Prepared Foods

Prepared Foods August 2021 Cover

August 2021

Check out the August 2021 issue of Prepared Foods, featuring our cover story on advances in plant-based seafood, what caramel colors can do for product developers, new retail packaged frozen dairy and bakery desserts, and much more.

Cover Story

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Features

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Lipogen_Women_900

Nutrition is a Key Aspect for Women Staying Active and Defying the Effects of Aging

Protein fractions, including gelatin, collagen and collagen peptides are beneficial for ligament, tendon, and skin health
August 24, 2021
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In spite of the many strides made in women’s health and nutrition, one of the key issues facing women is a very basic one: insufficient protein intake. Sarcopenia, the progressive loss of skeletal muscle mass, occurs far more frequently, and at a younger age (beginning around age 35), in women than in men. It is the primary factor leading to weakness and frailty in women as they age.
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Showcasing the Main Course Tastes of Vegetables

Thanks to the plant-based revolution, vegetables have emerged as a standout ingredient in multiple formulations
Michael Joy
August 20, 2021
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The once humble vegetable has taken its fair market share as a main course or stand-alone powerhouse staple. While meat, poultry, and seafood analog makers are focusing on making vegetables look, feel, and taste like meat, consumers immersed in the plant-based trend are demanding better and more creative use of vegetables that are recognizable as vegetables.
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Consumers Weigh Product “Storytelling” Attributes with Each Purchase

According to Innova Market Insights research, three in five global consumers say that brand stories influence purchasing decisions
Lu Ann Williams
August 17, 2021
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Transparency has become increasingly important to consumers and this has only been accelerated by the COVID-19 pandemic. In response, consumer packaged goods manufacturers are working harder to convey trust and communicate more stories behind their products and brands. This messaging—found everywhere from product packaging to social media and websites—involves topics of ethical sourcing, environmental stewardship and “clean” healthy ingredients.
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Assorted Tea Herbs and Blends

Time for Tea

Tea and tea-like beverages, especially those with better-for-you enhancements, are flooding the marketplace
Lynn Townsend
August 9, 2021
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Across the globe, drinking tea is second only to enjoying a glass of water. In 2020, according to the Tea Association of the US, American consumers drank more than 84B servings of tea.
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Natural Brown, Sepia, and Dark Gold Food Colorants Show New Possibilities for Product Developers

Caramel colors account for approximately 80% of all color additives used in foods and beverages
Olivia Conrad
July 27, 2021
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Caramel colors are among the oldest food colorings, used in the food industry to impart an appealing appearance to food products since the 1800s. Today, caramel colors account for approximately 80% of all color additives used in foods and beverages, appearing in products such as, spirits, sauces, baked goods, processed meats, and even pet foods.
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Departments

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Slices of Bread and Bowl of Brunswick Stew
ON THE NATIONAL MENU

Restaurants Discover New Regional, Global Takes on Chicken Soup

Classic Comfort, 2.0: As plant-based options continue to soar, soup provides ways to incorporate more vegetables and meat alternatives
Emily Murawski
August 17, 2021
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Data suggest restaurant menus can showcase new regional and global takes on chicken soup. This will give consumers new ways to enjoy an old favorite. As plant-based options continue to take off, soup provides both easy and innovative ways to incorporate more vegetables and meat alternatives.
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R&D Applications

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Matcha Energy Bites

Formulating with Matcha Tea in Foods & Beverages

Green Means "Go": Premium matcha green tea stands out as an ingredient for both its flavor and function in food and beverage applications
September 24, 2021
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Prepared Foods interviewed James Oliveira at Aiya Matcha (Aiya America Inc.), Torrance, Calif., to explore matcha's growing uses in new consumer packaged foods and beverages, its on-trend culinary and nutritional profiles, its role as an ingredient and trending future applications.


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