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Check out the September 2016 issue of Prepared Foods, which includes our cover story on food allergens and intolerance, trends in sports nutrition, and much more!
Today, practically everything—from nuggets to vegetables to wings—is breaded, battered, and glazed. Such treatments can add additional color, flavor, and texture and, sometimes, even add a boost in nutrition or extended shelflife.
According to Infiniti Research Ltd.’s market research firm, TechNavio, the global sports nutrition product market is expected to grow by more than 8% until 2020.
Prepared Foods talks pickling, fermentation trends with Charlie Baggs, chief executive chef and founder of Charlie Baggs Culinary Innovations, a Chicago consulting firm.
Technomic’s “2016 Sandwich Consumer Trend Report” shows consumers eat nearly four sandwiches per week, creating opportunities to entice them with sandwich offerings.
In the last few years, however, the health benefits of fermented foods stepped back into returned to prominence, as enlightened consumers enjoy both classic and non-traditional versions of what once were traditional forms of foods.
Dolf DeRovira, President & CEO of Flavor Dynamics, mentioned many of the fears and misunderstandings that proliferate in the public’s perceptions about food during his R&D Seminar presentation.