Singapore, referred to as “Asia light” by some, is a modern city that offers a variety of seafood and street foods. The population is made up of Chinese, Malaysian and Indian majorities, so their mix of customs and traditions makes Singapore culture and food very unique.
Flavorings, crucial to many food and beverage formulations, present a challenge. How they are perceived depends on the product matrix. A screening suggestion is provided.
With 37% of the world’s population, India and China influence products both in America and abroad. Savory sauces, grains and dairy are intrinsic components.
While new and unique bakery products are always popping up, old classics, like cupcakes and pies, are still trendy. However, the new twist for manufacturers is to provide even healthier baked goods, with more fruits, vegetables, grains and nuts, as well as less fat, sugar, calories and sodium.
Eye-catching colors and flavors attract kids, but nutrition attracts moms, when it comes to foods and beverages for children. Beyond this tug-of-war between parent and child, however, product developers also must be keenly aware of governmental programs, regulatory scrutiny and consumer advocacy groups focusing on foods for kids.
Beverages, particularly energy drinks, enhanced waters and RTD teas, are taking various approaches in promotions, ingredients and even processing to set themselves apart.
One presentation at the 2010 Prepared Foods’ R&D Applications Seminar-Chicago provided insights into how some companies may be missing out on an important way to reduce R&D costs--without cutting resources.
Food choices are primarily neurological responses activating pleasure centers of the brain. As product developers seek to create “cravable” new products, including those with improved nutritional profiles, such as lower-fat and -sodium, one must understand the eating experience.
Texture is a pillar of successful food and beverage products. Attendees of Prepared Foods’ R&D Applications Seminars heard formulation advice about working with ingredients that impact texture, including enzymes, gum Arabic replacers, starches and an enzyme-modified egg yolk with enhanced emulsification functionality.
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