Claudia O'Donnell

One of the great things in life is constant change, but you need not look far for a foundation of stability and familiarity. Digital media offers ever more efficient and inexpensive methods of communications, yet Prepared Foods in print (originally Canner/Packer) is entering its 117th year as strong as ever.

Who is responsible for the problem? The solution? What role do food ingredients and food formulations play? Prepared Foods’ annual survey queries food product developers.

To get an idea of the up-and-coming trends, perhaps a trip to the past is in order.

An April 2011 USDA GAIN report entitled “Japan Food Trends-March 2011” notes that vending machines are important in Japan. Such machines garnished 34% of soft drink sales in 2009.

Little black or white exists, in regards to much nutritional information (to the frustration of consumers). Instead, there is a continuum of plausibility on nutritional information, ranging from “very unlikely to be true” to “pretty darn sure this is the way it is.”

Reformulating children’s products to attract the adult market is not a new tactic. Not too long ago, Jelly Bean introduced its line of Jelly Belly Cocktail Classics, with flavors such as Mojito, Pomegranate Cosmo and Margarita.

Flavorings, crucial to many food and beverage formulations, present a challenge. How they are perceived depends on the product matrix. A screening suggestion is provided.

The 2010 Dietary Guidelines for Americans have just been released. They rightfully will receive much attention and will be hugely impactful in years to come. This column is not about the Guidelines, however; it's about competitiveness.

Looking forward to Prepared Foods' first Virtual Expo and to other things in the near future.

Colorings have been much in the news of late. Topics range from child hyperactivity studies to interest in carmine, a natural red coloring derived from cochineal insects.