The move toward portion control in restaurants has proven a challenge for many foodservice operators, as they struggle to reduce portions, while convincing consumers they are still getting value for their money.
Chef Chris Warsow, of Bell Flavors & Fragrances, discussed flavor trends and doing business in the flavor industry during an interview with one of Prepared Foods’ editors.--Eds.
Clean labels are said to attract consumers. However, like so much with consumers, perceived wants may fit poorly with reality.According to a 2008 report by The Freedonia Group, from 2002-2007,
The decision to mandate calorie content on chain restaurant menus meets a positive response, noting that an educated population is essential to fending off the obesity epidemic.
The economics behind food labeling provides insight into the dynamics of voluntary and mandatory food labeling and the influence labeling has on consumers’ food choices.
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