Nominations for the 2010 Spirit of Innovation Awards were all excellent examples of the teamwork crucial to innovation, the very concept the awards were created to reward. This year saw major and minor companies alike align to create innovative new products and push the boundaries of innovation.
From naturally derived carrageenans to amylose-resistant corn starch, and resistant-dextrin soluble fiber to oligosaccharides, specialty hydrocolloids are being used to improve and enhance baked goods, meats/poultry and confections for modern health-conscious consumers.
Cookies are the newest upscale dessert confection. Watermelons - Consumers still want a watermelon that is exceptionally sweet and extra juicy, but a good watermelon also must ship well--which means a thicker rind and a uniform, rounder shape.
Basil, one of the most ancient herbs, is also a comparative newcomer, as far as the American spice scene is concerned. Though no stranger to herb gardeners and gourmet cooks, basil did not "bloom" here until after the big pizza invasion was well underway.
With the elevated incidences of obesity, diabetes and general ill-health, consumers are keenly aware sugar is something that perhaps should be curtailed or, in certain cases, avoided.
American chefs have taken some of the world's signature street foods, such as tapas, and reinvented them for their restaurants. Starters allow chefs to be playful, creative, experimental and whimsical. Chefs are taking street foods from other parts of the world and putting their own spin on them.
Abstracts - Vegetarian Meat Flavors - Comax Flavors has a wide variety of uniquely hearty, authentic, meat-like meatless flavors that appeal to both strict vegetarians and those who simply prefer the advantages of meatless products.
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