Food extrusion can be used to produce pasta and other cold-formed products, ready-to eat cereals, snacks, pet food, confectionery products, modified starches for soup, baby food and instant foods, beverage bases and textured (or texturized) vegetable protein.
The 2010 Dietary Guidelines recommend consuming 25g of fiber per day. Typically, however, Americans consume around 12-18g per day, making fiber incorporation a challenge for food scientists.
Once a year, the British publication Restaurant Magazine publishes a list of the premier restaurants, called The World’s 50 Best Restaurants. It is gathered by obtaining feedback from over 800 international restaurant industry experts, from food critics to restaurant chefs, each selected for their expert opinion regarding the international restaurant scene.
More than 15,000 food professionals found themselves in New Orleans for the 2011 IFT Annual Meeting & Food Expo, held June 11–14, when 900 exhibitors gathered to show their latest products and innovations.
Celebrity chefs are among the trendsetters in entrées and other meal elements, and any number of them have lent their name to retail entrées and dishes.