The 20 most prolific companies introduced a total of 1,731 new products in 2002, a 3.2% increase from the previous year. Who led the way? Which companies boosted their introductions the most from 2001?
The line between the cereal-based bars with the familiar brands of the major cereal makers and the high-ticket products from marketers of nutritional supplements blurs. Both segments blare messages of health and convenience, and growth curves mirror each other.
Minor ingredients have become major players in formulating organic foods. Sourcing “certified organic” flavors and natural, organic-compatible flavors provides challenges to the industry's R&D departments.
Whole food ingredients, such as nuts and fruits, possess abilities from increasing the attraction of gourmet foods to helping consumers trust the wholesomeness of a food product. However, they also add challenges.
The role of food company chefs continues to evolve. With expertise that helps food companies satisfy increasingly sophisticated consumer palates, five culinary chefs share their professional challenges and the food trends they have observed.
Some of the best seafood products in the world are from the pristine waters of Alaska.
However, items such as caribou stew and reindeer sausage are joining this region's mainstream offerings.
Armed with a fundamental understanding of traditional sauce preparation and the ingredients derived through flavor chemistry, today's formulators can work towards duplicating the sensory experience of the world's great cooks.
Even in a time of economic uncertainty, one thing is certain: everybody has to eat. However, unlike other times in the past, not everyone has to eat home-cooked meals.
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