The February 2019 issue of Prepared Foods features our cover story on color solutions and how color makers are expanding their offerings. Other features include lipids, sugar reduction in food and beverage formulations, and much more.
Although synthetic food colors (FD&C colors) have historically been favored by the industry due to predictable performance and lower cost, in recent years consumers have increasingly demanded the use of natural colorants.
From large food conglomerates to boutique artisanal companies, product developers are creating higher-end products designed specifically for quick preparation, such as cooking in a microwave.
When discussing healthful fats, it is more accurate to refer to the component fatty acids, the chains of carbon atoms that differ in both length and degree of saturation.
Sugar reduction efforts from food and beverage processors include product reformulations, as well as new offerings with reduced sugar or zero sugar content.
High pressure processing (HPP) is critical for quality, taste, shelf life, color, nutrition and more at the Good Foods Group, a Pleasant Prairie, Wisc., producer of refrigerated guacamole, snack dips, salads and juices.
February 25, 2019
Prepared Foods discusses HPP with Joyce Longfield, vice president of product innovation for Good Foods Group.