The number of nutritional products to help consumers with their concerns about specific health conditions has proliferated. A guide with statistics on health condition prevalence and market size -- as well as commercially available ingredients that assist in production formulations -- is provided.
Many Americans eat too much sodium, saturated fat, and added sugar, yet too few fruit, vegetables, and whole grains, and the prevalence of obesity and diet-related illnesses continues to rise.
Determining foodservice and menu trends can be done by utilizing a few key strategies -- “Regional Mashups,” redesigning mainstream favorites and venturing beyond tradition to engage consumers.
Old grains re-introduced; two promising fibers; culinary concentrates offer versatility; a new sodium-reduction system helps meats retain salt flavor; and more.
Powdered mushroom flavors and fresh, frozen mushrooms for multiple uses; blueberries’ added health benefits; perfected wine reduction technique; “easyfruit” as the latest trend in foodservice; and more.
Successful chefs share such characteristics as creativity, a passion for their work and knowledge, but perhaps courage is the primary secret ingredient.
RSS