How an ancient food processing technique is driving new product innovation and bringing a world of flavor to savory foods and drinks.

One of the world’s oldest food processing and preservation techniques is experiencing a resurgence in popularity and is playing a key role in new product innovation and flavor development: fermentation.  Read more.

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“From Sriracha to Sauerkraut: The Lost Art of Fermentation Is Back.” Prepared Foods RSS, Prepared Foods, 21 June 2021, http://www.preparedfoods.com/articles/125686-from-sriracha-to-sauerkraut-the-lost-art-of-fermentation-is-back.

Alongside the growth of whole ingredient protein, the various parts that make up the molecule are not being ignored

The protein trend has promised to continue at a steady pace, with interest in, and consumption of, plant proteins increasing at record levels. This is due in large part to the rapid expansion in consumer demand for meat, dairy, and seafood analogs. But alongside the growth in protein as a whole ingredient, the various parts that make up a protein molecule are not being ignored. Read more.

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David Feder, RDN, and MS Jennifer Seyler. “Hydrolyzed Proteins, Amino Acids, Enzymes, Peptides, and Nucleotides Each Play a Role in Improving Health.” Prepared Foods RSS, Prepared Foods, 13 July 2021, http://www.preparedfoods.com/articles/125772-hydrolyzed-proteins-amino-acids-enzymes-peptides-and-nucleotides-each-play-a-role-in-improving-health.

When the texture of a product is finalized developers can begin to fine-tune flavor

According to the International Taste Institute, taste drives 88% of F&B consumer purchase intent, making it the most important attribute for food and beverage products’ success and overshadowing other considerations like price, health and convenience. Yet taste, as the palate perceives it, is not merely a combination of aroma and flavor. Read more.

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Light, Joseph. “New Approaches to Crafting Foods & Beverages with Appealing Texture.” Prepared Foods RSS, Prepared Foods, 9 July 2021, http://www.preparedfoods.com/articles/125758-new-approaches-to-crafting-foods-beverages-with-appealing-texture.