Three of Innova Market Insights’ Top Ten Trends for 2021 have everything to do with health (including immunity, food and mood and “nutrition hacking”). Meanwhile, Innova also identifies “transparency” as another key topic resonating with today’s consumers. This focus relates to the ethical, ecological and clean label aspects of a new product.

With global consumers becoming more engaged in purchasing food products that fit into their specific lifestyle choices and address sought-after health claims, the latest findings revealed by Innova’s Global New Products Report demonstrate that almonds are a key ingredient in new introductions that are tailored to fit consumers’ specific lifestyles and health goals.

Like all This Saves Lives products, every purchase sends life-saving food aid to a child suffering from severe acute malnutrition anywhere in the world.

Voyage Foods, helmed by a dynamic team of food scientists on a mission to accurately and sustainably recreate the world's favorite foods, will be launching its first product—peanut butter (made without peanuts)—to consumers this fall, followed by chocolate without cacao and coffee without the coffee bean in 2022.

MGP Ingredients, Inc. announced that its Arise® wheat protein isolates have been certified as low FODMAP ingredients by Monash University. FODMAPs are a group of carbohydrates that are not completely digested or absorbed in the small intestine. 

The new soft pretzel products are made with all-natural, premium ingredients and are Non-GMO Project Verified, certified gluten-free, top 9 allergen-free, vegan, and kosher.

For the sixteenth consecutive year, almonds are the top nut in global new product development according to Global New Products data from Innova Market Insights, having been first recognized as the number one nut globally in 2006.

Royal DSM introduces Vertis™ CanolaPRO®, a high-quality canola protein isolate. This milestone follows more than 10 years of research and development at DSM to unlock the healthy protein from the canola seed and produce it at scale for the food industry. 

According to Mintel’s US 2022 Trending Flavors and Ingredients in Dairy report, more than half (57%) of American adults now consume dairy alternatives as part of their diet. Health consciousness, growing lactose intolerance and the preference for vegan diets have all contributed to the popularity of dairy alternatives. 

To meet the market demand for a plant-based chicken alternative, the products represent plant-based and allergen friendly pizzas and flatbreads featuring chick’n style shreds will be available in frozen aisles in stores across the US.

The soft-baked cookies are 100% free of gluten, wheat, rye, barley, and RBST. The entire line is made from all-natural, non-GMO ingredients. 

The Twin Cities-based company was born out of necessity. Liam's Co-founder and CEO, Angie Nelson, is mom to a son, Liam, who lives with a handful of food allergies. Angie quickly learned how difficult it can be to find options fit for the whole family.

Over time, the body loses the ability to produce the enzyme (lactose) that digests the carbohydrate in dairy foods, causing bloating, gas, and sometimes diarrhea. Taking a lactase enzyme (Lactaid tablets) when you drink milk or eat dairy foods, will usually prevent symptoms of lactose intolerance. A food sensitivity, on the other hand, can produce symptoms that are unrelated to food allergies or intolerances.

Responding to the growing demand for allergen-friendly options, Dr. Schär USA introduced Artisan Baker White, Artisan Baker Multigrain, and Artisan Baker 10 Grains & Seeds Breads, now available in a soy-free formulation.

Jammies fill the void of nut allergen-free crustless sandwiches and give consumers and retailers an option that is school-friendly, travel-friendly, and tastebud- friendly.

Chapter 11—Food Allergen Program—explains how to establish and implement a food allergen program that ensures protection of food from major food allergen cross-contact and that the finished food is properly labeled with respect to the major food allergens.

The new Dill Pickle Chip Dip boasts big flavor with inclusivity in mind – its formula removes the Top 9 allergens, redefining dips for a broader consuming public.

The new Chocolate Chunk Skillet Cookie was developed in collaboration with Spokin, the food allergy app connecting the food allergy and celiac community to safe food, places and each other.

The recipe is specially designed for those following low-FODMAP diets or sensitive to alliums and is low-sodium, preservative-free, Paleo-friendly, low-glycemic, and without added sugar.

These grain-free Crispbread Crackers™ represent a bold statement in the evolution of clean snacking. Free from the top 14 allergens and corn, with 20g of complete protein and zero added sugar, the artisan flavor profile aims to evolve the snacking experience.

The gift and belief in FASI’s work sheds light on the growing recognition of the critical role interdisciplinary research plays in understanding the complexities of food allergies.

North Americans love battered and breaded foods. No matter what trends come and go, many traditional comfort staples are battered and breaded. However, these foods are saddled with negative health connotations. Technology is changing those perceptions.

Newly Weds Foods said it purchased Continental Mills’ industrial food-coating business. The deal includes a Pendleton, Ore., factory and assets that manufacture starch- and flour-based coatings and batters for potato and poultry applications, as well as other protein and vegetable-type substrates.

Newly Weds Foods Inc. has selected Erlanger, Boone County, Ky. as the location for its next manufacturing plant in North America.

The artisanal baking trend of the past few years left many large baked goods companies wondering how to hurdle all the obstacles in creating mass-produced items that achieve artisan-style quality.

The food texture market is expected to reach $11,840.8 million by 2018.

The new AKFP site is a gateway for food manufacturers to source bulk-quantity ingredients.

The transaction is expected to close by the end of the year subject to regulatory approval.

The paper suggests how a food feels inside the mouth influences how one estimates caloric intake.

Eaters, the report alleges, might be influenced to consume more of a food that feels harder or rougher.

While battered and breaded products historically have carried the onus of a bad rap nutritionally, new ingredients and processing strategies are helping to create better choices.

Prepared Foods talks with Charles Hayes, CRC, CEC, founder of Food and Beverage Design Ltd.

To figure out what dietary ingredients promote helpful bacteria, several studies have looked at the effects of individual fibers and probiotics.

Industrial seasonings and coatings supplier Newly Weds Foods Inc., Chicago, has purchased Continental Seasoning Inc., a competitor in Teaneck, N.J., for an undisclosed sum

Newly Weds Foods’ goal is to make products stand out with versatile batters and tasty breadings that add culinary innovation to the mix. From crunchy goodness to light and airy crispiness, Newly Weds® Foods can help manufacturers create a new taste sensation that commands consumer attention and repeat purchases.

Advanced Foods Systems Inc. (AFS), a manufacturer of custom ingredient systems for texture and flavor, has elevated the performance of fried foods to a new crispy level.

Clasen Quality Coatings is a world-class manufacturer of confectionery coatings, chocolate and fillings. Our product line includes milk, dark, white, yogurt, peanut, colored and flavored formulations. These products are ideal for numerous applications in bakery (including bars), ice cream and frozen novelties, trail mixes and snacks, cookies and confections.

Kerry is unique in its ability to develop complete meat coating systems that carefully balance marinades, seasonings and flavors to optimize flavor delivery, minimize cost and provide excellent texture. Our teams are committed to complete customer satisfaction. We take inspiration from our culinary team, insights from our marketing team, data from our sensory team and, most importantly, collaboration with our customers to deliver consumer desired solutions.

Pre-dusts are critical components to any batter and breaded food product. They are the primary interface between the substrate and coating and these systems play a key role in optimizing coating adhesion.

Today, practically everything—from nuggets to vegetables to wings—is breaded, battered, and glazed. Such treatments can add additional color, flavor, and texture and, sometimes, even add a boost in nutrition or extended shelflife.

Clasen Quality Coatings, Inc. has changed its name to Clasen Quality Chocolate, Inc. (CQC). CQC is a privately-held company based in Madison, Wis., that supplies a wide variety of chocolate and confectionery coatings to food manufacturers and private label grocery brands across the country.  

Chicken wings are one of America’s most popular finger foods. And understandably, it’s more important than ever to create exciting new products while optimizing yield and throughput—and monitoring rising poultry prices and limited supply.

The addition of coatings to foods is more than structural. Batters and breadings are used to enhance the whole eating experience, and perhaps even add some unexpected twist.

Discover new breading and batter ingredients for food formulations.

Cargill’s line of BatterCrisp® starches are the backbone of breadings and batters that deliver the crispy, crunchy textures consumers’ desire. 

Advanced Food Systems offers a variety of specialty pre-coats, and batter systems for meat, poultry, seafood, vegetables and plant-based products.

Batter and breaded frozen food products are widely consumed both in restaurants and at home. Such products are usually accompanied with a variety of dipping sauces to add flavor and visual appeal.

Mantrose-Haeuser has expanded its range of Plant-based Certicoat® anti-sticking polishes for gummy vitamins, fruit snacks and other functional gummies. 

A coating uniquely embodies all the key traits in a finished food product—texture, appearance, flavor, and even, in most cases, aroma. With the increased demand for clean-label nutritious foods, developers are leveraging food coatings as a way to take those attributes and build healthfulness into texture in products designed to meet such requirements.

The Idan acquisition further positions Woodland as a critical, innovation-driven partner to customers across the foodservice and industrial channels, addressing the growing demand for outsourced product development.