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Under-utilized and under-appreciated, dark meat poultry has finally triumphed on menus where chefs celebrate its depth, flavor and versatility.

Growth in side dishes is restrained by increased competition from convenience foods, coupled with a lack of innovation in aging product lines. To reverse their fortunes, major manufacturers will have to update their products, making them more flavorful and convenient.

Simple ingredients cooked in an ordinary fashion define typical Midwestern fare. Generous cuts of meat, dairy products and hearty American fare are typical regional offerings.

Despite the popularity of Asian meals in North America, desserts and beverages from this part of the world are less common. A look at ingredients and flavorings used in these foods and drinks can serve as an inspiration to product developers.

The ingredient “cheese powder” does not have a standard of identity set by the FDA or international standards, so it may contain whatever a supplier or food processor needs it to.

Heading into 2004 with one of Prepared Foods' largest January issues ever, thinking up a headline for this column should be my least concern.

Considering the spending power of children and teens, it should come as no surprise that major manufacturers are focusing their sights on this valuable demographic. With young people registering 4.4 eating occasions per day, snack makers have ample opportunities to reach them.

From foodservice to retail, Tweens to Prime Timers, the 2003 New Products Conference covered trends, markets and opportunities for food manufacturers.

For over 100 years, Colloides Naturels International (CNI), the worlds leading manufacturer of acacia gum, has set the highest standards for product quality and led the industry in innovation.

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