Articles Tagged with ''food texture''

Whether it’s crunchy or chewy, consumers are more tuned in than ever to textural variation in foods.

Prepared Foods talks with Chef Rob Corliss, owner of All Things Epicurean (ATE), a culinary consulting company in Nixa, Mo.

Frozen foods have the advantage of increased shelflife and retention of flavor, plus today’s technology and ingredient solutions mean these products can also retain those freshly prepared characteristics that comfort food connoisseurs crave.

The acceleration of successful launches of healthy products is driving a demand for healthier fats and oils. Specialty oils and fats are an important beneficiary of this growing trend.

Processors are turning to a number of newly available and adaptable fruit choices. While standards such as apples, blueberries, pears, and mangoes are more popular than ever, the choices within these fruit types are expanding.

Today’s product developers are taking advantage of hundreds of available grain types and formats, from millet, quinoa, teff, and other grasses, seeds, to multiple rice varieties to wheat in forms such as couscous and freekeh.