Displaying 1–25 of 34 results for Jeanne Turner, Contributing Editor
Whether formulating or manufacturing, all things point to convenience as this year's breakfast food trend.
Food processors are reimagining sweet indulgences with novel fiber concepts.
Food formulators use stealth options for hiding nutrients and healthy ingredients in children's snacks, meals and beverages. New ingredients, methods and technologies are making this task even easier.
Heat levels may be moderating, but consumer desire for interesting new flavors is being met by spices and herbs.
The larger and more exotic the seasonings, the more snacks need starches for adhesion.
Almonds remain the most 'milked,' but other nut varieties are catching up, poised to surpass soy.
As consumers accept some fats are good, high-oleic oils – from canola, sunflower, safflower, soybean, algae and olive oil – have won an FDA health claim.
Product developers must match fruit form with function and pay attention to pH and Brix.
Research finds a severe lack of vegetables in the infant/toddler food market … unless you count French fries.
Sprouting brings nutritional enhancements to many grains, a fact being discovered by some consumers.
While not written in any rule book, trends help point out mornings start with cinnamon as high adventure (and heat) stop by for dinner.
Despite an expected record harvest, threats always seem looming for this favorite ingredient/flavor.
Texture and other functional attributes are essential for pleasing plant-based meat substitutes.
Millennials may be behind the posting of food photos but they also embrace "naturalness."