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MAY 2024
Vol. 193, No. 5

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TECHNOLOGIES:
Bakeries Go Pro

The integration of protein into baking represents a profound shift that combines nutritional enhancement with the intrinsic pleasure of baked goods.

Laughing Cow Jalapeno

NEW PRODUCTS:
On the Moo-ve!

Profiling a range of new ice creams, cheeses and yogurts.

Truly Grass Fed Oat Milk

NEW PRODUCTS:
No Cow Know-How

Profiling new dairy-free milks, cheeses, ice cream and yogurts.

gpointstudio / iStock Photo

TRENDS:
Dairy, No Dairy
Part 1

Growing competition for consumers fuels new product innovation.

Part Two

Classifieds

What's Trending

Masthead

Ad Index

Cover: Fermentation technology lets EQUII Protein Bread deliver 8g of protein and 4g of fiber per slice. Image courtesy Cella Farms

MAY 2024 | Volume 193 | Issue 5

PREPAREDFOODS.COM

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