{"id":316,"date":"2014-01-10T08:00:43","date_gmt":"2014-01-10T14:00:43","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=316"},"modified":"2021-04-01T15:27:10","modified_gmt":"2021-04-01T21:27:10","slug":"2013s-top-10-food-trends-pt-1","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/316\/2013s-top-10-food-trends-pt-1\/","title":{"rendered":"2013’s Top 10 Food Trends & Innovations, Pt 1"},"content":{"rendered":"
\"The<\/a>
The cronut is a croissant-donut hybrid invented by chef Dominique Ansel.<\/figcaption><\/figure>\n

What were the most interesting food trends in 2013? I’ve narrowed it down to 10 trends and innovations that took the world by storm over the last year. Check out the first five here, and stay tuned next week for part two!<\/p>\n

(Click EU next to the search terms below for results in Innovadex for Europe.)<\/em><\/p>\n

1. Spicy Everything!<\/h2>\n

Spicy Sriracha, or rooster sauce, has such a following in the US that a short documentary<\/a> covering the sauce is available online. In addition, a vodka<\/a> and various potato chips, lollipops and candy canes are being flavored with it, a cookbook has been dedicated to it and it is a featured ingredient in dishes at many restaurants.<\/p>\n

Right now, there are governmental issues regarding the original manufacturer of rooster sauce and supply is unclear, but the impact on food and flavor this year has definitely earned it a place on this list. While sriracha has not gained the same popularity in the EU as it has in the US, hot and spicy has definitely been a trend in Europe, as well.<\/p>\n

There were over 1800 spicy<\/a> (EU<\/a>) food and beverage launches in the past year, according to Mintel\u2019s Global New Products Database! Spicy is showing up in everything from spicy ketchup in Poland, spicy creole sauce in the UK, and habanero chili spiced German beer, to Indian curry<\/a> (EU<\/a>) flavored cheese in Germany and spicy hot licorice candy in Poland. Consumer palates are diversifying and heading to the spicy hot arena.<\/p>\n

2. Pumpkin Spice Across the Board<\/h2>\n

Along the same lines as sriracha, pumpkin<\/a> (EU<\/a>) spice is showing up in practically everything in the US. And not only is it being added to pudding, bagels, flavored milk, whiskey and potato chips, pumpkin spice has crossed over to lend its aroma to air fresheners and shampoo. It isn\u2019t just a coffee flavor anymore! Nearly every product with this flavor is a limited time offering, which drives the market frenzy behind the sale of these products.<\/p>\n

In the EU, pumpkin spice lattes have been available in Starbucks shops for the last couple years, but in the grocery stores, pumpkin is showing up in unexpected places as well. Aside from a standard pumpkin soup, there have also been launches in the past year featuring pumpkin in Swiss chocolates and ravioli filling in Austria, and as a component in toddler meals.<\/p>\n

3. Smaller Players Are the Bigger Innovators<\/h2>\n

The Cronut, created by Dominique Ansel, actually made the Time Magazine list of The 25 Best Inventions of the Year 2013<\/a><\/em>. Another example of the small innovator bringing a big new idea is the Ramen Burger<\/a>. Rethinking current concepts, adding a twist on product innovation, combining this with a handful of social media channels and limiting the supply can create a flurry of product sales.<\/p>\n

4. The Rise of the Pretzel\u2026 Bun!<\/h2>\n

Taking a cue from Europe, pretzel<\/a> (EU<\/a>) buns began showing up everywhere in foodservice in the US. Wendy\u2019s, Red Robin, Ruby Tuesday and Sonic restaurant chains spotlighted the pretzel bun for either burger or hot dog offerings this summer and fall. There is even an online shipper of buns, called Pretzilla<\/a> (from Miller Baking Company), for those who really want a pretzel bun at home. The majority of the restaurant menu options on a pretzel bun included bacon, as well.<\/p>\n

5. Labeling Awareness \u2013 Consumers Are Watching!<\/h2>\n

Today’s consumers in the US and Europe are now finely aware of food labeling issues, as well as matters like country of origin labeling, GMO\u2019s, allergen labeling and cross contamination. GMO legislation in the US has not yet become reality due to multiple state ballots being struck down, but the one effect of the initiative has been to make consumers aware of the issue. Labeling of products as GMO-free<\/a> (EU<\/a>) may lend a premium halo to items that consumers may use as a decision making point when purchasing products. At the beginning of 2014, General Mills announced that Cheerios would become GMO free, so this trend will definitely carry forward into the new year.<\/p>\n

Country of Origin Labeling was recently put in place on muscle cuts of meats in the US. And in December, the EU announced it would introduce origin labeling for pork, poultry, sheep and goat, with the ruling taking effect April 1, 2015. As the labeling rules change, consumers become more aware of the sources of their foods.<\/p>\n

The trans fat ruling from the FDA will yield major changes to many products in the US. Trans fat has been labeled on products since 2006, and Americans have reduced their trans fat consumption as a result. The removal of partially hydrogenated oils will be seen heavily in baked goods and fried foods, particularly in the food service arena, where consumers may not be aware of them.<\/p>\n

Want to add your own? Let us know your top picks for 2013 in the comments below.<\/p>\n","protected":false},"excerpt":{"rendered":"

What were the most interesting food trends in 2013? I’ve narrowed it down to 10 trends and innovations that took the world by storm over the last year. Check out the first five here, and stay tuned next week for … Continued<\/a><\/p>\n","protected":false},"author":4,"featured_media":317,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[2],"tags":[],"ppma_author":[1254],"class_list":{"0":"post-316","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-beverage-nutrition","8":"entry"},"yoast_head":"\n2013's Top 10 Food Trends & Innovations, Pt 1 - Prospector Knowledge Center<\/title>\n<meta name=\"description\" content=\"Food industry expert Jill Frank shares her top picks for 2013 food trends and innovations. Part 1 covers cronuts, sriracha, pumpkin and more.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ulprospector.ul.com\/316\/2013s-top-10-food-trends-pt-1\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"2013's Top 10 Food Trends & Innovations, Pt 1 - Prospector Knowledge Center\" \/>\n<meta property=\"og:description\" content=\"Food industry expert Jill Frank shares her top picks for 2013 food trends and innovations. Part 1 covers cronuts, sriracha, pumpkin and more.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ulprospector.ul.com\/316\/2013s-top-10-food-trends-pt-1\/\" \/>\n<meta property=\"og:site_name\" content=\"Prospector Knowledge Center\" \/>\n<meta property=\"article:published_time\" content=\"2014-01-10T14:00:43+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-04-01T21:27:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2014\/01\/Cronut.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"496\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jill Frank\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jill Frank\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/316\\\/2013s-top-10-food-trends-pt-1\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/316\\\/2013s-top-10-food-trends-pt-1\\\/\"},\"author\":{\"name\":\"Jill Frank\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/#\\\/schema\\\/person\\\/09967ef4992af8cbbfc9a5be2d3fffa0\"},\"headline\":\"2013’s Top 10 Food Trends & Innovations, Pt 1\",\"datePublished\":\"2014-01-10T14:00:43+00:00\",\"dateModified\":\"2021-04-01T21:27:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/316\\\/2013s-top-10-food-trends-pt-1\\\/\"},\"wordCount\":831,\"image\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/316\\\/2013s-top-10-food-trends-pt-1\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2014\\\/01\\\/Cronut.jpg\",\"articleSection\":[\"Food, Beverage & Nutrition\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/316\\\/2013s-top-10-food-trends-pt-1\\\/\",\"url\":\"https:\\\/\\\/ulprospector.ul.com\\\/316\\\/2013s-top-10-food-trends-pt-1\\\/\",\"name\":\"2013's Top 10 Food Trends & Innovations, Pt 1 - Prospector Knowledge Center\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/316\\\/2013s-top-10-food-trends-pt-1\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/316\\\/2013s-top-10-food-trends-pt-1\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2014\\\/01\\\/Cronut.jpg\",\"datePublished\":\"2014-01-10T14:00:43+00:00\",\"dateModified\":\"2021-04-01T21:27:10+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/#\\\/schema\\\/person\\\/09967ef4992af8cbbfc9a5be2d3fffa0\"},\"description\":\"Food industry expert Jill Frank shares her top picks for 2013 food trends and innovations. Part 1 covers cronuts, sriracha, pumpkin and more.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/316\\\/2013s-top-10-food-trends-pt-1\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/ulprospector.ul.com\\\/316\\\/2013s-top-10-food-trends-pt-1\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/316\\\/2013s-top-10-food-trends-pt-1\\\/#primaryimage\",\"url\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2014\\\/01\\\/Cronut.jpg\",\"contentUrl\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2014\\\/01\\\/Cronut.jpg\",\"width\":800,\"height\":496,\"caption\":\"The cronut is a croissant-donut hybrid invented by chef Dominique Ansel.\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/316\\\/2013s-top-10-food-trends-pt-1\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/ulprospector.ul.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"2013’s Top 10 Food Trends & Innovations, Pt 1\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/#website\",\"url\":\"https:\\\/\\\/ulprospector.ul.com\\\/\",\"name\":\"Prospector Knowledge Center\",\"description\":\"Welcome to the blog for UL Prospector, the most comprehensive raw material search engine for product developers.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/ulprospector.ul.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/#\\\/schema\\\/person\\\/09967ef4992af8cbbfc9a5be2d3fffa0\",\"name\":\"Jill Frank\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2013\\\/09\\\/Jill-Frank1.jpg4aeedf61fc0629bfdd596113c2df2aed\",\"url\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2013\\\/09\\\/Jill-Frank1.jpg\",\"contentUrl\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2013\\\/09\\\/Jill-Frank1.jpg\",\"caption\":\"Jill Frank\"},\"description\":\"Jill Frank has been a food industry expert for Prospector\u00a0since January of 2013. Jill serves as a consultant to all departments and monitors food industry trends and regulatory changes around the world. Her articles on these topics provide timely and relevant information for Prospector's\u00a0food industry members. In addition, Jill has played an integral role in optimizing and reorganizing the categorization of food ingredients within the Prospector\u00a0search engine. Her efforts help to provide an enhanced user experience that is customized to meet the needs of R&D professionals in the food, beverage and nutrition industry. Prior to joining Prospector, Jill was a Bakery Applications Specialist for Dupont Nutrition & Health, formerly Danisco USA, where she worked with the company\u2019s sales team and with the global development team to analyze and develop new products, custom solutions and sales literature. She has worked as a consultant for nutrition products, and has acted as a Manager and Director of Research and Development at companies in the bakery and nutrition fields. Jill held multiple titles with Gerber Products Company from 1995 \u2013 2004. During her tenure, she managed and developed formulas relating to bakery, cereal and dry blended products. Jill worked to create, improve and reformulate products, mindful of ingredient origins, nutritional value and consumer acceptability. Jill holds a B.S. in Bakery Science and Management from Kansas State University. She is a Certified Food Scientist, and is the President\u00a0of her local chapter of the Institute of Food Technologists. Jill is also an accomplished seamstress, textile designer and costume maker. She lives in Spring Hill, Kansas with her husband and daughter.\",\"sameAs\":[\"https:\\\/\\\/ulprospector.ul.com\"],\"url\":\"https:\\\/\\\/ulprospector.ul.com\\\/author\\\/jill-frank\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"2013's Top 10 Food Trends & Innovations, Pt 1 - Prospector Knowledge Center","description":"Food industry expert Jill Frank shares her top picks for 2013 food trends and innovations. Part 1 covers cronuts, sriracha, pumpkin and more.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/ulprospector.ul.com\/316\/2013s-top-10-food-trends-pt-1\/","og_locale":"en_US","og_type":"article","og_title":"2013's Top 10 Food Trends & Innovations, Pt 1 - Prospector Knowledge Center","og_description":"Food industry expert Jill Frank shares her top picks for 2013 food trends and innovations. Part 1 covers cronuts, sriracha, pumpkin and more.","og_url":"https:\/\/ulprospector.ul.com\/316\/2013s-top-10-food-trends-pt-1\/","og_site_name":"Prospector Knowledge Center","article_published_time":"2014-01-10T14:00:43+00:00","article_modified_time":"2021-04-01T21:27:10+00:00","og_image":[{"width":800,"height":496,"url":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2014\/01\/Cronut.jpg","type":"image\/jpeg"}],"author":"Jill Frank","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Jill Frank","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/ulprospector.ul.com\/316\/2013s-top-10-food-trends-pt-1\/#article","isPartOf":{"@id":"https:\/\/ulprospector.ul.com\/316\/2013s-top-10-food-trends-pt-1\/"},"author":{"name":"Jill Frank","@id":"https:\/\/ulprospector.ul.com\/#\/schema\/person\/09967ef4992af8cbbfc9a5be2d3fffa0"},"headline":"2013’s Top 10 Food Trends & Innovations, Pt 1","datePublished":"2014-01-10T14:00:43+00:00","dateModified":"2021-04-01T21:27:10+00:00","mainEntityOfPage":{"@id":"https:\/\/ulprospector.ul.com\/316\/2013s-top-10-food-trends-pt-1\/"},"wordCount":831,"image":{"@id":"https:\/\/ulprospector.ul.com\/316\/2013s-top-10-food-trends-pt-1\/#primaryimage"},"thumbnailUrl":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2014\/01\/Cronut.jpg","articleSection":["Food, Beverage & Nutrition"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/ulprospector.ul.com\/316\/2013s-top-10-food-trends-pt-1\/","url":"https:\/\/ulprospector.ul.com\/316\/2013s-top-10-food-trends-pt-1\/","name":"2013's Top 10 Food Trends & Innovations, Pt 1 - Prospector Knowledge Center","isPartOf":{"@id":"https:\/\/ulprospector.ul.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/ulprospector.ul.com\/316\/2013s-top-10-food-trends-pt-1\/#primaryimage"},"image":{"@id":"https:\/\/ulprospector.ul.com\/316\/2013s-top-10-food-trends-pt-1\/#primaryimage"},"thumbnailUrl":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2014\/01\/Cronut.jpg","datePublished":"2014-01-10T14:00:43+00:00","dateModified":"2021-04-01T21:27:10+00:00","author":{"@id":"https:\/\/ulprospector.ul.com\/#\/schema\/person\/09967ef4992af8cbbfc9a5be2d3fffa0"},"description":"Food industry expert Jill Frank shares her top picks for 2013 food trends and innovations. Part 1 covers cronuts, sriracha, pumpkin and more.","breadcrumb":{"@id":"https:\/\/ulprospector.ul.com\/316\/2013s-top-10-food-trends-pt-1\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/ulprospector.ul.com\/316\/2013s-top-10-food-trends-pt-1\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/ulprospector.ul.com\/316\/2013s-top-10-food-trends-pt-1\/#primaryimage","url":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2014\/01\/Cronut.jpg","contentUrl":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2014\/01\/Cronut.jpg","width":800,"height":496,"caption":"The cronut is a croissant-donut hybrid invented by chef Dominique Ansel."},{"@type":"BreadcrumbList","@id":"https:\/\/ulprospector.ul.com\/316\/2013s-top-10-food-trends-pt-1\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/ulprospector.ul.com\/"},{"@type":"ListItem","position":2,"name":"2013’s Top 10 Food Trends & Innovations, Pt 1"}]},{"@type":"WebSite","@id":"https:\/\/ulprospector.ul.com\/#website","url":"https:\/\/ulprospector.ul.com\/","name":"Prospector Knowledge Center","description":"Welcome to the blog for UL Prospector, the most comprehensive raw material search engine for product developers.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/ulprospector.ul.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/ulprospector.ul.com\/#\/schema\/person\/09967ef4992af8cbbfc9a5be2d3fffa0","name":"Jill Frank","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2013\/09\/Jill-Frank1.jpg4aeedf61fc0629bfdd596113c2df2aed","url":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2013\/09\/Jill-Frank1.jpg","contentUrl":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2013\/09\/Jill-Frank1.jpg","caption":"Jill Frank"},"description":"Jill Frank has been a food industry expert for Prospector\u00a0since January of 2013. Jill serves as a consultant to all departments and monitors food industry trends and regulatory changes around the world. Her articles on these topics provide timely and relevant information for Prospector's\u00a0food industry members. In addition, Jill has played an integral role in optimizing and reorganizing the categorization of food ingredients within the Prospector\u00a0search engine. Her efforts help to provide an enhanced user experience that is customized to meet the needs of R&D professionals in the food, beverage and nutrition industry. Prior to joining Prospector, Jill was a Bakery Applications Specialist for Dupont Nutrition & Health, formerly Danisco USA, where she worked with the company\u2019s sales team and with the global development team to analyze and develop new products, custom solutions and sales literature. She has worked as a consultant for nutrition products, and has acted as a Manager and Director of Research and Development at companies in the bakery and nutrition fields. Jill held multiple titles with Gerber Products Company from 1995 \u2013 2004. During her tenure, she managed and developed formulas relating to bakery, cereal and dry blended products. Jill worked to create, improve and reformulate products, mindful of ingredient origins, nutritional value and consumer acceptability. Jill holds a B.S. in Bakery Science and Management from Kansas State University. She is a Certified Food Scientist, and is the President\u00a0of her local chapter of the Institute of Food Technologists. Jill is also an accomplished seamstress, textile designer and costume maker. She lives in Spring Hill, Kansas with her husband and daughter.","sameAs":["https:\/\/ulprospector.ul.com"],"url":"https:\/\/ulprospector.ul.com\/author\/jill-frank\/"}]}},"authors":[{"term_id":1254,"user_id":4,"is_guest":0,"slug":"jill-frank","display_name":"Jill Frank","avatar_url":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2013\/09\/Jill-Frank1.jpg","0":null,"1":"","2":"","3":"","4":"","5":"","6":"","7":"","8":""}],"_links":{"self":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/posts\/316","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/comments?post=316"}],"version-history":[{"count":0,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/posts\/316\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/media\/317"}],"wp:attachment":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/media?parent=316"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/categories?post=316"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/tags?post=316"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/ppma_author?post=316"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}