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FOOD SCIENCE—FOR EYES & EARS

Want to listen to industry news and views on the way to work? Catch a quick video on a lunchbreak? Prepared Foods now goes anywhere—and everywhere—to cover critical topics.

GLP-1 Use Reshapes Food Spending

Circana finds medication users driving long-term shifts toward protein-forward, health-focused purchases across retail and foodservice.

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Purple insulin pen on a placemat, with blurred soup and food plate in the background.

CREDIT: Svitlana Pietukhova / Getty Images

Starbucks Fan-Favorite Café Drinks—at Home

Refreshers Concentrates and Sweet Cream Enhancers roll nationwide, give consumers new ways to recreate café flavors at home.
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Six Starbucks bottled drinks: Sweet Cream (3 flavors) and Refreshers Concentrates (3 flavors).

CREDIT: Nestlé Starbucks Coffee at Home

Study Finds Flour Type Shapes Sourdough’s Microbial Mix

NC State researchers show how different flours influence the bacteria and yeasts that drive sourdough flavor and texture.
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American Society for Microbiology logo: red square with white microscope icon and black text.

Egg-celent Byproducts

Can upcycled egg components contribute calcium, minerals and collagen to other products? Prepared Foods Chief Editor Bob Garrison explores sustainable solution angles with Nate Hedtke, vice president, Innovation & Customer Engagement for the American Egg Board, and Dan Kurzrock, founder & CEO of Upcycled Foods Inc.
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Broken white and brown eggshells.

CREDIT: American Egg Board

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february 2026 | Volume 195 | Issue 2

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