Frozen / Refrigerated Foods

Addressing ingredients, formulation, technology and processing concerns in the areas of frozen foods (entrees, desserts, appetizers, etc.) and fresh or precooked refrigerated foods, including technical aspects such as stability, texture, nutrient retention, shelf life and food safety, plus market trends and new technologies.


  • Post Inks $2.45B Deal to Buy Michaels Foods
    Post Holdings, Inc., has agreed to pay $2.45 billion to acquire Michael Foods from affiliates of GS Capital Partners, affiliates of Thomas H. Lee Partners and other owners. The transaction, Post’s largest to date, is expected to be complete by second quarter 2014. ...More
    April 17, 2014 Posted in News, Bakery / Cereal
  • Maximizing Marketing Strategies to Serve Hispanic Consumers
    U.S. Hispanic consumers are a powerful and growing economic force with a buying power in excess of $1 trillion, driven by a population 56 million strong that is expected to grow to 131 million people by 2050. Despite the tremendous potential of this market, less than 5% of ...More
    April 16, 2014 Posted in News, Bakery / Cereal, Sauces / Gravies / Soup
  • Vegan, Low-Carb Diet Helps Weight Loss, Lowers LDL
    Individuals who consume a low-carbohydrate vegan diet containing increased protein and fat from gluten and soy products, nuts and vegetables may improve their weight-loss efforts while at the same time lower their low-density lipoprotein (LDL) cholesterol, according to a ...More
    April 16, 2014 Posted in News
  • Chobani Brings Greek Yogurt to Panama, Singapore
    Chobani said the global expansion builds on its growth in the United States and Australia, where production has soared from 25,000 cases a week to the same number on a daily basis. ...More
    April 16, 2014 Posted in News
  • Survival Guide: Colors
    When it comes to food and beverage products, appearance matters. Because a product's visual appeal can play a significant role in its success on the market, food and beverage designers often use color additives to give bland-looking foods a colorful kick. However, a recent ...More
  • FDA Approves GNT’s Spirulina Color Petition
    GNT USA, Inc., announced the U.S. Food and Drug Administration (FDA) has approved its Color Additive Petition (CAP) 2C0297, allowing for expanded use of Spirulina extract as a natural blue coloring ingredient in food and beverage applications ...More
    April 10, 2014 Posted in News, Bakery / Cereal, Colors
  • The Resurrection of Erythritol
    Sugar alcohols have been used in the food industry for years,  so why am I seeing a resurrection of erythritol in food products—and not just candy and gum, but ice cream and cookies too? ...More
    April 8, 2014 Posted in Blog, Bakery / Cereal
  • Survival Guide: Flavors
    Flavor trends are constantly evolving as American palates seek different types of global cuisine, with consumers today gearing toward regional, authentic heat from spicy Latin, Asian, Indian and African foods. ...More
    April 8, 2014 Posted in News, Flavor, Sauces / Gravies / Soup
  • Milk May Delay Knee Arthritis in Women
    Milk consumption may delay the progression of osteoarthritis (OA) of the knee in women, according to new research published in the journal Arthritis Care & Research, which reiterates the importance of dairy in a healthy diet. ...More
    April 7, 2014 Posted in News
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