Check out the June 2021 issue of Prepared Foods, featuring our cover story on a new wave of whole grains and seeds, nutrition for men, new food products featuring nuts as key ingredients, and much more.
In 2021, trends toward health and plant-based foods are driving product developers to formulate a wave of new products with grains and seeds. According to Innova Market Insights, grain product launches had a 7% average annual growth rate in the period from 2014 to 2018.
Over the past decade, the cheese industry has exploded, with small-batch artisanal cheesemakers popping up in every state and the large cheesemakers increasing the sophistication of their offerings to compete. As specialty cheeses become more popular, their manufacturing processes become more streamlined, mechanized, and efficient.
A chef’s perspective on formulating with grains and seeds
June 9, 2021
Prepared Foods talks Chef Todd Ketterman, culinary manager at Reser’s Inc. Reser’s, Beaverton, Ore., is one the nation’s largest manufacturers of refrigerated salads, side dishes, sauces and more for supermarket in-store deli departments as well as commercial and non-commercial foodservice operators.
Historically, bakery product developers’ main goal when selecting appropriate leaveners for a specific application was simply to attain a specific desired outcome every single time. Consistency mattered.
There’s a growing emphasis on mental and emotional wellbeing as consumers take a more holistic approach to health. That’s why Innova Market Insights identified “Mood: The Next Occasion,” as one of its Top Trends for 2021.
At retail, we have seen the sauce, spread, dip and marinade categories expand significantly during the past few years. Much of this expansion has been driven by the wide array of options entering our markets from other world cuisines.