From marinades to Mediterranean, coffee aromas to vegetable nuances, speakers at Prepared Foodsí R&D Application Seminars presented information on flavoring trends and formulation tactic.
Todayís sophisticated children are attracted to foods that feature good taste, ethnic elements, healthfulness, and, more importantly, they need to be approved by mom and dad.
Ingredients and food components that trigger the perception of taste and flavor have been combined in such traditional ways that they have come to define the worldís cuisines, from Italian to Mexican to Greek.
The troubled economy is having few ill effects on candy sales, as consumers seek relatively inexpensive indulgences and children continue to be a prime demographic.
The nominees for the 2009 Spirit of Innovation ran the gamut, from beverages to snacks, from breakfast items to dessert snacks. The innovative teamwork involved in creating these exemplary products managed to combine unique concepts with the latest trends and the underlying needs of the consumers.
Let Them Eat CakeWhen making trans fat-free, cake-type systems, it is possible to leave the hassle and mess of plastic shortenings and hydrated emulsifiers behind and move to dry powder
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