April 2020 | Prepared Foods

Prepared Foods

2020 April

Check out the April 2020 issue of Prepared Foods, featuring our cover story on the era of clean label formulating, trending ingredients and techniques for baked goods, and much more.

Ingredient Options for Manufacturers Wanting to Keep Labels "Clean"

Keep it Clean

Marisa Churchill

April 8, 2020

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With more than three out of four consumers worldwide claiming to read ingredient labels, it has become critical that food and beverage manufacturers offer clean-label products consumers can trust.

Plant-Based Popularity is Making Better-For-You Botanicals Bigger Than Ever

Botanicals 2020: Today's botanical ingredients are inclusive of plants, fungi, and algae

Kerry Hughes

April 29, 2020

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The opening of this decade is witnessing strong demand for botanicals that target better mood and active lifestyle.

Q&A with Gerald Drummond, Alan Slesinski, Campbell’s Foodservice

An executive's perspective on clean label formulating

April 28, 2020

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Prepared Foods talks about clean label formulating with Campbell's Foodservice executive chef Gerald Drummond and Alan Slesinski, director of R&D.

Trending Ingredients and Techniques For a New Era of Baked Goods

Baker's Dozen: A Modern Baking Primer - Bakers range of ingredients in order to keep up with rapidly shifting trends and expanding consumer preferences

Amelia Levin

March 26, 2020

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Here are a "bakers' dozen" — 13 — essential ingredients used in commercial baking, drawn from the vast baker’s toolbox that continues to change and evolve at a brisk pace.

R&D Applications: Showcasing Colors

A survey of products and services to assist developers seeking clean label, organic and technologically advanced colorings

April 29, 2020

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What happens when colors from conventional natural sources don't satisfy discerning consumers?

FORM + FUNCTION

New Functional Foods, Drinks & Supplements Introduced in April 2020

Probiotic yogurts, energy beverages and weight management systems make up this month's collection

April 28, 2020

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Prepared Foods showcases new keto-friendly beverages, probiotic yogurt drinks, and weight management nutritional products for 2020.

PLANT TO PLATE

New Snacks & Appetizers for Foodservice

New snacks and appetizers hitting restaurant menus in April 2020

April 27, 2020

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Prepared Foods showcases new snacks and appetizers for foodservice in April 2020.

Spice Blends Start to Star on Menus

Special Spices: American consumers are embracing the complex flavor profiles of international spice blends, while research chefs and food scientists are use them to develop innovative dishes

Maeve Webster

April 27, 2020

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Spice and herb use is nothing new in foodservice. These are the fundamental building blocks of flavor and are key in the identity of world and regional cuisines.

Fun with Food & Beverage Flavors

Flavors continue to lead the way to accentuate a product’s image, mood or even a health profile

Lu Ann Williams

April 8, 2020

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On average, flavor is the single most important factor in consumers' food and drink choices. So it is no wonder that innovators continue to play around with taste profiles in order to deliver novelty and satisfy increasingly discerning taste buds.

HITTING THE SHELVES

Imbibe Looks at Beverage Sweetening Solutions

How Sweet it Is

Holly McHugh

April 6, 2020

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Finding the sweet spot for taste, texture and nutritional profile is a challenge for beverage brands because consumer sentiments about desired product attributes are changing faster than ever.

HITTING THE SHELVES

New Beverages

A look at new beverage products making a debut in April 2020

April 6, 2020

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Prepared Foods showcases new beverages making a debut in 2020.

This webinar will focus on a series of ingredients that can be used – today – in functional beverages that deliver hot benefits like cognitive support, joint health, muscle gain, recovery, weight loss and more.

In this webinar, we will cover how you can utilize small scale extrusion to rapidly create a unique high moisture meat analog product through changing extrusion conditions and blending different types of protein.