Marinades and rubs not only help make meats, fish and vegetables more flavorful, they also help to tenderize them. Consumers are showing a growing interest in further flavoring their meats, and manufacturers who present products that are tasty and simple to use will be rewarded.
Sauces are the cornerstone of cooking, serving as a base for numerous creations. Typically, they are not used alone, but serve to enhance, balance or complement other foods. Sauces add visual as well as culinary depth to a variety of dishes.
If obesity has become consumers' number one health concern, low-carb has become the food industry's answer for the decade. Consumer interest drives new products, new formulations and new regulations.
Consumer confusion has been a barrier to widespread growth of functional foods, but manufacturers have an opportunity to communicate the benefits of the market.
New beverages lead the way in sales, as product introductions decline for the first time in two years, setting the stage for a bump due to low-carb launches next year.
Processed foods are rife with caramel color, whether it is in children's cookies, snacks and juices, happy hour beers or in the health bars sold to the nutrition-conscious.
The exclusive 2004 Prepared Foods Functional Foods Trends Survey delves into what food and nutritional companies see as their major challenges and opportunities in the functional foods arena.
RSS