Technologies Behind Texture
Craft just the right “bite” for new products.
Superberry Chocolate and Almond Butter Banana Chocolate Yogurt Chips from Yips Yogurt Chips. Photo courtesy of Yips Snacks LLC
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Editorial View
Executive Editor-Technical David Feder looks at how the recent social and political turmoil changed consumer attitudes toward better-for-you products.
Protein—In Pieces
A new look at protein’s powerful amino acids, peptides and nucleotides.
A Feel for Flavor
New approaches to crafting foods and beverages with appealing texture.
Form + Function
Prepared Foods profiles new functional foods, drinks and supplements.
Flavor Baked In
Bakery flavors have been undergoing changes that call for attention.
New on the Menu: Dairy Products
Profiling new cheeses, ice creams and dairy alternatives developed for restaurants and other foodservice operations.
First Person
Prepared Foods talks bakery flavor trends with George Vindiola, vice president, R&D, Campbell Snacks.
Prepared Foods talks bakery flavor trends with Diana Moles, senior vice president, innovation, at The Eli’s Cheesecake Company.
On the National Menu
Juices, smoothies and shakes suffered restaurant sales declines—but trends show opportunity.
Botanical Benefits
Botanical ingredients flourish; add function and appeal to new foods and drinks.
Hitting the Shelves: Plant-based Meat, Dairy Alternatives
Showcasing new products including plant-based cheese and ice cream; jerky, hot dogs and seafood.
Hitting the Shelves: Sports & Energy Drinks
Showcasing new ready-to-drink and powdered items for added energy, performance or recovery.
