Datamonitor regards premium foods such as shiitake mushrooms and rosemary-flavored, cold-pressed extra virgin olive oil on store shelves as proof of consumer interest in gourmet items. However, the upscale foods segment is being augmented by prepared versions of products even foodservice operators may find difficult to present.
For its Chef Creations versions of crème brulee and Hollandaise sauces, Culinary Concepts (Orlando, Fla.) enlisted the aid of Tetra Pak (Vernon Hills, Ill.) and its aseptic processing capabilities. CP Kelco (Wilmington, Del.) also would be called upon to help stabilize the product for aseptic processing for the operational strains of a restaurant kitchen.