Customization in consumer food products is seen through product launches that allow consumers to take ownership and essentially tweak a product to make it "theirs." In hot cereal, a recent launch from category leader Quaker does just this.
Fresh data on prebiotics are presented in the report "Determination of the in vivo Prebiotic Potential of a Maize-based Whole Grain Breakfast Cereal: A Human Feeding Study."
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.
Adding fruits, such as cranberries, raisins and berries, as well as vegetables, to food and beverage products contributes toward optimal sensory appeal.
Teenagers are rarely a direct target for food and drink manufacturers, which makes the launch of Nature’s Plus Source of Life Power Teen Energy Bar stand out amidst the crowded energy bars segment.
The most recent definition of dietary fiber by the American Association of Cereal Chemists, in 2001, stated it is the edible part of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine, with complete or partial fermentation in the large intestine.
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