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I love entrepreneurs. So meeting the dynamic duo behind Kashi was a personal highlight this fall at Prepared Foods’ 31st annual New Products Conference (NPC) in San Diego. Philip and Gayle Tauber delivered the opening keynote address: “Innovate Like an Emerging Company.”

After cereals, seafood might be the world’s most important food, furnishing about 15% of global protein intake.

Increased market demands for functional food products pose a dilemma for R&D experts: How to make products more nutritious but not sacrifice taste or quality, especially when it comes to the typically indulgent snack foods?

Restaurant patrons are beginning more meals with appetizers, according to Technomic’s new “Starters, Small Plates & Sides Consumer Trend Report.”

Prepared Foods discusses flavorings for seafood with chef David Crews, who won the 10th annual Great American Seafood Cook-Off this August and was named “King of American Seafood.”

Fruit can add a distinctive, consumer-pleasing flavor to a host of products, but fruits are capable of so much more. They can add a healthful benefit and serve to provide products with a healthy halo.

As traditional foods evolve with the infusion and influences of newly available ingredients, immigrants and technology, the flavors that make up authentically Asian dishes are growing to accommodate them.

Energy beverages used to be one-trick ponies -- fast ponies, but not much else.

Prepared Foods discusses Asian cuisine with Jean Lee, R&D director for Windsor Foods’ Golden Tiger business. Lee studied home economics and nutrition in college (1968) and worked in her family’s L.A. Chinese restaurant. She founded Golden Tiger in 1977. The L.A. operation produces frozen Egg Rolls, Spring Rolls, Potstickers, Cha Su Bao, Siew Mai and Rangoon.

Make no mistake, when the subject is meals, the chief competition for manufacturers is the restaurant.