The use of whey traditionally has been strong in the dairy category. However, whey ingredients can give whole-grain bakery products a boost in flavor, texture and freshness.
Another seminar that was presented at Prepared Foods' 2005 R&D conference touched upon several issues relevant to salad dressing formulators, and included flavoring trends, emulsifiers and stabilizers, lipophilic starches and functional organic ingredients.
The burger is making a statement in a big way! One of the most-publicized burgers, thanks to Paris Hilton, is the Carl's Jr. (Carpinteria, Calif.) “1 Lb. Double Six Dollar Burger.”
No longer considered an ethnic food in America, Italian cuisine is as American as apple pie and as mainstream as Asian and Mexican cuisine. A great number of Italian restaurants can be found in larger cities, and almost every small town in America has at least one pizzeria, a popularity that also extends to the grocery aisles.
Time is a rare commodity. Formulators and their clients know that producing a quality product is difficult and takes a great deal of time and, often, expense.
The demand for high- protein bars and beverages will continue to increase over the next few years, despite a recent downward trend,” reports David Browne, director of content development at SPINS (San Francisco) a natural products reporting agency.
Cheese and dairy ingredients increasingly are customized for use in prepared foods. Suggestions are provided as to where food formulators can go for assistance.
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