Consumers are seeking healthier foods in response to current medical and dietary guidelines. Baked products like biscuits, cakes, muffins, brownies and corn bread are all made with chemical leavening agents.

The U.K.’s big house retailer, ASDA, contributed to other food manufacturers’ efforts for creating cake mixes that reduce preparation time by launching its own shake and bake cake mix. Called

Formulation goals, from boosting protein in nutritional beverages to the creation of trendy ethnic foods with savory cheeses, can be achieved through the use of whey, milk and cheese ingredients.

Unequivocally, the nutritional value of cakes is not beneficial; however, manufacturers increase the health value to meet demands while continuing to cater to the other end of the spectrum--indulgence.

Despite the past low-carb craze, there remain few things that are as satisfying to the senses as freshly baked bread.

Prepared Foodsí 2007 R&D Seminar-CHICAGO presentations helped refresh the knowledge of chemical leaveners for texture and volume, sodium acid sulfate to lower pH and extend shelflife, nutritive sweeteners to help weight management, enzymes to help tenderize meats and calcium phosphate in beverages.

A love of shellfish causes ìmussel maniaî around the country; traditional classics shake up the cocktail menu.

Natural and ìfree-fromî claims are growing in baked goods, while ìsuperfoodsî are hot. Environmental products and packaging are also influencing the market.

Portion control has continued to be a growing trend for food and beverage products; the most recent illustration is by General Mills under its Betty Crocker Warm Delights Minis brand.

According to the USDA’s 2005 dietary guidelines, changes in recommendations for sodium intake were established as a means of reducing the risks of hypertension and coronary heart disease for Americans.