Development Trends for Meals and Sides

I pride myself on being able to make a meal of anything. Leftovers? Easy. Pasta and olive oil? Sure. An onion and saltines? Yep. Celery and a lemon rind? Without issue.
I know, however, that just because I am satisfied with rather austere dishes, most people are not. White rice and hand lotion just doesn't go over with some folks. Thank goodness for you. Masters of food product development! Your wit and perseverance! We stand in your shadow!

The challenge as you are well aware is to create meals and sides that taste good, offer nutritional value and perhaps most important in this category, are easy to prepare. Oven-able is a made-up term we throw around. Microwave-able, too. The punishment the packaging must endure. The extraction of water from frozen meals without drying the product. How is this all done? 

You know. I need not tell you. Below are articles and videos describing the process and approaches of your colleagues. Have a look. Perhaps you will find inspiration.

Articles and videos concerning formulating Meals and Sides.

How Fast Food Fares
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Seafood Additions
Matlaw's is launching a new brand identity, new seafood products and flavor combinations, and a refreshed website.

Hope for the Fredos
This month sees the latest edition of Prepared Foods’ New Products Annual, a chance to revisit some of the products released over the past year.

IRI Names Pacesetters
Information Resources Inc. announced the most successful CPG brands in its 2013 New Product Pacesetters report.

Food Trends, Tastes for 2014
The National Restaurant Association’s annual “What’s Hot” culinary forecast predicts that local sourcing, environmental sustainability and children’s nutrition will be key trends in 2014.

VIDEO
Meats and Marinades: Flavor From the Inside Out

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