The July issue of Prepared Foods mentioned the efforts major cola companies Coca-Cola (Atlanta) and PepsiCo (Purchase, N.Y.) are making into the juice category.
Advances in sensory science show that genetics and culture dictate taste preferences more than previously believed. As a result, scientists may show that sensory testing will be mind-read predictions instead of a tale told by the tongue.
The organic foods area is growing faster than “regular” foods. Concerned about aging, Baby Boomers are turning to organic foods to help improve their diets and, ultimately, their health.
Despite being borne of the convenience trend, breakfast cereals have found themselves outpaced in that regard by other, quicker alternatives. As the population of young people in the U.S. is predicted to grow minimally over the next several years, manufacturers face a shrinking market of consumers that have traditionally been their stronghold.
In today's low-carb environment, a conference about pasta can be a divisive subject. Opinions on the importance of the glycemic index, low-fat diets and the staying power of low-carb diets vary widely. However, doctors, dieticians and scientists attending one recent conference say that eating pasta can be part of a healthy lifestyle.
Inulin, a prebiotic typically found in dairy yogurts to enhance calcium absorption, also can provide moisture in meat substitutes and trade spaces with carbohydrates to supplement dietary fiber.
Inclusions spice up the ordinary, and help manufacturers present exciting products. Whether in liquid or solid form, inclusions offer food developers a delicious way to distinguish their frozen desserts, and to change their products according to consumer tastes.
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