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Home » Publications » Prepared Foods

Prepared Foods

Prepared Foods August 2018 Cover

2018 August

Check out the August 2018 issue of Prepared Foods, our Foodservice Annual, featuring the latest developments and trends in the restaurant industry.

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

Cover Story

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Impossible Foods Burger

Plant-based Foods, Drinks Take Root on Restaurant Menus

From Plant to Plate
Sophie Mir
August 13, 2018
No Comments
If only a minority of consumers are following meatless diets, then why is there continuous growth of plant-based food at restaurants?
Read More

Features

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Lamb Weston’s Seashore Puffs

Appetizers, Soups and Side Dishes Step Up to the Plate

An increasing number of new products are helping operators add tasteful, nutritional appeal.
Bob_200x200
Robert Garrison
August 14, 2018
No Comments
Although they often take second billing on menus, it's clear that appetizers, soups and side dishes represent a main course of new product development in foodservice.
Read More
General Mills' YoGo Coffee Cooler

Dairy Products Deliver Added Flavor, Function, Texture on Menus

Milks, cheeses, cultured products and frozen desserts provide a basis for foodservice menus
Bob_200x200
Robert Garrison
August 17, 2018
No Comments
When it comes to foodservice menus, it's clear that milks, cheeses, cultured products and frozen desserts carry function, flavor, texture and on-trend tastes.
Read More

R&D Applications

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Meal with Vegetarian Meat

Twin-Screw Extrusion Helps Processors Achieve the Right Textures for Plant-Based Meats

Meat substitutes are made of fibrated vegetable proteins that are directly extracted from plants including soy, cereal grains and pulses
August 29, 2018
No Comments
New vegetarian meats made with twin-screw extrusion are gaining popularity as more food processors discover the versatility of this technology to transform plant proteins and other raw ingredients into consumer-approved meals.
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Departments

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Frozen Blue Hawaiian Beverage

Restaurants, Bars Push Innovative Drinks to Entice Millennials

Approximately 28% of Younger Millennials (aged 24-31) drink at home because they believe "it takes too much effort to go out"
August 3, 2018
No Comments
New research from Mintel reveals that almost three in 10 (28%) Younger Millennials (aged 24-31) drink at home because they believe "it takes too much effort to go out."
Read More
Stok Cold Brew Coffee Dispenser

Cold Brew Coffee: Consumer Demand Heating Up

Dispensed cold brew options are popular across all restaurant types
August 6, 2018
No Comments
On the heels of ready-to-drink (RTD) coffee and iced coffee growth, cold brew coffee has become commonplace across the foodservice spectrum, according to "Office Coffee Service in the U.S.: Market Trends and Opportunities, 3rd Edition," a report by market research firm Packaged Facts.
Read More
Impossible Foods Half-Burger

Plant Based Proteins on Menus

Plant-based proteins harvest year-over-year growth and broader appeal in foodservice
August 7, 2018
No Comments
Plant-based proteins aren't just for vegans and vegetarians anymore as US consumers seek more protein in their diets and plant-based foods become more available and tastier.
Read More
Prosciutto and Asiago Rice Cakes with Pesto Aioli

Culinary Trends Indicate Plenty of Innovation for Rice and Corn

The "New" Ancient Grains
August 8, 2018
No Comments
Rice and corn, along with wheat, feeds the vast majority of the world's population. Therefore it's easy to assume that we've seen virtually every conceivable incarnation of foods and dishes that incorporate rice or corn.
Read More
Next Door by Wegmans

What's Ahead for Grocerants?

Technomic predicts more supermarket "grocerants" will strive to resemble their fast-casual counterparts
Wade Hanson
August 9, 2018
No Comments
Many observers believe that the grocery business is headed for a widespread incorporation of self-run, full-service restaurants inside of the traditional grocery walls.
Read More
Collaborative Innovation

Foodservice Manufacturers, Operators and Partners Collaborate for Innovation Best Practices

Executives from approximately 42 organizations will meet four times on 2018 to share best data and insights, best practices and more
Bob_200x200
Robert Garrison
August 10, 2018
No Comments
When it comes to improving foodservice new product success—it truly does help to solicit input from all sides. That's exactly what’s happening this year with a Collaborative Innovation Best Practices board .
Read More
Gluten-Free Brownie

Versatile Bakery Foods Address a Multitude of Menu Trends

Bakeries help restaurant operator customers—and consumers—address concerns related to clean label, health and ingredients sourced responsibly.
Bob_200x200
Robert Garrison
August 15, 2018
No Comments
Here's an example of flour power. When the National Restaurant Association (NRA) announced its 2018 annual Food and Beverage (FABI) award honorees, nine of the 36 winners were bakery products and/or baking companies.
Read More
Cava Grill Beverage

Better-For-You Beverages

Imbibe sees a shift towards less sweet, more fruit, vegetable and superfood-forward flavor profiles
Ilana Orlofsky
August 16, 2018
No Comments
As a society, we are in the process of shifting towards less sweet, more fruit, vegetable and superfood-forward flavor profiles. Many brands have responded by offering better-for-you beverages, and in this article is a brief overview highlighting some beverage menus worth knowing about.
Read More
Watermelon Margarita with Matcha

Beverage Trends on Display at Annual National Restaurant Association Show

A list of this year's FABI beverage award winners and product descriptions
Bob_200x200
Robert Garrison
August 20, 2018
No Comments
From coffee to "crafted" and floral to functional, this year's National Restaurant Association (NRA) Show featured a wide variety of foodservice beverage trends.
Read More
Sandwich with Chicken of the Sea Yellowfin Tuna Slices

Prepared Meat, Poultry, Seafood Items Address Consumer, Operator Trends

Meat, poultry and seafood processors continue to innovate and evolve offerings to address consumer and foodservice operator needs
Bob_200x200
Robert Garrison
August 21, 2018
No Comments
Despite the rise in interest in plant-based or lab-grown protein, market researcher Packaged Facts finds that actual consumption is very low compared to demand for beef, pork, chicken and turkey.
Read More
Cold Brew Coffee

Cold Coffees, Florals and Mocktails Drive Trends

Mintel finds some of the top restaurant beverage trends involve cold coffee drinks, floral flavors and mocktails
Caleb Bryant
August 22, 2018
No Comments
They say good things come in threes. That certainly fits some of latest findings from Mintel Menu Insights, which finds some of the top restaurant beverage trends involve cold coffee drinks, floral flavors and mocktails.
Read More
Brooklyn Delhi Roasted Garlic Achaar

Sauces, Spreads and Dressings Address Exotic Tastes, Clean Label Trends

Of the 36 NRA Food and Beverage Awards (FABI) issued this year, eight winners were new sauces, spreads and dressings
Bob_200x200
Robert Garrison
August 27, 2018
No Comments
Of the 36 NRA Food and Beverage Awards (FABI) issued this year, eight winners were new sauces, spreads and dressings and nearly all those of featured an ethnic twist—particularly with Indian, Mediterranean and Middle Eastern influences.
Read More
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Events

June 28, 2018

Formulating In-Demand Snacks: How to Create the Textures Consumers Want Today

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.
March 12, 2019

Cannabidiol (CBD) 101 for the Food & Beverage Industry

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.
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Products

Vegetable Oils in Food Technology: Composition, Properties and Uses, 2nd Edition

Vegetable Oils in Food Technology: Composition, Properties and Uses, 2nd Edition

Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry.

See More Products
Prepared Foods Rebranding Poll

Prepared Foods

Prepared Foods January 2019 Cover

2019 January

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

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