Protein-enhanced sports drinks; authentic, natural Asian foods; ready-to-drink hot tea flavors; saving tooth enamel from soft drink damage; and consumer opinions about breakfast.
Fruit drinks with an energy kick; pre-made soy sushi wraps; convenient liquid iced tea concentrate; mints with added benefits; and pomegranate flavors going strong.
Odorless rosemary extract protects edible and frying oils from rancidity; freeze-dried, powdered fruits of the future; promising research on soy and breast cancer prevention; an ice cream dream of a stabilizer; reasons to include raisins; and more.
Phosphate and yeast leavening agents are key ingredients in baked goods. Factors that determine the best ingredient for an application include product type, processing conditions and end user.
Many think of Mediterranean food as simply bread, olive oil and wine. However, the use of varying spices, vegetables,fruits and nuts allows dishes to achieve their distinctive regional trademarks.
Annual sales of functional foods and beverages surpassed the $15 billion mark between 2001 and 2006, with strong showings from a variety of beverages and continued strength in several food segments. Despite this growth, there remains much potential, particularly if manufacturers can capitalize on consumer education programs to reach a new customer base.
Fats and oil suppliers are striving to present nutritional fats that provide the functionality and benefits required by formulators. Formulation alternatives to the use of trans fats continue to be a challenge. The greatest issue is achieving structure without the solids provided by saturated or trans fats.
How does the film Ratatouille relate to this year's crop of nominations for the Spirit of Innovation Awards? In a nutshell, the products help fulfill the promise "Anyone can cook."
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