Scientific advances and commercial efficiency have allowed the food industry to derive maximum use of commodity agricultural products, including grains.
A variety of influential factors shape how and where nutraceuticals are used. The end result is unified global trends in the use and marketing of nutritional and medicinal ingredients.
A milk-based canned beverage from Coca-Cola, and an anchovy-flavored porridge from Quaker Oats. These are not just concepts, but products introduced last year into the global marketplace.
Recently introduced deli meats, pizzas, salads and beverages all rely on acidifiers for optimal flavor, fortification or other functionalities such as assisting in food safety and shelflife.
With fewer new gluten-free products and many more organic items showing, the exhibitors at the 2003 Natural Products Expo West held in Anaheim this past March were, once again, quick to react to changes in the marketplace, whether initiated by government regulations or consumer preferences.
Cheese powders and flavorings show up in some of the most interesting places. A profile of recently introduced foods with cheese flavorings and powders shows that more is more. These savory ingredients find a home in “xtreme” flavored foods, an interactive snack in Japan and tantalizing pet “candy.”
This is a tale of shifts, chefs and friends. I have always found New Orleans a good place to be. Add in this year's annual IFT (Institute of Food Technologists) convention--with its industry insights and contact with old friends--and a truly good time was had by all.