Asian cuisine fusing into a new snack product; Dannon takes a proactive approach to probiotics; Heinz uses the Jack Daniel’s moniker to introduce an easier marinade; breakfast gets more convenient; a look at breakfast food claims; globally, “alcopops” diverge, baking made easy and making scents of garlic.
Naturally MeatyRestaurateurs looking to offer customers a natural alternative need to look no further for fully cooked natural meat products. Burke Corporation’s NaturaSelect products are made from premium-quality, natural fresh
Concerns about weight management and reduction have not prompted a slew of low- or reduced-fat products in recent years—in fact, just the opposite. Fats and oils play key roles in food formulation and have certain characteristics which must be taken into account when developing new products or reformulating existing ones.
Obesity concerns can be found in virtually all corners of the world, and manufacturers have been hard-pressed to find answers that meet the demands of consumers. This analysis of Prepared Foods’ exclusive survey “R&D Trends: Weight Control Formulations” explores the ingredients, strategies and innovations companies are using to lure obesity-conscious consumers.
Restaurant menus from quick service to fine dining demonstrate the
appeal of dipping sauces. A small cup of sauce packs a big punch for
restaurant operators and consumers, enhancing food flavor for many menu
offerings.
"Spain and the World" served as the agenda for this year's Worlds of Flavor Conference, as chefs from around the globe examined the cutting-edge of culinary trends. However, Spanish/Hispanic cuisine was far from the only topic, as new and developing restaurant trends highlighted the event, with molecular cuisine garnering particular attention.
Chocolate makes its way to breakfast and evening snacks; energy drinks expand with a national offering from a tea company; the Rice Krispies icons get some company; “Got Milk” targets a new sense; Americans appear to be drinking a quarter of their daily calories.
This analysis of the market for soy-based products finds lagging sales and a lack of FDA approval for health claims. Nevertheless, the soy industry appears to have some hope, as recent innovations hold the potential to revitalize and reinvigorate consumer interest in the products.
In the fall of 2006, industry newsletters reported on yet another study investigating the impact of salt reduction on hypertension. This time the research, published in the American Heart Association's September issue of Hypertension, indicated that a clinical trial meta-analysis showed that modest reductions in children’s salt intake significantly reduced blood pressure.
Research into dietary fiber (DF) has been ongoing for quite some time. Industry attitudes toward DF range from it being simply a waste by-product of other processes to it being a “universal remedy.” Many aspects about DF properties and functions remain unclear. Differences in attitude toward DF depend, in part, on who is discussing these components.
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