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The foods consumers are demanding include ethnic, local, organic, comfort, healthier, variations on burgers and sandwiches, breakfast foods and upscale childrenís menu items.

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.

Burger battleground; searching for authenticity.

Americans may only eat healthy when at home; and favorite restaurant snacks make it into the mainstream.

Chief editor Claudia O'Donnell weighs in with what was noteworthy at the 2009 IFT Show.

Good for the soul food; organic and "green" items are becoming more commonplace on menus; and kosher foods increase in popularity.

Sandwich chains find the magic number; grape new world; Cajun sandwiches emerge in popularity; and foodservice gains in c-stores. 

Globalization and worldwide income growth are increasing similarities across countries in what consumers eat and where they shop and dine. 

According to the Research Chefs Association (RCA), “Culinology®,” a term they coined, “will become the universally recognized integration of culinary arts with foods science and technology, and its practitioners will define the future of food.”

Attendees of Prepared Foodsí R&D Applications Seminar-EAST heard about healthy ingredients for different consumer groups; thesupplier/food developer relationship; and effective new product development methods.