As consumers see breakfast options diversify, cereal manufacturers are finding an increasingly competitive marketplace, where the competition is likely not remotely similar to their offerings. As such, cereal makers are focusing on key demographics and trends to make sure their newest launches are noticed.
At the recent IFT Show in New Orleans, one supplier introduced research which found a significant portion of consumers regularly enjoy smoothies; per the company’s survey, nearly 80% of adult women and more than 50% of adult men involved in the survey sometimes consume the frozen treats with a healthy halo.
The market for prebiotics and probiotics is said to be booming. Here is a look at recent research supporting the benefits of these ingredients--benefits that range from mineral absorption to weight management.
When salt or sugar tastants are non-homogeneously distributed in a food, taste intensity can be increased. This can lead to increased acceptability of sodium- and/or sucrose-reduced foods and beverages.
African cuisine is complex, as the area encompasses close to 60 countries, each with its own take on regional foods. Street food is an important part of African culture, with people eating everything from soups, barbecue, kebabs, sandwiches and snacks, while on the go.
A 2010 federal law will require U.S. chain restaurants to display calorie information on their menus and menu boards. Will consumers use this information to make healthier food choices?
Product formulation and health goals are obtained with functional fibers, including prebiotics and probiotics. Attendees of Prepared Foods’ R&D Applications Seminars were presented information on their benefits and factors to use in formulations.
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