Sales of vegetarian foods continue to increase, but are not just limited to vegetarians. Consumers who are trying to better their diets, who want to take a “break” from meat products and who like the taste of good-quality vegetarian foods are part of the new vegetarian audience.
Every day, seven days a week, 365 days a year, millions of customer focus groups are taking place the world over. Every night, America's top chefs are hard at work analyzing a huge amount of data: what was ordered, what was eaten and what was not eaten. Their observations set tomorrow's trends.
Starches are plentiful and they serve diverse functions. Modifications and processing conditions can change the functionality of source starches to accommodate convenience, fiber inclusion and gum replacement.
Eating on-the-go has seen the development of portable options in just about every product category, but a key area of focus has been breakfast products.