A generally accepted notion says that it takes 5lbs of fresh garlic to replace 1lb of dehydrated garlic. The Garlic Company has found this is not the case, however, in an independent sensory evaluation of fresh and dehydrated garlic.

Billions of people around the world depend on rice for at least a quarter of their diet, and for many of them, rice constitutes more than half of what they eat. It is no wonder that the world’s cooks have plenty of rice recipes to offer.

Plentiful pumpkin; cinnamon begin again; call your edemame; and la isla granita.

Promising baby food; seasonal beers; companies becoming pro-antioxidant; diet a four-letter word; caffeine capitals; and beverages get big blame.

Ingredients such as antioxidants, acidifiers and buffers are available to help extend shelflife and improve taste.

American consumers are seeking novel flavors and tastes. Manufacturers are responding with interpretations of well-known dishes and new creations. Prepared Foods’ exclusive flavor survey examines the trends expected to impact formulators and manufacturers the most.

How can manufacturers move beyond simply flavoring a product to using flavor as part of the company's marketing strategy?

With advancing filtration technology and a clearer understanding of protein solubility, dairy- and soy-based protein beverages are becoming more mainstream and better tasting.

Despite the focus on healthier eating, Americans continue to buy full-flavored foods.

In the exclusive 2004 Prepared Foods R&D Flavoring Trends Survey, respondents weigh in on which flavors, flavor systems and flavor technologies will spice up the industry.