Check out the July 2018 issue of Prepared Foods, featuring our cover story on the technical side of several hot flavor trends, how clean label concerns are influencing ingredient selection and sourcing, and much more!
Multiple trend reports have pointed to a rapidly expanding interest in the cuisines of North Africa and the Middle East. For product developers wishing to serve this consumer trend, the key to an authentic experience is to unlock the taste and flavor through the ingredients and spices that bring accuracy to the flavor profiles that define these cuisines.
Pasta is one of the few dishes that weathers any storm of shifting trends. On the American dinner table—and those of many other nations—there always seems to be room for pasta.
America's appetite for gut-friendly products continues to be ravenous. Consumers are eagerly seeking foods and beverages that help them maintain a healthy digestive tract.
While most consumers enjoy mushrooms largely for the flavor, the recognition of mushrooms as bearers of powerful chemical compounds that help protect against and even mitigate disease is triggering a surge in interest from product developers.
Organic opportunity abounds for product development with gum acacia
July 12, 2018
OTA noted that “the growth rate for organic food sales was below 2016’s 9% pace and was impacted by markedly slow growth in the big organic dairy and egg category. Nevertheless, it was well above that of the overall food market, which nudged up 1.1%.
Innova Market Insights research shows almond ingredient usage up—for all the right reasons
July 30, 2018
They say one size doesn't fit all. But perhaps one ingredient certainly does. Global and US new product tracking suggest that the versatile almond is on-trend and in-demand in the most popular product categories.
Mindful consumers continue to catalyze changes in the way that companies formulate, package and label new foods and beverages. These shoppers increasingly want to know what is in their foods and drinks—and they're using that information to make related decisions about personal health, sustainability and even ethical issues.
A chef's perspective on pasta formulation and culinary trends
July 19, 2018
Prepared Foods talks pasta formulation and taste trends with Chef Herb Stockschlaeder II, CRC, DTR, who is director of R&D and Strategic Channels for Rosina Food Products, Inc., Buffalo, N.Y.
For the last several years, there's been a culinary shift and belief that food derived from foreign cultures should seek to be authentic or feature authentic elements.