Check out the October 2019 issue of Prepared Foods, featuring our cover story on new gums, fibers and starches that are adding function and on-trend appeal, the growing popularity of portable, on-the-go eating, and much more.
The Starch Set: The proliferation of plant-based products, especially those replacing animal products, has spurred an unparalleled demand for starches, fibers, and gums.
Starches, fibers, and gums are co-products constituting the majority composition of plant materials. They are emerging as destination ingredients in a market that is increasingly averse to synthetic ingredients and also questioning the regular use of animal-based ingredients.
While North America and Europe are currently the major markets for wellness foods and beverages, the trend is global, with Asia-Pacific likely to become the fastest growing market.
A chef's perspective on formulating with grain ingredients
October 21, 2019
Prepared Foods talks with Charlie Baggs, President and Executive Chef at Charlie Baggs Culinary Innovations (CBCI), a Chicago firm with culinary, food science and market analysis services.
A survey of meat and dairy alternative ingredients available to the product development community.
October 30, 2019
AAK USA, Inc. used IFT to debut AkoPlanet, a new global brand for plant-based foods. It gives formulators a real-life solution for plant-based food and beverages.
By manufacturing local to the source, Ingredion is able to manage the entire supply chain, from farm to customer, enabling the company to provide its customers with a consistent, reliable supply with unparalleled traceability.
At Prepared Foods' recent New Products Conference (NPC) in Chicago, SRG shared new research that explores why people crave what they do. It's called, "Craveology."
Operators of supermarket delis, bakeries, and prepared-food areas recently have found a recipe for success: Two out of every three surveyed for Datassential's Supermarket Prepared Keynote Report said their foodservice sales increased in the past year.
Everything about today's eating pattern—including when, where and how often—has become more informal. And what used to be three scheduled mealtimes a day now translates to five, six or even seven and a half meals and snacks at absolutely all hours.