An exceptional emulsifier, Leprino Nutrition Native Micellar Casein Concentrate (MCC) offers food and beverage manufacturers a clean label replacement for sodium caseinate that also tastes better and has a more efficient cost-in-use. 

Butter Buds® Inc., a global leader in dairy and non-dairy concentrates, introduces its latest ingredient innovation, Cheese Buds® 32X Cheddar.

Ingredion Incorporated has expanded its potato-based solutions with new ULTRA-TEX® 1311 modified potato starch. The waxy, instant starch offers food manufacturers a new way to create premium products with enhanced product appeal and cost savings potential.

PGPR (polyglycerol polyricinoleate) is used in chocolate production for mold optimization, flow control and viscosity reduction. Palsgaard’s existing product, Palsgaard® PGPR 4150, is already the market leader, but the company’s latest offering takes PGPR performance to new levels. 

The California-based subsidiary of one of the world’s top flavor and fragrance companies has unveiled a patented new technology that produces rich-tasting, creamy low-fat foods and beverages – all while reducing reliance on increasingly expensive edible oil additives. 

Milk Buds Plus serves up rich dairy taste, delivering a fatty mouthfeel and flavor masking, ideal for a variety of confectionery products, beverages and bakery fillings.

PANOS brands, LLC, a provider of branded consumer foods, announced that it has acquired certain assets of Tessemae's LLC, including the Salad Dressings & Condiments Business. Tessemae's is a leading brand in refrigerated and shelf stable organic salad dressings.

Elmhurst’s Sour Cream is crafted with oatmilk, hemp protein and minimal ingredients without any added gums or filler ingredients and emulsifiers, zero sodium, and no cholesterol.

Cheezy Ranch is a way to add a cheezy ranch tist and flavor to dippable foods. Consumers can drizzle it over a plate of nachos or use it as a dipping sauce for golden, crispy French fries or a freshly baked, warm soft pretzels.

The good news for sauce, dressing, and marinade makers is that their category tends to be the top destination for consumers seeking to experiment with flavors.

Crafted with real, premium ingredients to help elevate snacking and dipping experiences, Marie's new Fresh Produce Dips leverage the brand's expertise in refrigerated foods to reach to a wider range of consumers while also catering to more diverse palates and lifestyle needs.

Kraft brand added five aiolis and sauces to its diverse product portfolio with the new Creamy Sauces line. Creamy Sauces marks the first innovation line to launch under the new Kraft Sauces rebrand, which consolidates all sauces, spreads, and salad dressings under one family for the first time.

Both sauces come in a squeezable format, making them easy to use for dipping, drizzling, or drenching. The consistency of the sauces is thicker than normal, more like a traditional BBQ sauce, which enhances their versatility and application.

The new collection of restaurant-inspired Dipping Sauces is made with real ingredients like avocado oil—no seed oils (no soybean or canola), no artificial sweeteners or cane sugar, and no-nonsense.

SOMOS' Simmer Sauces lead with vegetables (peppers, tomatoes, or tomatillos), resulting in a rich, complex flavor and thicker texture.

Despite a decades-long association with queso a ready-to-eat VELVEETA had yet to be available. The new resealable jars offer a convenient way for consumers to enjoy a cheese dip in small groups or on their own.

The Sauce Starters undergo a minimal cooking process that maintains the closest flavor to a fresh tomato. 

Made with real basil and fresh cream, the three distinct sauce varieties are a flavorful addition to dishes. 

The new Health Nut Dressing line features four flavors: Original House, Spicy Asian, Sesame, and Ranch. 

TRUFF Buffalo Sauce is a flavorful fusion of the sophisticated elegance of black truffle, the tang of vinegar, the kick of cayenne, and the lush silkiness of olive oil.

As with the syrups in its restaurants, IHOP retail syrups also do not contain high fructose corn syrup and feature the same iconic flavors that have made IHOP the leader in breakfast.

Dive into the latest innovations in sauces and dressings, where bold flavors and unique ingredients are transforming mealtime experiences. From creamy pestos to energizing BBQ sauces, discover how brands are catering to diverse tastes and culinary adventures.

Using a respirator cartridge beyond its service life can endanger workers and lead to regulatory violations.

Workers will experience more comfort, less fatigue and improved productivity with the Allegro EZ AIR PAPR Complete Particulate System, intended for industrial applications in which respiratory, eye and face protection is required.

The EVA Powered Air-Purifying Respirator or EVAHL (Hazardous Locations) PAPR offers a 1,000 assigned protection factor, visual fuel gauge battery, single-filter design and an active-flow technology system.

The Jackson Safety* Airmax Elite Powered Air Purifying Respirator protects workers from the respiratory dangers of welding fumes and heat stress – without sacrificing visibility.

The Quantifit Respirator Fit Test System measures direct mask leakage without inferring the measurement.

The 7800 Premium Silicone Half Mask is the newest addition to the Reusable Respirators Line.

PortaCount Respirator Fit Testers are the only proven quantitative fit testing equipment for confidence in accurate real-time results.

The VeriFit Irritant Smoke Generator integrates all of the necessary components of a traditional irritant smoke fit-testing kit into one convenient device, and offers users cost and safety advantages.

The G1 SCBA is lightweight and has a low-profile design that decreases stress and fatigue.

Ska-Pak AT is an advanced supplied-air respirator, with the added benefit of a patented, automatic hands-free air transfer capability.

In 2012, exposure to harmful substances resulted in 110 work-related deaths and more than 15,000 cases with days away from work, according to the 2015 edition of the National Safety Council chartbook, “Injury Facts.”

Prepared Foods used the recent Food Ingredients Europe (FiE) exhibition in Paris as an opportunity to interview with Fabienne Saadane-Oaks, CEO, for ABF Ingredients (ABFI), one of five divisions belonging to the Associated British Foods Group plc, London. 

Prepared Foods profiles refrigerated foods giant Reser’s Fine Foods, Beaverton, Ore., and interviews Chef Sean Dwigans, Culinary Business Development Manager; and Chef Todd Ketterman, Culinary Manager.

Listen to the second installment of Prepared Foods' interview with refrigerated foods giant Reser's Fine Foods, Beaverton, Ore.

Prepared Foods Chief Editor Bob Garrison talks food and beverage innovation strategy, topics and trends with Mario DiFalco and Kim Lopez-Walters, co-founders of Illuminate Growth Partners in the San Francisco Bay area.

In this interview with Prepared Foods, Eyal Rosenthal, CEO of Ever After Foods, Ltd., discusses the company’s advancements in cell-based meat production. Learn how Ever After's technology eschewed the industry standard and is able to produce a high volume, so-far comparatively low cost product.

Earlier this year, the Oregon cheesemakers at Tillamook released a comprehensive trend report on new ways consumers are finding to enjoy cheese. Two intriguing pairings revealed by the report included matching artisanal honeys with artisanal cheeses, and what the trend-spotters called “the cheddar plunge”.

Listen to a new Prepared Foods interview with Editor Bob Garrison and Carolina Sasson, Chief Operating Officer at Mission Field, recapping trends, tastes and technologies seen at Natural Products Expo West.

Prepared Foods explores sustainability and ingredient “upcycling” with Amanda Oenbring, new CEO of the Upcycled Food Association.

Prepared Foods explores the growing and dynamic topic of regenerative agriculture in a discussion with Ryan Slabaugh, founder of Think Regeneration.

As food and beverage formulators work to meet both the pending regulatory changes regarding added sugars and consumers’ nutritional demands, Fibersol® soluble dietary fiber ingredients offer a solution to help formulators “redo” sugar in their products.

New research from scientists at the U.S. Department of Agriculture suggests that there are fewer calories in roasted, unroasted, whole or chopped almonds than previously thought.

Innova Market Insights finds various product claims targeting the weight-conscious consumer. They include “no added sugar,” “low fat,” “low calorie” and others.

Food and beverages manufacturers are under pressure to reduce product sugar content. And it’s no surprise, considering the World Health Organization’s endorsement of soft drink “sugar taxes” and FDA’s new Nutrition Facts labeling guidelines, which require product packaging to list all added sugars. 

Consumers are looking for nutritious and delicious products with enhanced protein that also taste good. They also seek non-GMO, gluten-free, vegetarian and sustainably sourced ingredients in the products they purchase.

Health conscious consumers soon will be able to enjoy indulgent foods with drastically fewer calories without sacrificing taste or flavor thanks to Epogee™ (esterified propoxylated glycerol) Fat Replacement. Epogee was developed by Choco Finesse LLC.

The Hershey Company announced new commitments that will increase the visibility of nutrition information and portion options as part of their ongoing efforts to offer a broad range of delicious snacks and clear information.

Ajinomoto’s zero-calorie sweetener, advantame, has been approved in Canada.  Due to its clean, sugar-like taste, functionality and cost effectiveness, advantame can be used to replace caloric sweeteners and other high-potency sweeteners in foods and beverages while maintaining or enhancing the flavor profile.