Displaying 1–25 of 439 results for Lauren R Hartman, Product Development Editor
Outsourcing some product development and R&D projects offers added flexibility, saves time and money and frees processors to work on other important tasks.
Whole grains products company Grainful won our R&D Teams of the Year poll in the small size category. The free-spirited Ithaca, N.Y.-based manufacturer with a small but passionate team specializes in flavorful, frozen grain-based meals and sides that are all gluten-free, nonGMO and ...
Allergen-friendly and free-from foods are in such high demand, the new food category is beginning to revolutionize the way people eat.
While R&D chefs assist product development teams in bringing flair to retail products, they also often create jazzy menu items for restaurants and foodservice. Here's a look at their roles.
While still cost-conscious, Pinnacle Foods' recent acquisitions and R&D activity transition the company into healthy, more natural food products.
PepsiCo reportedly is looking to build a research and development structure on its Valhalla, N.Y., global beverage research and development center campus.
Nestlé and ice cream company R&R, based in the U.K. and owned by PAI Partners, agree to set up Froneri, a global ice cream and frozen food joint venture.
In time for National Candy Month, the National Confectioners Association (NCA), Washington, has announced nine winners of its annual Most Innovative New Product Awards
On Dec. 1, the USDA proposed revisions to the Nutrition Facts panel for meat and poultry products, amending regulations published in May.
Employee-owned Litehouse, known for its Greek yogurt-based salad dressings and dips, is focusing on clean labels and fresh ingredients.
Consumers come first at 150-year-old General Mills. Thinking 'small,' partnering with outside sources and sending product developers to grocery stores help the company understand what consumers want.
Nonni's Foods, our small-company R&D Team of 2017, bakes the only nationally available line of biscotti in the U.S.
All of the senses influence what people choose to eat, so how do you stimulate them in new products?
General Mills says it will begin labeling products with GMO ingredients across the U.S.
This Indian and American R&D team draws inspiration from around the world, especially Asia.
With added sugars highlighted on the updated Nutrition Facts label panels, product developers face increased pressure to reduce them in foods and beverages. Sugar substitutes and other tricks can maintain a sweet taste and functional performance.
Innovation by the three top food companies keeps yogurt atop IRI's annual New Product Pacesetters.
Along with the usual knock-offs, novel and innovative store brand products were demonstrated at the recent Private Label Trade Show.
The gluten-free market is thriving, and products are improving in terms of taste, texture, nutrition and their ability to replicate traditional products. Is this why so many people eat gluten-free whether they need to or not?
General Mills issued a voluntary recall of certain flour products after a multi-state outbreak of E. coli O121.
ConAgra Grocery Products agrees to plead guilty to a charge that it shipped contaminated peanut butter linked to a 2006-2007 nationwide outbreak of salmonella poisoning
In efforts to reduce food loss and waste,The USDA's Food Safety and Inspection Service issued an updated food product labeling guidance through a new "Best if Used By" label.
Whether it's microwavable bowls or replacement snacking, mid-day meals are changing, but there are opportunities to provide portable, convenient, even grab-and-go items that are not only tasty but healthy.
Food developers are finding what's ancient is new again in heirloom grains like pinole, spelt, teff and quinoa. The surge in quinoa-containing food products is especially gaining momentum, but others prized for flavor and nutrition acts as hip and healthy swaps for rice and pasta.