Prepared Foods

Prepared Foods November 2021 Cover

November 2021

Check out the November 2021 issue of Prepared Foods, featuring our cover story on crafting non-alcoholic cocktails—"mocktails", how formulators turn to ingredients for cognitive health, new prepared meal and entrée solutions for retail, and much more.

Cover Story

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Mingle_PinkCocktail

Formulators Find Innovative Spirit in Non-Alcoholic Cocktail Market

Today’s mocktails might have fake spirits but their flavor is the Real Macallan
David feder 200x200
David Feder , RDN
November 3, 2021
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While the alcohol-free cocktail trend started a good half-decade or more before the 2020 onset of social disruption, lockdowns, and domino-like closings of clubs, pubs, and restaurants, those upheavals certainly contributed to the rapid rise in consumers choosing to teetotal. Somewhat. Throughout the past two years, consumption of alcohol beverages also rose markedly.


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Features

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tea-and-citrus

How digestion, the Microbiome, and Gut Health Could Influence Cognition and Mental Well-Being

Evidence mounts on the important link between the gut and brain, as studies show the nutritional alteration of gut function is tied to enhancements in cognition
Kerry hughes
Kerry Hughes
November 24, 2021
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Mounting research into causes of dementia and cognitive decline have produced the recognition that two of the potentially modifiable risk factors into these conditions are diet and exercise. In a recent study at King’s College, London 418 adults age 65 and up were tested every two to three years over a 12-year period. Results revealed that cognitive decline and Alzheimer’s Disease were linked to levels of neural stem cell death. Importantly, underlying which was low levels of vitamin D, carotenoids, and lipids


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Reviving Ancient Ingredients, Methods for Food Preservation

Surveying natural ways of preserving foods and extending shelf life
Tamieka hardy
Tamieka Hardy
November 16, 2021
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From lactic acid fermentations of produce (such as kimchi and sauerkraut), to fermenting of dairy (cheese, yogurt, etc.), to the curing and smoking of fish and meat are all proven, effective methods and technologies humans have relied on through the ages to alter the intrinsic properties of foods and extend their consumability.


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Innovation in the Dairy Alternatives Retail Space is Booming

The rise in consumer demand for dairy-free products has challenged developers to mimic the unique functions of the casein, whey, lactose, and fat found in animal milk
Olivia Conrad
October 29, 2021
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Since “dairy-free dairy” must deliver on a range of consumer needs, consumers who seek dairy alternatives due to an allergy or lactose sensitivity may want dairy alternatives that have comparable nutritional profiles to a dairy counterpart.


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Departments

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