its own way. And the hymns of flavor are represented in the dry rubs and the wet rubs, the marinades before the fire, and the sloppy, saucy slatherings applied after.
With aches and pains on the rise, many Americans are looking to incorporate inexpensive and accessible ingredients into their diets that may alleviate some of these problems or prevent these pains from starting at all.
Prepared Foods' R&D Application Seminars presenters share formulation insights using gum acacia and potato starches
May 23, 2018
Gum acacia is an odorless, tasteless, colorless, highly water soluble, multi-functional polysaccharide. A highly safe food additive also known as gum Arabic, gum acacia is ideal for dietary applications and fiber-enrichment purposes.
A look at new prepared entrees and side dishes making a debut in May 2018
April 25, 2018
Sidebar: IRI announced last year’s most successful consumer packaged goods launches in its 2017 New Product Pacesetters report, the CPG industry-recognized benchmark analysis of exceptional first-year new product sales success.
New Brooklyn Deli products received one of 36 FABI awards from the National Restaurant Association
May 23, 2018
Spread the news. Brooklyn Delhi, Brookyn, N.Y., learned that two of its spreads earned 2018 Food and Beverage (FABI) awards from the National Restaurant Association (NRA).
The new vegetarian dip is made with Labna, a single-strained Lebanese yogurt
May 25, 2018
Grecian Delight officials say this vegetarian dip is made with Labna, a single-strained Lebanese yogurt, for a truly authentic sauce. It also is free of artificial colors, flavors and preservatives.