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Home » Publications » Prepared Foods

Prepared Foods

Prepared Foods April 2021 Cover

April 2021

Check out the April 2021 issue of Prepared Foods, featuring our cover story on the diversity in today's condiments, the growing interest in nutricosmetics, new beverages for foodservice operators, and much more.

  • Cover Story
  • Features
  • Departments

Cover Story

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burgers_redduckfoods

Catching Up with the Creative Craft of Condiments

Condiments typically feature a supportive flavor, a thickener and/or a liquid, seasoning, and mouthfeel enhancers, all built on a base platform
Hinnerk Von Bargen
April 8, 2021
No Comments
Whether a hot condiment such as Tabasco, sriracha, or gochujang gets folded into the coating for hot and “sexy” chips or into a newly crafted fiery dip, or if the goal is a dressing, a splash, or a pour of flavorful expression, condiments are trending big.
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Features

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wingstop wings
ON THE NATIONAL MENU

Examining the Valued Secrets of Regional Recipes

Brands must preserve authenticity when innovating with international and regional flavors
Alyssa Hangartner
April 28, 2021
No Comments
Today’s consumer landscape is diversifying, and in turn, there’s been a shift in consumer expectations around international and regional flavors.
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chocolate mini donuts

Comforting, Indulgent Bakery Treats Made Better

The ability to deliver satisfying comfort treats with healthful ingredients is getting ample play in bakery
Devon gholam
Devon Gholam, PhD
April 14, 2021
No Comments
Consumer interest in comfort foods, especially indulgent foods, is higher than ever. Yet the forces driving that interest are in conjunction with an equally high awareness of the importance of nutrition to health. The two trends need not be in conflict, however. Several strategies already are firmly rooted in formulating better baked goods.
Read More
carrot_cheesecake_bites_TICgums

Increased Frequency of Natural Gums, Hydrocolloids in Food & Beverage Applications

Manufacturers have taken advantage of expanded forms and sources of gums and technology that can increase functional ranges
Deborah Cross
April 14, 2021
No Comments
Gums and hydrocolloids are a diverse collection of polysaccharides that create gel-like formations when in contact with moisture. They are extremely versatile, improving texture, mouthfeel, and physical appearance in foods and beverages. Gums can be used to increase viscosity levels or benefit flow. They are especially prized for increasing stability in an ingredient matrix.
Read More
ButcherBoy_Sauce

Q&A with David Bezenyei, Columbus Vegetable Oils

Discussing condiment, sauce and dressing trends with a food executive
April 13, 2021
No Comments
Prepared Foods talks dips, sauces and condiment trends with David Bezenyei, sales manager, Columbus Vegetable Oils. Based in Des Plaines, Ill., Columbus Vegetable Oils produces a wide range of sauces, dressings, condiments and oils for private label and contract manufacturing customers. Likewise, it supplies a Butcher Boy sauce line to foodservice operators.
Read More
beautybar_MCT

Top Trends in Food: Eat Pretty

Consumers are increasingly selecting food and drinks that support their physical appearance and reduce the effects of aging
Lu Ann Williams
April 12, 2021
No Comments
“Eat Pretty” was one of Innova Market Insights Top Trends for 2020, but interest continues to grow for 2021 and beyond. That’s because the “Beauty from Within” concept is taking on a whole new meaning and the food and beverage market continues to see a growing number of launches bordering on the cosmeceutical. 
Read More
fruitsmoothie_cube_Evive

Product Makers Pick Fruit to Add Flavor, Health to Formulations

Adding fruit to formulations has become not only easier, but more exciting with the continuously expanding variety of fruits to choose from and the near disappearance of seasonality
Anne-Marie Ramo
March 31, 2021
No Comments
Adding fruit to formulations has become not only easier, but more exciting with the continuously expanding variety of fruits to choose from and the near disappearance of seasonality. When it comes to product formulation, developers can choose from a multitude of fruit-derived ingredients and types, including whole or prepped; fresh or frozen; freeze-dried, dehydrated, or puréed; and concentrates, juices, or powders.
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Asian_Style_Bowl_Kikkoman

Q&A with Chef Andrew Hunter, Kikkoman Sales USA, Inc.

Discussing Asian flavor and food trends with a corporate executive chef
March 31, 2021
No Comments
Prepared Foods talks Asian flavor and food trends with Andrew Hunter, corporate executive chef for Kikkoman Sales USA, Inc. Chef Hunter also is head of culinary R&D for Wolfgang Puck Worldwide and executive chef for Niman Ranch.
Read More

Departments

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Botanicals--Powders-Flume
FORM + FUNCTION

Profiling New Better-For-You Foods, Beverages and Supplements

This month’s collection includes apple cider vinegar gummies, pre-workout supplements and functional chocolate
April 26, 2021
No Comments
Flume Formulas LTD, San Francisco, debuted with a new line of botanical supplements to give athletes pre-workout energy and focus, post-workout recovery support, and restorative sleep.
Read More
Pretzel-Bites-Snacks-Hormel
HITTING THE SHELVES

Salty Snacks Introduced in April 2021

This month’s collection includes soft pretzels, krinkle-cut chips and salted egg chips
April 22, 2021
No Comments
Hormel Foods, Austin, Minn., expanded its Hormel Gatherings line with a new Hormel pretzel bites and cheese tray, sold in the grocer’s refrigerated deli section.
Read More
mountain dew margarita
NEW ON THE MENU

A Survey of New Beverages for Restaurants and Non-Commercial Foodservice Operations

This month’s collection includes a MTN DEW cocktail, canned cocktails and sparkling waters
April 21, 2021
No Comments
Last fall saw Red Lobster Seafood Co. and PepsiCo, Inc. leverage their food and beverage brands with several new menu items, starting with the DEW Garita, the first official MTN DEW cocktail.
Read More
blended-yogurts-Tillamook
HITTING THE SHELVES

Profiling New Ice Cream, Milk, Cheese and Cultured Products

This month’s collection includes blended yogurts, decadent ice cream and flavored cheese
April 19, 2021
No Comments
Tillamook County Creamery Association (TCCA), Tillamook, Ore., says more than 70% of consumers enjoy a snack each day and 81% depart from traditional meal-focused eating patterns.
Read More
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August 30, 2022

Liquid Engineering! Better Viscosity Measurement Benefits Food, Beverage R&D

Viscosity measurement is essential to developing a wide range of liquid to semi-solid applications, including soups, sauces, beverages, starches, and flours. With product variability, it can become difficult for processors to best determine the appropriate device for viscosity measurement. This webinar helps food and beverage formulators understand the application of a universal viscosity measuring device.

September 12, 2022

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