Claudia D. O'Donnell Chief Editor pfeditors@bnpmedia.comAs I left for my first Natural Products Expo West over a decade ago, my boss at the time advised me to “keep an open
The “functional foods” category, while not yet clearly defined, is quickly growing, with recent reports showing it to be one of the top food trends in 2007. Functional foods can
Attendees
of Prepared Foods’ 2006 R&D Seminar gathered information on flavor trends,
using mushrooms to make products more attractive, how raisins can enhance food
safety and quality, and the culinary benefits of chicken broth.
Preventing
moisture loss in foods is one key to their longevity. Gums, starches,
emulsifiers and proteins assist with texture in ways where the mechanism is not
always commonly understood.
The
media attention accompanying Cuba’s eventual change in
government will dovetail nicely with a red-hot interest in Hispanic foods.
Because of its unique political circumstances, Cuban fare has resisted “culinary
drift,” and its culinary traditions may be one of the most “pure” Caribbean
cuisines left.
Asian
cuisine has seen its best year yet in terms of placement on menus in non-Asian
restaurants. In order to stay competitive and even increase the popularity of
Asian foods, chefs can look at some current trends and new ideas to give
customers truly “zenspired” new choices.
The Food Allergen Labeling and Consumer Protection Act (FALCPA), which requires the plain English labeling of eight major allergens, also directed the Secretary of Health and Human Services to consider
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