Of the 36 NRA Food and Beverage Awards (FABI) issued this year, eight winners were new sauces, spreads and dressings and nearly all those of featured an ethnic twist—particularly with Indian, Mediterranean and Middle Eastern influences.
Despite the rise in interest in plant-based or lab-grown protein, market researcher Packaged Facts finds that actual consumption is very low compared to demand for beef, pork, chicken and turkey.
Multiple trend reports have pointed to a rapidly expanding interest in the cuisines of North Africa and the Middle East. For product developers wishing to serve this consumer trend, the key to an authentic experience is to unlock the taste and flavor through the ingredients and spices that bring accuracy to the flavor profiles that define these cuisines.
Like the entire line of existing popchips products, Zesty Jalapeño Cheddar is never fried
July 5, 2018
New Food & Beverage Products Video: Zesty Jalapeño Cheddar is popchips’ spiciest flavor yet in the company’s lineup and promises to deliver a hot and cheesy better-for-you snack with a heavy dose of heat to meet consumer demands. Like the entire line of existing popchips products, Zesty Jalapeño Cheddar is made with only real ingredients and is never fried.
New sauces and marinades from Moore’s offer a spectrum of flavor
April 27, 2018
With four flavors to choose from -- a milder mustard with cayenne to an explosive habanero -- new sauces and marinades from Moore’s offer a spectrum of flavor.
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
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%.)