Information on a pair of topics critical to the food and beverage industry was presented at Prepared Foodsí R&D Seminars.

One chef reviews basic tastes of sweet, salt, tart, bitter and the importance of providing harmony in a product.

The foods consumers are demanding include ethnic, local, organic, comfort, healthier, variations on burgers and sandwiches, breakfast foods and upscale childrenís menu items.

From marinades to Mediterranean, coffee aromas to vegetable nuances, speakers at Prepared Foodsí R&D Application Seminars presented information on flavoring trends and formulation tactic. 

Todayís sophisticated children are attracted to foods that feature good taste, ethnic elements, healthfulness, and, more importantly, they need to be approved by mom and dad.

Ingredients and food components that trigger the perception of taste and flavor have been combined in such traditional ways that they have come to define the worldís cuisines, from Italian to Mexican to Greek.

Mint in the Market Mint is one of the most versatile ingredients used in cuisines throughout the world. Its properties are aromatic (mint symbolizes hospitality in many cultures); medicinal

Whey-based ingredients offer benefits ranging from protein enhancement to foam stabilization and more.

As reducing sodium across the population is debated, the food industry is pressured to reduce the salt content of its products. Here is a look at current options, as well as an update on research into umami enhancement.

From dark chocolate paired with Superfruit to a drinkable crème brule, desserts take diners to exotic places and flood the senses with delight.