A record number of attendees were on hand to
explore more than 3,000 exhibits at Natural Products Expo West 2007. In the
process, they saw the natural/organic industry’s latest products attempt to
capitalize on trends growing in popularity among consumers.
R&D staffs face challenges beyond ingredient functionality. Topics such as R&D tax credits, processing parameters for slow churned ice cream, labeling software and food safety proved popular at Prepared Foods’ 2006 R&D Seminar.
Known as the most important meal of the day, the breakfast category continues to expand. Attendees of Prepared Foods’ 2006 R&D seminar learned that consumers are lured to breakfast foods by inclusions like almonds, soy and dairy products, whole grains and more.
Mini treats and desserts hit
restaurant menus in a big way; macaroni and cheese is made anew with
fresh pairings and flavors; beets’ versatility lends itself to many
menu items; the milkshake is re-invented.
Slow-melting ice cream treats; restaurant quality sandwich melts from the microwave; fresh and fruity beers; food industry giants pledge to oust trans fat; IRI’s list of New Product Pacesetters.
Pure cane sugar as an HFCS alternative; organic
Oreo cookies; fiber crackers with flair; frozen organic baby meals; more frozen
meals for discerning adult palates.
As I was making my son’s peanut butter sandwich this morning, I fervently hoped the new jar I had just bought was truly safe. Every time I make a salad,
Nutritional
foods with healthy ingredients are a major trend in 2007. From probiotics to
soy isoflavones, the challenge is to maintain products’ health benefits while
providing consumers with products that please their taste buds.
Sensory
qualities of texture and flavor deliver product attributes that define this
often indefinable trait. Research on the perception of creaminess is explored,
along with ingredients used to achieve this sensation.
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