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Natural and ìfree-fromî claims are growing in baked goods, while ìsuperfoodsî are hot. Environmental products and packaging are also influencing the market.

Portion control has continued to be a growing trend for food and beverage products; the most recent illustration is by General Mills under its Betty Crocker Warm Delights Minis brand.

Menus go pink; and lemongrass makes a showing from seafood to desserts.

Utilizing industry brands in other products; improving milk’s mealtime use; healthy additions to whole grains; smaller servings are a big thing; and McDonald’s jumps into the coffee bar scene.

The decision to mandate calorie content on chain restaurant menus meets a positive response, noting that an educated population is essential to fending off the obesity epidemic.

A variety of soy, dairy and egg proteins are available for the food formulator to obtain the desired texture in a food or beverage.

There has never been a better time to explore the delectable attributes of chocolate.

The economics behind food labeling provides insight into the dynamics of voluntary and mandatory food labeling and the influence labeling has on consumers’ food choices.

The food and beverage industry has tremendous challenges to cater to the important, yet varied, Hispanic consumer base.

A marketplace demanding bolder and more varied options is driving flavor formulators into new realms of innovation. As Prepared Foods’ “2008 Flavoring Trends Survey” finds, they are turning to superfruits an authentically ethnic flavors, though concerns abound.