According to BusinessWeek magazine, “satiety” is the new buzzword in weight control efforts. Satiety is the state of being satisfactorily full, which means a person will less likely overeat.
America's dessert landscape is blooming with ethnic additions, grilled fruits and portioned parcels of pastry delight. Desserts today are not the final destination. Instead, the desires to plant regional and international seeds have placed foodservice establishments on a path of discovery--one that will require suppliers to dig past the standard sweet ingredients and cultivate spice, fire and ice.
Researchers have discovered that several tender and flavorful muscles could be extracted and turned into new cuts of beef that offer greater consistency and tenderness.
In a world where entrées are becoming appetizers, appetizers turn into entrées, and burgers upgrade to upscale, one must ask, “If you take dinner apart and put it back together again, will satisfaction remain the same?” Due to increased interest in gastronomy (the study of relationship between culture and food), manufacturers will need to manipulate the parts (gourmet, organic and premiumization) in an effort to multiply the sum (flavor, nutrition and economy).
Consumer panels, trained sensory panels and instrumental analysis can be used to help guarantee that a product’s color is consistent from batch to batch, comparable to gold standard colors and acceptable to consumers.
Snack food manufacturers hoping to target Baby Boomers have the daunting task of providing delectable, taste-tempting foods that help combat age-related diseases.
Without the sparkle, pop and fizz of carbonation, a “flat” soda pop does not quite pull the same attraction. The delightful feeling in the nose and on the tongue after
The “2006 Prepared Foods’ R&D Trends Survey: Functional Foods” gives insight into the challenges and solutions to fortification and enrichment by identifying nutrient synergies, quantifying organic aptitude and prioritizing government regulations and consumer education.
If one element of the food industry benefited from the low-carbohydrate craze the most, it had to have been the area of proteins. The variety, quality and usefulness of these sources have shown a dramatic increase, and over a thousand new products over the past three years have cited whey protein isolate or soy protein isolate. Even with the low-carbohydrate fad on the downswing, however, proteins are as useful as ever.