The fare of Madagascar is simple, but hearty. Meat, chicken, rice, vegetables, cassava, garlic, bananas and coconut milk are some ingredients that form the basis for many typical dishes.
Learning how consumers perceive products sensorially is key to formulation success. Attendees of Prepared Foods' 2005 R&D Seminars also learned about an all-natural bulk sweetener and using eggs in high-quality protein applications.
The food industry long has considered starches crucial product formulation tools. Changing manufacturing techniques and consumer demands have prompted innovation in these functional ingredients.
Lowering interfacial tension is one of the principle factors associated with emulsifiers, but this class of ingredients offers many other functional advantages.
As concern over sodium intake mounts, soup manufacturers are responding with healthier offerings, while packaging innovations are making soup a more readily available food choice. A refined consumer palate also is sparking a greater variety of taste options.
Whey ingredients could be found in literally thousands of food and beverage products introduced over the last year. The ingredients have sound science to support certain claims and a positive perception among consumers--plus a clean, neutral taste and multifaceted nutritional benefits--add to their appeal.
Over the past 20 years, men have increasingly shopped for groceries, sometimes with a female-prescribed list, but more often on a routine purchasing excursion for themselves or their family. Supermarkets and products generally have been geared toward women, but certain tactics, features, flavors and ingredients might help lure the lads.
Fat deterioration during frying can be reduced by controlling factors such as frying temperature, turnover rate and antioxidant use.The following article has been condensed and adapted from Lipid Oxidation by
If one element of the food industry benefited from the low-carbohydrate craze the most, it had to have been the area of proteins. The variety, quality and usefulness of these sources have shown a dramatic increase, and over a thousand new products over the past three years have cited whey protein isolate or soy protein isolate. Even with the low-carbohydrate fad on the downswing, however, proteins are as useful as ever.
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