Displaying 1–25 of 33 results for Carolyn Schierhorn, Contributing Editor
PDCAAS, functionality, sustainability are among the variables driving applications.
Strong flavor fusions, responsibly sourced ingredients and (of course) plant-based foods are among 2019 trend predictions.
Packaging equipment must be flexible to meet diverse customer needs in an ever-evolving market.
Better-for-you snack manufacturers must clear production hurdles to chase opportunities.
From burgers to whole-muscle steaks plus dairy, seafood and chicken, no animal protein seems beyond the reach of formulation and technology.
While still enjoying traditionally seasoned comfort foods from fried chicken to breaded fish fillets, consumers are seeking bold, delightful surprises in the coatings and seasonings of their foods.
Consumers are looking for extraordinary sensory experiences, but perceptual differences present formulation challenges.
Global ingredients and cuisine, new twists on comfort foods, creative combinations of the natural and the exotic are trends that continue to gain momentum.
A recipe for success in the restaurant and broader foodservice market must include value-added creativity, healthful ingredients and a commitment to sustainability.
While consumers may be demanding it, food scientists warn of increased risks for foodborne pathogens.
The explosion of nutrition bars to meet any and every need propels personalized, on-the-go snacking.
Product development, though recently intensified, has always been part of the fabric of Lundberg Family Farms.
How Athens Foods developed its gluten-free phyllo dough after years of persistent experimentation.
Rejecting both added sugars and chemical-sound non-nutritive sweeteners, you can get sweetness from honey, coconut sugar and even sweet potato juice and date nectar.