Check out the October 2020 issue of Prepared Foods, featuring our cover story on plant-based meat formulating, new changes to Mediterranean cuisine, retail products featuring nuts, and much more.
While several factors have been driving interest in plant-based analogs of meat, poultry, seafood, and dairy, the phenomenal explosion in such options that the market is experiencing today came from a perfect convergence of two indispensable factors, technology and demand.
Mediterranean cuisine often brings to mind classical examples like Italian food, and easily adaptable ingredients such as olive oil and pasta. But today's Mediterranean is represented by less familiar dishes and ingredients from all over the region.
A chef's perspective on Mediterranean region trends and tastes
October 8, 2020
Prepared Foods talks with Chef Emily Cruz, director of sales & marketing at CuliNex, Seattle-based a consultancy to brand owners, food manufacturers, ingredient suppliers, boards and commissions.
The idea behind comfort with a twist—taking something incredibly familiar or commonplace and creating a new, unexpected experience with it—is a solid one. This is particularly true now as consumers have, for the most part, retrenched to comfortable items that require little thought and less challenge to make, source and enjoy.
Interest in dietary protein intake and the protein content in a range of foods and drinks continues to develop. Consider too that more consumers are aware of different protein sources and their potential benefits.