An examination of “organic” labeling regulations and how to better understand them.

Reduced-sugar milk flavorings; shelf-stable, microwaveable meals; bottled water for the over-18 crowd; growth in halal foods; and a look at Americans’ “diet disconnects”

Huge growth in Indian cuisine; green tea still going strong; martinis with an energy boost; and more cheese varieties hit menus.

White chocolate pirate booty; side dishes with added nutrition; Guinness-flavored barbeque; wholesome chocolate goodness; and ethical products.

Consumers want natural, great-tasting, convenient and healthy foods with zero safety risk for little cost. Providing food with all these characteristics is more difficult than achieving all three goals often displayed on posters in R&D labs: “Cheap, Fast, Good…choose two.”

Three mega trends drive consumers’ flavor preferences—health/wellness, sensory indulgence and homing/comfort. Flavor choices are influenced by product application, eating occasion and consumer characteristics.

As the success of probiotics grows in the North American market, competition increases. The use of prebiotic fibers is also expanding, but research points to how much we still need to learn in order to maximize their use.

Waxy and high amylase starches differ in characteristics and functionality. Advice is offered on starch choice, how to avoid formulation issues and how to obtain optimal results.

Latin cuisine is no longer considered ethnic by most American consumers. Restaurants in every area of the U.S. now carry Latin-inspired items on their regular menus, and new items are being added by chefs and embraced by diners.