January 2014 Issue
Bolder flavors, natural colors and better cultures are available for ice cream, Greek-style yogurt and other dairy products, so let the innovation begin.
Yogurt products rely on perennially popular fruit flavors and some more complex combinations for balance, appealing to both men and women as well as Hispanic customers.
In 2014, formulators can dig into the spice drawer and do more with sweeteners and more healthful ingredients.
Make great-tasting food without trying to impress the 'healthy' people.
Whether because of illness or health-consciousness, consumers show no signs of putting down their gluten free snacks.
Convenience features are the focus for packages that enhance ease of use, both at home and on the go.
A reader asks how to handle an excessive amount of snow in his plant's freezer.
A reader asks how to cut costs without decreasing operational efficiencies.
As processors gain greater understanding of the efficacy and proper application of ozone for equipment cleaning and direct contact with food, this oxidative molecule’s use in food processing will soar.
While many food companies are addressing sustainable-manufacturing practices as part of social responsibility reporting, the dairy segment has more ambitious goals.
Economic recovery remains anemic in much of the economy, but food processing professionals are more confident about 2014 than they’ve felt in recent years.
We may be at the start of a brand new year, but 2014 appears to hold most of the same issues and concerns that 2013 held.
Comprehensive risk management can not only save a business its life, it can help a food industry business to increase profitability and long-term success.
We've developed a list of five issues we foresee as having an impact on the food and beverage industry in 2014.
Delicious flavors and convenience are on the menu for our January new product rollout.