To discover what food manufacturers are doing to remain competitive by satisfying what they see as the needs and wants of those who work in the foodservice industry, this magazine conducted a study, “2003 Prepared Foods' R&D Trends Survey: Foodservice Product Development.”
The ability of acidulants to help lower the pH of foods and beverages is crucial in many formulations. However, a sour bite may result. Though there are few rules of thumb, a checklist of options offers suggestions to control sourness.
“Working harder and smarter” is a maxim companies have taken to heart. The U.S Departments of Labor and Commerce report the U.S. business sector's productivity increased 4.0% during the second quarter of 2003 over the same period in 2002.
ProductInnovationXchange There isn't enough time to do all the things one needs to do to create a successful business environment. There is now a way to assist the efficient transfer
Once relegated to truck stops and the occasional convenience store, meat snacks have begun to enter the mainstream, riding the coattails of the convenient and high-protein bandwagons.
Falling in line with the trend in comfort foods, indulgent desserts once again are very popular. Traditional desserts with new twists, as well as treats that help consumers address fat and carbohydrate concerns, are enjoying robust popularity.
Soybean-based ingredients can be used in meat alternatives, as refined soy proteins, as tofu, alone, or mixed with other ingredients to simulate various kinds of meat.
Traditionally regarded as the birthplace of upscale coffee and home to healthful seafood,
cuisine of the Pacific Northwest should not be ignored, for it offers prime examples
of the benefits of using the freshest ingredients to create simply great foods.
Rick Bayless' Frontera line of sauces and salsas add great flavor and complexity to recipes derived from the central and southern regions of Mexico. His lines of products may ultimately prove to be his premier contribution to American lovers of Mexican cuisine.
With inspirations from all over the world and consumers expecting more from the food they eat, dairy manufacturers in every category are rolling out creatively flavored products aimed at reviving a category once thought to have peaked decades ago.
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