Rowdy, known for its premium bars and collagen protein powders that are made with superfood prebiotic Yacon Root, announced its new flavors of collagen + prebiotic protein powders, Vanilla Bean and Chocolate.

Prepared Foods highlights a few examples of how the evolution in protein applications is extending across food and beverage categories.

The inclusion of polydextrose in the newly expanded list of isolated or synthetic non-digestible carbohydrates in the classification of dietary fiber provides formulators with an economical, highly functional ingredient that qualifies for label claims.

Prepared Foods showcases new keto-friendly beverages, probiotic yogurt drinks, and weight management nutritional products for 2020.

A new, first-of-its-kind study has identified unique and potentially beneficial interactions between certain low and no calorie sweeteners, including stevia, and the human gut microbiota. Tate & Lyle PLC partnered with Cryptobiotix, pioneers in preclinical gastrointestinal research, on the study.

Tate & Lyle, a leading global provider of food and beverage ingredients and solutions, invites Institute of Food Technologists (IFT) FIRST attendees to experience its full suite of ingredients and solutions by visiting the Interactive Kitchen experience located at booth #S-0600.

Tate & Lyle used this year’s SupplySide West 2022 to showcase ingredient innovation, its formulation expertise, and commitment to making food healthier and tastier.  

Tate & Lyle's presence at the IFT FIRST Conference will be marked by several exciting initiatives, reflecting the company's commitment to scientific expertise and innovative ingredient solutions. 

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.

According to the International Taste Institute, taste drives 88% of F&B consumer purchase intent, making it the most important attribute for food and beverage products’ success and overshadowing other considerations like price, health and convenience. Yet taste, as the palate perceives it, is not merely a combination of aroma and flavor.

Tate & Lyle, a leading global provider of food and beverage ingredients and solutions, invites International Baking Industry Exposition (IBIE) attendees to experience its broad and innovative expertise in bakery and snacks at a time when the ingredients market for baked goods is expected to grow at a CAGR of 5% between 2022-2026, according to research conducted by Tate & L

Diabetes affects more than 425 million people globally (Source: International Diabetes Federation) and today’s World Diabetes Day provides food and beverage businesses with an opportunity to consider what more they can do to support global efforts to tackle Type II diabetes.

This month's Form+Function collection includes shakes for diabetic diets, immunity and protein snacks.

Learn how mushrooms and mushroom-derived ingredients are boosting flavor, texture, and health in an expanded range of products.

"As we step into the future of food and beverage innovation, Tate & Lyle remains committed to delivering delicious and nutritious solutions that cater to consumers' evolving tastes and preferences," says Jessica Wilford, VP, Head of Category Planning and Development, Tate & Lyle North America. "We invite everyone to join us at the SSW Conference to discover how we're transforming lives through the science of food to support healthier living."

The science-backed and expert-crafted formula includes an organic green veggie blend of kale, spinach and broccoli. I

CytoGUARD® OX-WST natural antioxidants are part of the company’s portfolio of natural preservation solutions, which include ingredients providing food safety and shelf life extension. 

EQUII created a complete protein flour using fermentation, with the launch of its flagship Bread products last year. EQUII’s goal is to disrupt age-old fermentation methods with modern day innovation, combined with culinary art to make animal-free products that deliver great taste and complete protein.

"Our new chewable line represents our commitment to staying at the forefront of the industry and aligning with the desires of today's fitness enthusiasts and athletes," said Jad Khairallah, Universal’s senior vice president of marketing. “We understand that convenience, speed, and customization are essential to their success, and our delicious chewable energy and recovery offerings embody these principles."

Available in both Buttermilk and Original varieties, the pancake mixes have 15g of protein per serving and can be made by just adding water.

Prepared Foods takes a look at new better-for-you drinks and supplements introduced in September 2018.

Yoi, which means "good" in Japanese, launched in Bay Area independent grocers with its Probiotic Nut & Seedmilks line.

50% MCT Oil Powder and 70% MCT Oil Powder are produced using non-GMO MCT Oil (coconut oil), plant-sourced ingredients and encapsulated exclusively by acacia fiber (Gum Acacia) to maximize their nutraceutical benefits. 

4th & Heart continues to revolutionize the ways in which consumers integrate ghee into their daily lifestyles with a the decadent protein, energy and collagen WOKE bars.

The explosion of plant-base meat and dairy analogs has created a paradigm shift in the ways food product developers are considering fats and oils. There’s plenty of innovation around plant-based meat alternatives, especially as they expand beyond burgers, sausages, and poultry into mimics of bacon, pork, and even such specific items as turkey burgers.

The interactive platform is not just a digital adventure—but a comprehensive online flavor lexicon. It has unique educational features that help formulators find precise language to articulate their flavor objectives and accelerate the product development cycle.

KRAFT says that it recognizes a majority of fans – Gen Z in particular – are hungry for more intense, exploratory flavors but prefer to try them in familiar products from trusted brands.1,2 As a comfort food, known for more than 85 years, KRAFT Mac & Cheese aims to delight its fans with the new flavors.

"The demand for vegetarian options that feature global flavors continues to grow, and we are thrilled to extend our line of frozen Indian entrees to enable a superior in-home experience of one of the most popular Indian dishes, Matar Paneer," said Kiernan Laughlin, general manager.

Fresh and never frozen, the Chorizo & Cheese Pupusas are made with high quality ingredients, packed with 9g of protein, and deliver bold flavors and convenience with no artificial ingredients.

STOUFFER'S Supreme Shells & Cheese is creamy and cheesy, offering 10% more cheese sauce than the leading shelf-stable shells and cheese product, to deliver a more cheese forward flavor profile.

Building on the success of its recent salmon bowl launch, Scott & Jon's is expanding with two innovative meals: Lemon Butter Dill Salmon and Baja Fish Taco Bowl.

This latest product line, which includes three caffeine-free SKUs blended to evoke distinct mood-enhancing functionality, is now available on the Numi Website and is available on Amazon and at select retailers, including Sprouts Farmers Market.

Next In Natural, a firm specializing in bespoke operations for emerging organic food and beverage companies, announced the expansion of a new M&A division and the appointment of Ted Tieken as chief future officer at its helm.

A Prepared Foods infographic highlighting 2024 trends in Natural & Organic seen at Natural Products Expo West.

The Sun-Maid Board of Imagination embarked on a top-secret mission to create a new product to captivate taste buds and spark imaginations. These young innovators considered everything from color and texture to taste, using their knowledge of flavor profiles to choose their favorite combination.

Zapp's, a brand of chips and pretzels inspired by the sights and sounds of New Orleans, added two bold flavors to its bestselling Kettle Potato Chip and Sinfully-Seasoned Pretzel Stix.

Campbell’s extends popular Goldfish platform with “mash-up” of crackers and potato chips.

Prepared Foods surveys natural sweetener ingredients for use in food and beverage product development.

Sovos Brands announced that Wendy Behr has joined the company as chief research & development (R&D) officer. Behr brings 30 years of experience in lead research and development roles at organizations including Keurig Dr Pepper, WhiteWave and Diageo.

To better help its readers with initial new product evaluation and development Prepared Foods asked Nancy Jo Seaton, owner and president of Seaton Food Consultants, to create a thought leadership series.

By expanding its capabilities to address the growing consumer interest in functional beverages, the company is poised to offer partners and customers the opportunity to meet consumer needs and expectations while embracing current food and beverage trends and advancements in the market.

Although there may be a pandemic-related slowdown, there’s no stopping new product development. To better help readers with corporate innovation strategy, Prepared Foods turned to leaders at the Eureka! Ranch and the Innovation Engineering Institute, Cincinnati. Founded in 1986, Eureka! Ranch has become a global think tank and innovation training company. 

Tate & Lyle, a global provider of food and beverage solutions and ingredients, introduced the “Collaborate at Home Kitchen”, a digital engagement hub where food and beverage manufacturers can explore trends, science and solutions that power modern consumer choices. The hub also provides users with access to Tate & Lyle’s experts, as well as additional resources to help them find solutions to their formulation challenges.

Although there may be a pandemic-related slowdown, there’s no stopping new product development activity. To better help its readers with initial new product evaluation and development Prepared Foods asked Nancy Jo Seaton, owner and president of Seaton Food Consultants, to create a thought leadership series. Seaton has more than 30 years of food industry experience and most recently led global product evaluation for the Subway restaurants. She also has worked for such global food brands as Chiquita, Unilever and ConAgra.

Ajinomoto Health & Nutrition North America, Inc., announced the opening of its new North American corporate headquarters at 250 East Devon Avenue in Itasca, Ill. The new space is designed to accelerate Ajinomoto Health & Nutrition's commitment to delivering high-quality ingredient solutions that drive value for customers.

“Last September, an operator approached us to help alleviate some labor challenges they were experiencing,” notes Elise Carlson, CFS, King & Prince senior research and development manager. “They were taking frozen, cellophane-wrapped cod, thawing it and then cutting it into pieces. Kitchen staff then cut the cod by hand so not all pieces were exactly the same, which is a desirable attribute."

Global bakery manufacturer and ingredients leader Dawn Foods announced Adam Pawlick as the company's new vice president of research & development for North America. Pawlick joined the company in March 2022, and reports to John Schmitz, president of Dawn North America.

"Bob’s Signature Blends Baking Mixes are a testament to our commitment to combining the wholesome, premium ingredients we are known for with ease of use,” said Blake Issac, director of innovation marketing at Bob’s Red Mill. 

"Our research shows expanding the range of product choices enables us to engage new consumers who crave a selection of delicious, straightforward options crafted with wholesome ingredients," said Krystle Farlow, director of brand management for Nature's Own.