In Asia, soy sauces are valued and cultivated much like the wines and cheeses in Europe. The ingredients and spices used to create them have purposes and functions that can augment cuisines on any side of the Pacific.
The dressing and mayonnaise category is an active one for product developers, with over 260 products introduced in 2003. The food science underlying their formulating and processing parameters remains fundamental.
Datamonitor (London) predicts the U.S. organic market will hit $30.7 billion by 2007, growing at an annual rate of 21.4% over that time, as more American consumers embrace the organic movement.
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.
Sauces are the cornerstone of cooking, serving as a base for numerous creations. Typically, they are not used alone, but serve to enhance, balance or complement other foods. Sauces add visual as well as culinary depth to a variety of dishes.
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