Any observer of the nation's food and beverage trends is quick to note the impact of a diversity of ethnic cuisines. This year's Spirit of Innovation Award--Foodservice winner certainly addresses this trend, as well labor concerns.

Early on the morning of Monday, August 29, 2005, the most intense hurricane in recorded U.S. history roared out of the Gulf of Mexico and slammed into the Mississippi coast with winds in excess of 130 miles an hour and an estimated 40-foot tidal surge.

Whether they are quick-service restaurants (QSR), limited-service restaurants (LSR), casual dining or fine dining establishments, foodservice operators are targeting entrees, appetizers, sandwiches and soups that promote menu diversity by using petite portions and ethnic variations.

Foodservice manufacturers are trying to juggle quality, cost, convenience and health, without throwing taste out the window. A Prepared Foods' survey takes note of which trends are up-and-coming and which have fallen flat.

With advancing filtration technology and a clearer understanding of protein solubility, dairy- and soy-based protein beverages are becoming more mainstream and better tasting.

Phosphates and salts, along with binders and extenders such as whey protein concentrate, soy-based products and gums, are used for the purpose of moisture retention.

Selected presentations from Prepared Foods’ 2005 R&D Applications Seminars provide hands-on advice. Communications across functions, R&D software and the benefits of flavor microencapsulation are covered.

Capitalizing on a powerful brand can reap generous rewards, yet radical approaches to the tried-and-true often go unexplored, as manufacturers are wary of damaging the reputation that is so difficult to earn. DiGiorno already was a powerhouse; it stands to gain even more from a brave move into the microwave.

Hershey (Hershey, Pa.) has taken a giant leap into the health/snack bar sector this year, first introducing its line of Snack Barz and PayDay Pro High Protein Energy Bar, and most recently its line of SmartZone Nutrition Bars.

Coming up with innovative food products affects all aspects of a business, and a new product initiative may need outside help to be successful. An expert affiliated with a product and equipment design firm offers some useful tips.