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Check out the February 2021 issue of Prepared Foods, featuring our cover story on plant-based milk analogs and dairy alternatives, better-for-you cereals, retail products featuring juices, and much more.
Ingredient and formulation technologies have advanced to where the organoleptic and nutritional lines between dairy and dairy analogs have almost seamlessly merged
Plant-based milk analogs and other dairy-alternative products comprise a rapidly growing market segment for a number of reasons, including lactose sensitivity/intolerance, dairy protein allergies, vegetarian lifestyles, and environmental concerns. In the US and UK, cow’s milk consumption has declined while plant-based milk consumption has increased significantly in recent years.
Creative chefs are probing into the interior flavors of indigenous cultures within the countries of the southern part of the Western Hemisphere as well as moving beyond Hispanic flavors to delve into the non-Hispanic culinary traditions of countries such as Brazil, Guyana, and Suriname
American consumers are coming to recognize that the term “Latin cuisine” encompasses far more than the foods of Mexico and Central America or even the few dishes from South America that have hit the mainstream here.
Organic and “natural” foods and beverages continue to gain appeal, driven in part by more consumers cooking at home and increased interest in health and safety. In an online consumer poll of “likely organic” shoppers conducted last spring by the Organic Trade Association (OTA), 90% of respondents said organic is “more important than ever.”
Prepared Foods talks Mexican food and flavor trends with Gustavo Arellano, a Los Angeles Times columnist who covers "Southern California everything and a bunch of the West and beyond."
Healthful ingredients such as heritage grains, seeds, and legumes, as well as inclusions like nuts and dried fruits, make contributions to the whole cereal package
Today's cereal formulations are adjusting to keep up with consumer trends of eating cereal at all times of the day and seeking more nutrition from both hot and cold varieties.
Independent restaurants have always been the true innovation and trend engine in foodservice. Compared to larger regional or national accounts, these smaller operators look forward because they have a smaller base of consumers they seek to inspire and satisfy.
Consumers' continued pursuit of more healthy alternatives to their favorite indulgences has led to a rise in the use of natural high-intensity sweeteners, ultra-low-calorie 1:1 drop-in sweeteners, and natural sweetness enhancers.
The Innova Consumer Survey 2020 showed the top four reasons for considering plant-based alternatives were health, followed by variety, sustainability and taste
It's clear that the plant-based revolution rolls on and continues to evolve. And not only has it reached mainstream status—but now it might be described as a global phenomenon.
A new year promises new sales prospects for Path of Life (Harvest Foods Group Inc.), a Naperville, Ill., side dish company that's committed taking its Live Simple brand beyond the freezercase.
A survey of new side dish products launched in February 2021, including veggies fries and rings, microwaveable bean and rice dishes, and heat and eat sweet potatoes
Through joint development agreements, Ocean Spray and Amai Proteins say they plan by 2022 to develop and introduce a cranberry juice with at least a 40% sugar reduction
Through joint development agreements, Ocean Spray and Amai Proteins say they plan by 2022 to develop and introduce a cranberry juice with at least a 40% sugar reduction.
