Some ingredients used in making savory flavors include fruits and vegetables, peppers, onions, garlic, tomatoes, miso and umami; savory notes are also being incorporated into beverages and desserts.

With so many cheeses available today, there are several categories by which they can be referenced. Milk type, country of origin, region, handling, aging and texture are some of the various classification strategies that have been used.

Touting protein content is hot. Soy, dairy, pea, rice, egg and other proteins contribute nutritional value, while interest in gluten-free foods continues to grow.

Attendees of Prepared Foods 2009 R&D Applications Seminars-East heard information on ingredients, such as lycopene, pomegranate extract, collagen, lutein, beta-carotene and polyphenols, which help protect skin from sun damage, water loss, oxidative stress and other damaging environmental factors.

One organization offers studies pointing to the role that proteins, particularly whey proteins, can play in the functional beverage market for women and Baby Boomers.

Regulators begin to impact functional food efforts, yet opportunities remain, as we explore nutritional ingredient trends.

Sweet and savory snacks are seeing growth in developing economies, and three particularly hot areas are seeing growth, while U.S. consumers appear to be seeking health and convenience in the category.

Hot and spicy gain in popularity among snacks, which are proving almost recession-proof, while upscale chocolate invigorates the confection category.

Sweeteners continue to be at the fore of consumersí concerns, while functional beverages go mainstream and the segment experiences an energy surge.

The importance of functional claims is evident in cereal and health bars, while sales of hot cereal surpasses those of the cold varieties.