According to the Research Chefs Association (RCA), “Culinology®,” a term they coined, “will become the universally recognized integration of culinary arts with foods science and technology, and its practitioners will define the future of food.”
Attendees of Prepared Foodsí R&D Applications Seminar-EAST heard about healthy ingredients for different consumer groups; thesupplier/food developer relationship; and effective new product development methods.
The move toward portion control in restaurants has proven a challenge for many foodservice operators, as they struggle to reduce portions, while convincing consumers they are still getting value for their money.
Chef Chris Warsow, of Bell Flavors & Fragrances, discussed flavor trends and doing business in the flavor industry during an interview with one of Prepared Foods’ editors.--Eds.
Clean labels are said to attract consumers. However, like so much with consumers, perceived wants may fit poorly with reality.According to a 2008 report by The Freedonia Group, from 2002-2007,
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