Cleaning the can; Kellogg re-tops the Pops; American Italian offers a pasta with a healthful slant; Stouffer's thinks out-of-the-box with its packaging; Eggo flips; egg whites go for a scramble.
The “2006 Prepared Foods' R&D Trends Survey: New Flavoring Systems” showcases the rich pageant of preferred technologies, cuisines and flavors that are sashaying down the catwalk of America's palate.
Consumers, likely confused by the notion of whole grains, are benefitting from new FDA guidance on the subject. For manufacturers seeking to boost whole-grain content in the wake of that knowledge, several factors must be considered.
Presentations at Prepared Foods' 2005 R&D Conference offered ideas on unique ways to flavor products while several more offered information on the benefits of various gums.
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