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Prepared Foods March 1, 2005 Christy Brinnehl |
On a "Roll" Quite a few common trends reigned in the baked good category in 2004. Health and wellness, convenience, positioning toward children, and the ongoing emergence of premium flavoring and indulgent choices were at the top of the list.  |
Prepared Foods March 7, 2007 David Lockwood |
New Products Annual -- Baked Goods Trans fat and whole grains were the focus in 2006.  |
Prepared Foods March 14, 2006 William A. Roberts, Jr. |
Wholly Cereal! New dietary guidelines boost cereal introductions... Hershey leaps into snack and energy bar segment... U.K. introductions show the U.S. functional bar sector has room to grow... etc.  |
Prepared Foods March 1, 2005 Christy Brinnehl |
Raising the "Bar" Ready-to-eat cereal trends: Multiple health claims... On-the-go convenience packaging... Real fruit bits... More product intros targeting children... Category crossovers... Functionality goes global... etc.  |
Prepared Foods March 15, 2006 William A. Roberts, Jr. |
The Joy of Snacks Low-sodium offerings begin to trickle onto store shelves... Companies launching smaller-sized, often reformulated versions of long-time favorites... Kraft adds more pistachios, less sodium to Planters NUT-trition Heart Healthy Nut Mix... etc.  |
Food Processing February 2012 Diane Toops |
Bakery Trends Show Balance Between Delight and Lite Convenience, premium products, wellness, nostalgia/comfort and global flavors are driving trends in the U.S. bakery industry.  |
Food Processing June 2007 |
Healthy Baking Here's what baked-goods processors are doing to hold onto their slice of the consumer pie.  |
Food Processing February 2009 |
New Directions in Healthy Baking Any way you bake it, filling consumer demand for healthy baked goods takes the cake.  |
Prepared Foods March 7, 2007 Anju Holay |
New Products Annual -- Cereals & Health Bars While breakfast is "in," cereal bars are a popular alternative.  |
Food Processing June 2006 Dave Fusaro |
Editor's Plate: Healthier products abound at this year's FMI show The Food Marketing Institute show proved that food processors are trying their best to formulate with the Dietary Guidelines in mind.  |
Food Processing November 2005 |
2005 Innovation Awards: Works of art Our editors, readers and advisors pick the masterpieces of 2005 (and a couple of potboilers) with an eye toward healthier eating.  |
Food Processing April 2006 Kitty Broihier |
Small Indulgences Manufacturers are always seeking - and finding - ways to satisfy consumer demand for indulgent snacks, while also catering to the increased interest in healthful items.  |
Food Processing November 2011 |
Food Processing Editors Pick Their Favorite New Food and Beverage Products of 2011 Our favorite products of the year tend to please, calories be damned!  |
Prepared Foods March 1, 2005 William A. Roberts, Jr. |
Snacking and the Sweets Good news for chocolate, chocoholics... Candies and snacks join low-carb craze... Microwave popcorn gets approval for olestra... The "biggest candy breakthrough of the year"...  |
Prepared Foods June 2, 2006 |
A Meeting of Demands Consumer interest in nutrition and weight-management items should be of no shock, considering the levels of obesity and overweight in the country.  |
Food Processing August 2010 Mark Anthony |
Building Healthier Desserts Processors have been trying for nearly a generation to bridge the gulf between the reality of dessert and the concept of health.  |
Food Processing March 2007 |
Rollout: March's best new products Chocolate cereal from Quaker Oats... Mediterranean blend of I Can't Believe It's Not Butter... A smoother 100 percent wheat bread from Sara Lee... Dark chocolate Altoids mints... Gourmet Pringles crisps... Zero trans fat shortening from Crisco...  |
Prepared Foods January 1, 2006 Laura Gottschalk |
"Whey" Into Baked Goods Traditionally strong in the dairy category, whey ingredients can also give whole-grain bakery products a boost in flavor, texture and freshness.  |
Prepared Foods May 1, 2005 |
Hitting the Shelves PepsiCo releases Aquafina Flavored Water... General Mills introduces Pop-Secret 1-Step Premium Popcorn... Kraft Foods North America merges Handi-Snacks and Oreo brands to create new Snack Packs... Whole Foods Market introduces organic Whole Treat Lemon Raspberry Tarts... etc.  |
Food Processing November 2008 Mark Anthony |
The Evolving Whole Grain As grain processing and consumer tastes progress, processors answer with new products.  |
Food Processing November 2007 Diane Toops et al. |
Our favorite products of 2007 After 11 months of shopping, we reveal the 10 new products we buy ourselves and why we love them.  |
Prepared Foods June 5, 2007 |
Hitting the Shelves -- June 2007 Pure cane sugar as an HFCS alternative... organic Oreo cookies... Fiber crackers with flair... Frozen organic baby meals... More frozen meals for discerning adult palates...  |
| Food Processing |
Best new products of January 2008 Mainstream Maxwell House goes upscale... Pasta fortifies with fiber, calcium... Snapple juices up with superfruits... Steak-umm adds burgers to lineup... Cereal with chocolate and fruit... Chi-Chi's salsa to go... etc.  |
Prepared Foods October 1, 2005 |
Hitting The Shelves Hershey enters health/snack bar sector... Quaker Foods & Beverages introduces Weight Control Instant Oatmeal... Kraft's Nabisco Oreo Chocolate Candy Bar expands into chocolate confectionery category... D&B Specialty Foods debuts self-heating meals... etc.  |
Food Processing November 2010 Toops & Fusaro |
Food Processing Picks: Our Favorite Food and Beverage Products of 2010 Armed with taste buds and grocery carts, our editors report on their favorite new food and beverage products introduced in the last year.  |
Food Processing April 2010 Mark Anthony |
Food Processors Working to Produce Healthier Baked Goods Bakers are answering consumer demands for healthier breads and snacks with ancient grains and old-fashioned fiber.  |
Prepared Foods September 1, 2006 |
Hitting the Shelves -- September 2006 Hershey's Reese's Sweet & Salty Granola Bars contain a new taste creation that has a sweet and salty appeal all in one.... Hot Pure Energy drink claims highest, yet safest, stimulant levels... Balance Bar now with 100 calories... etc.  |
Food Processing October 2012 Jeanne Turner |
Food Manufacturers Slipping Health into Children's Foods 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.  |
Prepared Foods May 1, 2006 Lauren Swann |
Whole Truths from a Grainy Trend The Food and Drug Administration issued a draft guidance document for comment in February 2006 to assist manufacturers with what the FDA considers appropriate food label statements regarding whole-grain content.  |
Food Processing October 2008 Mark Anthony |
Ingredients for Healthy Indulgence The smart strategy for processors intent on tapping the healthy indulgence market is to focus on the ingredients consumers equate with indulgence, yet deliver healthy profiles to the foods and beverages they enhance.  |
Food Processing September 2007 Ashman & Beckley |
Product Spotlight: A decadent rice cake Quaker takes the health halo of rice cakes, adds other grains, then drizzles it with chocolate to create Mini Delights.  |
Food Processing February 2010 Dave Fusaro |
Trans Fats, Glutens Still Vex Bakers Second-generation trans fats replacements have improved functionality, and second-generation food products have improved taste.  |
Food Processing February 2013 Stuart L. Cantor |
Bakery Product Trends Emphasize Healthier Eating The variety of baked goods ranges from low-fat rolls, artisan breads and fiber-enriched cookies to decadent designer cakes and pastries.  |
Prepared Foods July 1, 2005 Marcia A. Wade |
Why the Cookie Crumbles A cookie without inclusions -- nuts, candies, syrupy swirls, or even dietary fiber -- is no cookie at all. Formulation considerations that keep the matrix intact are key to keeping the cookie crunchy and the angel food cake airy.  |
Prepared Foods May 6, 2007 Kristin Rose |
Kids' Snack Attack Snack food manufacturers are taking some responsibility in marketing to children  |
Food Processing July 2005 Ashman & Beckley |
Product Spotlight: Biscuits for two General Mills/Pillsbury tries to leverage the success of its refrigerated cookie dough products with Perfect Portions Buttermilk Biscuits -- and comes up just short.  |
Food Processing January 2006 Diane Toops |
Rollout: January's Most Interesting New Products New products this month include: Birds Eye Steam & Serve side dishes, Kraft's healthier mac & cheese, frozen premium fruit from Dole, Crystal Light for bottled water, Mega M&M's and Pepperidge Farm Chocolate Dipped cookies.  |
Nutrition Action Healthletter November 1999 Ingrid VanTuinen |
The Best and Worst Breakfasts We examined popular breakfast items from fast-food chains, sit-down restaurants, and supermarkets. The results should sound a wake-up call...  |
Food Processing February 2008 Mark Anthony |
Going Gluten Free Even though fewer than 1 percent of the U.S. population have been medically restricted from ingesting gluten, the category has taken off enormously.  |
Nutra Solutions March 5, 2005 Archibald & Wade |
The Definitive Dietary Fiber Dietary fiber interest increases across the board... Whole grains struggle for popularity... Low-glycemic claims assisted by fiber use... etc.  |
Food Processing November 2008 Diane Toops et al. |
Favorite New Food Products of 2008 Our annual unscientific picks for the best new products of the past year. This year, we see two themes emerge.  |
Food Processing May 2006 Diane Toops |
The Pacesetters: Top-selling new products IRI's list of the top-selling products of 2005 deliver lessons (good and bad) in taste, nutrition, convenience and performance.  |
Prepared Foods February 4, 2006 Pamela Daniels |
The New Snack Pack Manufacturers are responding a demand for healthful snack choices with revamped versions of familiar items and stronger promotions behind healthful options.  |
Food Processing February 2011 Mark Anthony |
Baking for the Future Less gluten, more whole grains and fiber and cleaner statements are coming out of the oven.  |
Food Processing March 2013 Stuart Cantor |
Snack Trends 2013: Health and Indulgence Square Off The endless variety of savory, salty, cheesy and sweet flavors coating snack foods yields a texture and taste combination to suit just about any consumer's discriminating palate.  |
Prepared Foods January 1, 2006 |
Hitting The Shelves PepsiCo introduces combo carbonated soda, energy drink... Cinnabon coffee drinks pour into market... New ketchup container caters to young artists... Sugar- and trans fat-free Oreos... Pink M&M's to support fight against breast cancer... etc.  |
Food Processing November 2005 Diane Toops |
Rollout: November's most interesting new products Ketchup kids can draw with... Baked pork rinds... Whole-grain Goldfish... Crispier home-made fries... Another Special K... Monterey Gourmet in the frozen category...  |
Food Processing Lauren Swann |
Food and Beverage Market for Kids Growing Like a Weed By 2007, sales of kids' foods and beverages could reach as high as $38 billion or more.  |
Food Processing March 2005 Diane Toops |
Rollout: March comes in like a . . . tiger? Interesting new food products: High-fiber kids' cereal... Fortified whole-grain breads... Create-your-own-flavor gum... Super fast side dishes from Country Crock... Pillsbury dishes out ice cream... Personalized M&Ms available on-line...  |
AskMen.com Adrienne Turner |
7 Desserts You Shouldn't be Eating The worst desserts you can eat if you're trying to lose your gut -- and some healthier alternatives.  |