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.
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.
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.
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.
Discussing condiment, sauce and dressing trends with a food executive
April 13, 2021
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.
“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.
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
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.
Discussing Asian flavor and food trends with a corporate executive chef
March 31, 2021
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.
This month’s collection includes apple cider vinegar gummies, pre-workout supplements and functional chocolate
April 26, 2021
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.
This month’s collection includes soft pretzels, krinkle-cut chips and salted egg chips
April 22, 2021
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.
This month’s collection includes a MTN DEW cocktail, canned cocktails and sparkling waters
April 21, 2021
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.
This month’s collection includes blended yogurts, decadent ice cream and flavored cheese
April 19, 2021
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.