The April 2018 issue of Prepared Foods features our cover story on food colorants and the challenges they present to the food industry, along with features on global food flavors and trends, including Latin cuisine, and much more.
Latin flavors are experiencing a strong upward surge, for good reason. There already are large parts of the US (especially California, Texas, and New Mexico) in which non-Hispanics are the minority. US Census Bureau data indicate that by mid-century, about a third of the population will be comprised of persons of Latin/Hispanic background. (Meanwhile, the Caucasian population is expected to drop from around 62% to about 56%.)
Demand for ethnic and international foods continues unabated as American consumers of all backgrounds discover more innovative and exotic flavors and formats.
For the industry to truly be innovative, and continue to be relevant well beyond the Millennial boom, insights professionals will need to look well outside of food to better anticipate consumers' changing relationship with food.
The Wide World of Peppers: Peppers are an effective way to add various heat and flavor attributes to Hispanic dishes—from meats and mains, to soups and sides
Infant and toddler nutrition concerns are about to become even more important than ever. The USDA will soon issue its 2020 US Dietary Guidelines for Americans (DGA), and they will include, for the first time, guidelines for kids aged 0-2 years.
Various challenges arise when food formulators attempt to replicate texture or mouthfeel using different ingredients
April 23, 2018
Texture is one of the most important aspects of how consumers judge a food's "taste." Read on to see how Prepared Foods' R&D Seminar presenters covered all things textural.
This year's 36 FABI Award recipients were selected by an independent panel of experts and represent a variety of both commercial and non-commercial industry segments
April 12, 2018
The National Restaurant Association announced the recipients of the 2018 Food and Beverage (FABI) Awards, recognizing food and beverage products that stand out for taste, creativity and profit potential and will make a substantial impact in the restaurant industry.