Tilapia is a hot species, and Americans are eating it up! Last year, it was number six on the National Fisheries Institute's "Top 10 Species Consumed" list.
Reducing the sodium content in processed foods is a challenging task. However, with natural ingredients, salt substitutes, yeast extracts and salt's “taste
siblings”--sour and sweet--it is not impossible.
Viewed as healthy and exotic fare, the demand for seafood in America is strong. As the foodservice segment vies to capture a share of the growing seafood market, consumers have been rewarded with a tantalizing array of healthy and diverse menu options.
Health officials and food industry experts call for a return to traditional cooking practices and ingredients to combat a growing trend in diet-related health problems among Latin-Americans.
With the surge of high-protein diets, consumers looked to marinades and sauces to add a little extra flavor. Now that low-carb introductions are on the downswing, manufacturers of dressings, marinades and sauces are finding new ways to attract interest.
Obesity concerns in the U.S. have hit what many consider to be crisis levels, with the greatest fears centering around America's youth. The threat of various medical conditions have prompted changes to school lunch programs and vending options. However, are these changes and others in the works worthwhile if parents are oblivious to the problem?
The use of whey traditionally has been strong in the dairy category. However, whey ingredients can give whole-grain bakery products a boost in flavor, texture and freshness.
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