Soy’s reputation as an all-purpose, healthful ingredient was tarnished slightly by the same media that elevated it to panacea status. But, the dust has settled. For those recognizing soy contributes greatly to health via multiple components, it still is the go-to wellness ingredient.
The culinary landscape continues to shift as consumers seek ever-higher taste territory. Not satisfied with flavors and aromas that inspired them yesterday, they want something new.
Formulating with stabilizers, whether using the various available starches or fibers, means choosing the right ingredient for the right product. Presenters at Prepared Foods’ R&D Seminars guided attendees through the science behind stabilizers.
Chefs are taking an up-close look at flavorful, authentic meats, cheeses, vegetables and seasonings used in new Mediterranean-inspired restaurant dishes, such as frittatas and tapas, to entice consumers.
It’s about time I got a word in edgewise. When Claudia O’Donnell introduced me in her farewell editorial (January), I didn’t think it would be another three issues before I could elbow my way onto this page. But, now that Chief Editor Bob Garrison and Trendmeister Extraordinaire Billy Roberts had their 15 minutes, it looks like I’m up to bat.
Consumers are snacking more than ever. They also are increasingly “switching up” the kinds of items they reach for between meals, with both healthy and not-so-healthy snacks in demand.
Although new product introductions in confections and snacks generally wait until the Sweets & Snacks Expo in May, this year has already seen several high-profile launches and announcements. Just Born Inc. is taking a heated approach to sweets with an even hotter version of its Hot Tamales.
An ancient healing tea is one of the latest beverage launches in the U.S. marketplace. Numi Organic Tea is adding a line of Pu-erh teas with such flavors as coconut, cardamom, basil mint, jasmine and ginger.
Presenting at the 2012 National Association of Convenience Stores (NACS) Leadership Forum, the NACS vice president of research Dae Kim delved into the importance snack sales play to this retail market. Kim noted the per-store sales of snacks (candy, salty, sweet and alternative snacks) stood at roughly $2,500 in 1975 but were a stalwart $13,500 in 2010. And, “while snacks draw about 10% of c-store trips, snackers dominate impulse sales (accounting for about 35%).”
Flavor Mill’s Baked Potato Chips are available in Cheddar & Sour Cream and Original varieties, but the true selling point will be their kosher certification and lack of gluten. Each 9oz package contains 3g of fat, no cholesterol or trans fat, and only 0.5g of saturated fat.
True North snacks launched amid quite a degree of fanfare several years ago, but the brand languished and eventually found a new owner: DeMet’s Candy Co. Today, the brand still promises “a guilt-free snack with no cholesterol, no artificial colors, no preservatives and no trans fats.” Recent months have seen a spate of new product introductions bearing the True North moniker.
TIC Gums offers its FASTir Xanthan EC product line. FASTir Xanthan EC is a high-quality alternative when other sources of Xanthan are priced high, in short supply—or both.
Sargento Food Ingredients’ new Portionables soup base pellets provide an innovative way to deliver soup. Processors can easily blend Portionables soup pellets with other IQF ingredients, like pasta, protein or vegetables, into a speed-scratch soup meal kit.
Kikkoman Sales USA offers two new products to naturally enhance flavor and reduce sodium. Available in liquid and powdered forms, new Kikkoman NFE (Natural Flavor Enhancer) lets developers reduce sodium by 30-50% and maintain a clean label.
Naturex has expanded its NAT color natural color additives line with VegeBrite, a new palette of vibrant shades. Officials say this groundbreaking new sub-line complements Naturex’s natural color additives, now named E-Colors.
DuPont Nutrition & Health’s new patent-pending GUARDIAN CHELOX L is a blend of natural plant extracts with antioxidant properties. It combines strong metal chelation with free-radical scavenging to create an effective, non-allergenic natural solution to preserve the freshness of food emulsions, according to the company.
