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.

Formulating beverages involves many ingredients such as sweeteners, acidifiers, emulsifiers, colors, and botanicals in many different bases. Creating the optimal product requires balancing the effects of sweeteners, acidifiers and other ingredients to maximize flavor impact. A showcase on sweet flavors is featured.

Italian sauces are very flavorful and versatile. Their flavors are heightened by the use of different seasonings and spices.

Spices do not have to be put away when the fruit plate makes an appearance..

A commonly asked question is: "What ingredient systems are used in the fortification process to help deliver a great-tasting product while masking undesirable flavors?" Some answers lie in traditional food preparation methods, used by chefs since ancient times.

Increased interest in health, the environment, animal rights and safety—from food pathogens to BSE—has helped drive the popularity of vegetarian foods. Tips for the formulation of these products are provided, whether the final product replicates meat's sensory qualities or simply delivers a satisfying meatless eating experience.