Claudia D. O'Donnell Chief Editor pfeditors@bnpmedia.comAs I left for my first Natural Products Expo West over a decade ago, my boss at the time advised me to “keep an open

A new product answers connoisseurs’ demands for a richer, thicker drinking chocolate.

The “functional foods” category, while not yet clearly defined, is quickly growing, with recent reports showing it to be one of the top food trends in 2007. Functional foods can

Attendees of Prepared Foods’ 2006 R&D Seminar gathered information on flavor trends, using mushrooms to make products more attractive, how raisins can enhance food safety and quality, and the culinary benefits of chicken broth.

Preventing moisture loss in foods is one key to their longevity. Gums, starches, emulsifiers and proteins assist with texture in ways where the mechanism is not always commonly understood.

The media attention accompanying Cuba’s eventual change in government will dovetail nicely with a red-hot interest in Hispanic foods. Because of its unique political circumstances, Cuban fare has resisted “culinary drift,” and its culinary traditions may be one of the most “pure” Caribbean cuisines left.

As the outlook for cereal bar growth blurs, the future hinges on hitting ample target markets with relevant, multi-dimensional products.

Asian cuisine has seen its best year yet in terms of placement on menus in non-Asian restaurants. In order to stay competitive and even increase the popularity of Asian foods, chefs can look at some current trends and new ideas to give customers truly “zenspired” new choices.

What do Burger King, McDonald’s, Del Taco, Sonic and Chick-fil-A have in common?

The Food Allergen Labeling and Consumer Protection Act (FALCPA), which requires the plain English labeling of eight major allergens, also directed the Secretary of Health and Human Services to consider