With gum and mints accounting for $3.3 billion in sales, premium chocolate selling $1.5 billion worth per year and sugar confectionery tallying $11.3 billion annually, there is no doubting the vast size of the overall confectionery category. However, these striking numbers may mask a troubling future, as Mintel predicts none of the three will see inflation-adjusted growth over the next few years.
Interest in probiotics is increasing, but most Americans do not understand their contribution to health. Often, the amount of probiotics in products is not specified, further confusing consumers.
Many in the Western world appreciate Moroccan cuisine, but its presence in the U.S. culinary scene has been limited. Slowly but surely, a handful of cutting-edge chefs and retailers are introducing Americans to tagines, Harira soup, couscous and preserved lemons.
A brand's equity can be defined as its value, sometimes quantifiable, based on positive and negative perceptions of attributes such as quality, relevance and influence. Some of most the valuable
As awareness of gluten intolerance and Celiac Disease grows, companies look to ingredients and processes as tools to replace gluten, a structure-building protein in products.
If you do not like the weather in Chicago, wait 15 minutes, and it will change. That mantra also can be applied to food industry trends. Predicting food trends may
Manufacturers are nearing the January 2006 deadline that will require them to label trans fat on the Nutrition Facts panel. However, the result does not have to be an organoleptically compromised product. New crop breeding technologies soon will offer oils inherently lower in trans fat than their modern day counterparts.
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