With children now regularly eating out at restaurants, watching TV cooking shows with their parents and being exposed to new foods while traveling, the days of basic fare have gone.
The industry has made great advances in reducing the sodium content of a variety of foods, but are manufacturers prepared for consumer feedback on these items?
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.
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.
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.
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