“Dull headache, unusual weakness, uncoordination and breathlessness”: These are not physical characteristics any athlete wants to experience. However, they are a few of the symptoms of someone who is dehydrated, said Bob Murray, PhD, FACSM, director of the Gatorade Sports Science Institute, speaking at the 2005 Prepared Foods’ New Products Conference. Indeed, sports beverages’ rehydration benefit has made them one of the “healthiest” product categories in recent years.
The cooking techniques in the southern part of the U.S. are as diverse as the ingredients used to make the food. There are at least six different types of Southern cuisines: Cajun, Creole, Floribbean, Gullah, Low Country and Soul Food.
Landing on DagobaValue-added products, known for utilizing special production processes or showcasing additional benefits that set them apart from the competition, are consuming the packaged goods industry. One example is
Americans love candy, purchasing more than $27 billion of it in 2005. Additionally, the outlook for 2006 is very sweet indeed: the National Confectioners Association (NCA) predicts confectionery sales in the U.S. were close to $29 billion by the end of 2006. The sales encompass all types of candy: chocolate, gum, mints and the wide range of non-chocolate confectionery products that includes gummies, licorice and other sweets.
A recent ban of trans fat from restaurant foods by New York City’s (NYC) Board of Public Health broke new ground in the world of product development. While much of the food industry has devoted substantial efforts to removing or reducing trans fat levels, New York City now imposes a level of interference that many believe will do more harm than good.
When discussing predictions about the future of any market, it is always wise to also ponder the present. Joe Derochowski, director of business development for NPD Foodworld, offered a look at the past, present and future in “Eating Patterns in America.” One important lesson to learn, said Derochowski, is the relative weight to give trends in the market when making decisions.
Politically correct behavior forbids stereotyping groups. Having been educated and employed as a food scientist for many years, I feel this aversion to typecasting should extend to those involved in R&D.
The FDA certainly knows how to make an impression. Less than a year after the agency dictated trans fat levels appear on product packaging, grocery aisles are full of products proudly proclaiming 0g of trans fat. What impact is the label expected to have? Within three years, FDA estimates, the food labels alone could prevent 600 to 1,200 cases of heart disease and as many as 500 deaths a year.
At Prepared Foods’ 2006 R&D Applications Seminar, sauce and dressing formulators were provided information on ingredients influencing viscosity and flavor, as well as trends in umami flavor enhancement.
Getting a product to taste right is a mix of science, art and patience. The attendees of Prepared Foods’ 2006 R&D Applications Seminar learned about quality vanilla, its history and applications.
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