Chefs and others responsible for new product formulations have many variables to consider, not the least of which is a product's flavor profile. Partnering with vendors that know the target audience saves valuable time and money, and helps ensure a product that will be successful in all regions.
Today's restaurant menus feature bolder flavors, a response to consumer interest in foods that are both flavorful and satisfying. Food Beat™ Inc. provides a snapshot of what is happening with flavors on chain menus, in the major menu categories of appetizers, entrée salads and sandwiches.
U.K. Addresses Sesame Seed Allergies The European Union has added sesame seeds and sesame oil to the draft list of allergens in a proposed amendment to the EC General Labeling
The world's top 100 food and beverage companies accounted for nearly $680 billion in total sales, and a few notable names disappeared from the list. Mergers, acquisitions and a rough economy all played a part in this year's results.
A global representation—in attendees and products—was on-hand for the 20th edition of Prepared Foods New Products Conference. More than 300 attendees gathered to examine the qualities essential to the success of a product introduction.
The saying “no man is an island” reflects tendencies in international cuisines. Everywhere in the world, foods continually take on new ingredients, presentations and characteristics. Here, international chefs and food gurus provide insights into food trends, how the concept of foods is changing, and a glimpse of what may be coming our way.
Formulators can help Americans get the calcium they need by combining various calcium-rich, dairy-based ingredients into their products. A showcase on dairy-derived ingredients is included.
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