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American mealtime options are as diverse as ever. While Chinese, Italian and Mexican foods remain the “Big Three,” other ethnic cuisines are entering the mix. As food varieties expand, manufacturers are awakening to the vast opportunities.

As organic colors, nutritional functionality and digital imaging enter the picture, manufacturers are getting some bright ideas.

From the crunch of a crust to a smoothly dispensed dressing, texture and viscosity are crucial product parameters. Using breads and batters as examples, one instrument company offers advice on concepts, terminology and techniques.

Food allergens are a recognized issue that requires diligent food safety management for consumer and brand protection.

The year 2004 may not have been the best for food representation at the movies.

How do astute manufacturers track emerging flavor trends? And, which new flavors will attract consumers to drive product sales?

Chile's rich history has translated into a variety of food styles. Traditional favorites, such as sumitas, pastel de choclo and porotos granados continue to be please locals and visitors to the area. U.S. consumers' interest in Latin foods has put this country into the spotlight.

Give credit to Starbucks (Seattle): the company is ready and willing to diversify.

Reduced-sugar foods remain popular, but when it comes to weight control, research shows sugar consumption is not a major factor.