Translating a foodservice item into a grocery shelf product requires the ability to deliver a product meeting the “gold standard” set in the restaurant. Initially, the brand name may draw consumers, but if the item does not provide the sensory experience found in the original restaurant, those sales are unlikely to grow.

Sauces with a Kick New “sweet-heat” sauces can help formulators offer more than just Buffalo-flavored chicken wings. Frank's® RedHot® Gold Fever™ is a combination of Franks® RedHot® Cayenne Pepper Sauces

Customers seeking quality blending services can depend on Blendex Custom Blending for consistent quality, unvarying flavor and dependable performance, batch after batch. All products are packaged to customer specifications with

Iced tea attempts in U.K.; multi-colored Goldfish; enriched baby formula; organic fruit gels; chai tea latte; chocolate cookies tubed.

Cheese powders and flavorings show up in some of the most interesting places. A profile of recently introduced foods with cheese flavorings and powders shows that more is more. These savory ingredients find a home in “xtreme” flavored foods, an interactive snack in Japan and tantalizing pet “candy.”

Fortification and dietary trends cater to consumers’ common health concerns. Key players also are creating playful products to cater to fickle youngsters and “hybrid” products that blend baked goods with confectionery and salty snack products.

Hummus, falafel and cous cous are well-known Mid-East foods, but more are gaining in popularity. Dishes rich in grains, fruits, vegetables, seafood and enhanced by both familiar and exotic seasonings has helped propel the Middle Eastern diet into the culinary spotlight.

Young adults are increasing their daily consumption of coffee. In fact, 18- to 24-year-olds consume iced coffee twice as much as any other age group. New products are catering to this demographic.

Indulgence is often identified as a major food trend. Gelatin, soy, egg, and dairy-based proteins are used to provide mouthfeel and structure to such desserts and beverages.

New products entering the marketplace often rely on stabilizers such as xanthan, guar and locust bean gums, alginates and other hydrocolloids for important attributes such as viscosity building to emulsification. This article provides information on newly launched food products and the stabilizers on which they rely.