The following provides a brief synopsis on just a few sessions from the reduced-fat and trans-fat track of Prepared Foods' 2005 R&D Conference. Other tracks will be covered in future issues.
The dessert menu often distinguishes one restaurant from its competitors. Along with small portions, dessert trends have ethnic twists that are fruit-heavy and convey an emotional appeal to the inner child.
With coffee and tea products exploding in popularity, it would be all too easy to say beverages in foodservice run hot and cold. Soda sales, however, are just on the cold side, while juices, waters and smoothies are seeing mixed results.
Research shows that salads are losing their plain image, as a greater variety of ingredients, flavors and dressings enter the mix. Consumers and meal providers welcome the change.
Chefs from all over the world gathered at the recent ACF national convention in Texas to learn about four major food trends. One chef defines and explains what he calls “ meta- trends”: authenticity, ethicality, food security, and exotica and indulgence.
“Mommy, where do babies come from?” The food industry's version of that question can be paraphrased: “From where do new product ideas come?” A response to either question is difficult.
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