A category born of meat-oriented concerns has seen its consumer base grow to include occasional vegetarians; its manufacturing base also has blossomed.
Pulling the Plum on Microbes A study on the effectiveness of dried plums as a food safety ingredient, conducted by Daniel Fung, Ph. D., has shown that dried plum puree
Flavors have become more refined, authentic-tasting and sophisticated. Whether they are the foundation of a comfort food, or an intensely flavored “extreme” product, trends in flavoring systems drive consumer satisfaction and product success.
Once driven by the longing of first- and second-generation Asian immigrants for their homeland foods, today’s ethnic prepared foods appeal to just about all Americans.
Energy in chocolate confections; vegetarian with flavor; snacks going gourmet; tomatoes in a cocktail mix; more microwaveable meals; Hamburger Helper's pork propensity.
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