An October 2011 report from the Hudson Institute entitled “Better-For-You Foods--It’s Just Good Business” found food and beverage companies with a high percentage of sales in the better-for-you (BFY) category also do better financially.
Who is responsible for the problem? The solution? What role do food ingredients and food formulations play? Prepared Foods’ annual survey queries food product developers.
Food and beverage manufacturers find the inclusion of functional ingredients a desirable approach. However, they risk catastrophic failure, if they forget that flavor trumps all.