Per an article in the Journal of Food Science, University of Arkansas researchers found 59% of survey respondents at least occasionally purchased organic chicken.
At a time when restaurant-goers have cut back on the "extras", how can operators and suppliers develop the sort of craveable, sweet endings that truly entice guests?
During the Second World Congress of Public Health Nutrition held in Portugal last week, several new and pending studies were presented that show clear evidence that poor nutrition is growing in affluent countries, despite widespread consumer access to nutritious foods and nutritional education campaigns.
Not only are restaurant patrons willing to pay more for meals prepared with produce and meat from local providers, the proportion of customers preferring local meals actually increases, when the price increases, according to a team of international researchers.
Manufacturers must be savvy about what flavor ingredients can be used in which countries. Good flavor also is important in fried foods, but acrylamide can be an issue. Both subjects were topics at Prepared Foods' 2009 R&D Applications Seminar-East.
Since flavor can easily be imparted through sauces, condiments and dips, chefs are using bolder, spicier and more ethnic-inspired ingredients to amp up the foodservice flavor scene.
French cuisine has long been considered by many to be the gold standard for culinary excellence. Now, the economy has French consumers looking for affordable quality.
Restaurant operators, hit hard by the recession, scramble to find offerings that incorporate new ingredients and presentations, an acceptable price point and previously underserved dayparts--all while trying to guess what the next hot trend will be.
The year in foodservice beverages has been the year of the smoothie, with major and minor chains adding the beverage with a healthy positioning, nutritional ingredients and creative flavorings. That said, coffee remains the segmentís stalwart.
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