Check out the September 2019 issue of Prepared Foods, featuring new applications for chocolate and vanilla ingredients, new approaches to diabetes, and much more.
While often playing center stage, chocolate and vanilla require extra finesse when used in formulations, as each is a complex ingredient composed of dozens of different volatile chemicals and subjected to multiple stages of processing.
Spirited Creations: The use of alcohol in food and beverage preparations is on the rise as consumer palates become more sophisticated and chefs and mixologists push boundaries.
Used as a splash or a concentrated reduction, alcohol "opens up" the starring flavors in sweet and savory formulations, enhancing them without overriding them.
It may be a dark liquor, but bourbon is the clear leader of the spirit trend, fueled by the renewed interest in authenticity and craft heritage products, innovation from distilleries and elevated cocktail programs.
A food technologist's perspective on working with alcohol-related ingredients.
September 11, 2019
Prepared Foods talks with Rob McEwan, food technologist at Perdue Foods, parent company of Coleman Natural Foods. Coleman Natural, Westminster, Colo., says it has produced meats "raised the way nature intended" since 1875.
The term “clear labeling” (which Innova Market Insights coined for its 2015 Top Ten Trends listing) has now fully entered industry parlance. It’s used in several marketing campaigns and each day, manufacturers continuing voicing their commitment to clean label platforms.
According to the Centers for Disease Control, more than 30 million Americans — nearly 10% of the entire population — are living with diabetes, and perhaps as many as 85 million more are living with prediabetes.
A survey of fruit, nut and inclusion products available to the product development community.
September 23, 2019
The versatility of California Walnuts makes them the perfect inclusion to bring flavor and texture to a variety of products—from brownies to food bars to ice cream to plant-based meat alternatives.
Flex Time: More consumers are concerned about health, the environment and/or animal welfare practices.
September 20, 2019
What is happening is that more consumers are concerned about health, the environment and/or animal welfare practices. And for one or more of these reasons, eaters are consciously embracing a more "flexitarian" diet—a plan where they’re opting to skip meat at one or more daily meals.
According to new research, 74% of parents agree that there are not enough healthy kids' menu option.
September 9, 2019
Restaurant kids' menus often seem like an afterthought across restaurant segments—with the same hamburgers, chicken strips, and French fries commonly offered. These fried options are likely why a lack of healthy kids' menu items is a top concern among parents.
Processors who take seriously the designing of better-for-you products to conform to these diet trends are finding cheese to be a viable, versatile, flavorful, and economic feature player.