Flavors & Seasonings & Spices

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Today, the foods of some North African and Middle Eastern countries are attracting more attention, as chefs have expanded to use their ingredients in modern Mediterranean fare.

Consumer perceptions of dairy foods have always been favorable, invoking visions of healthy bones and nutrient-rich, homey products.

The addition of fortifiers such as vitamins and minerals can go smoothly, if developers are aware of the perils and solutions available during processing.

One of the fascinating aspects of spices is the way they travel from their native lands and areas of major production to become more popular in other places around the

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.

Despite the past low-carb craze, there remain few things that are as satisfying to the senses as freshly baked bread.

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,

Consumers can benefit from drinks enhanced with whey to help control weight; vitamins and minerals to help maintain health; and ingredients that help with immunity, energy and overall fitness.

Menus go pink; and lemongrass makes a showing from seafood to desserts.

A marketplace demanding bolder and more varied options is driving flavor formulators into new realms of innovation. As Prepared Foods’ “2008 Flavoring Trends Survey” finds, they are turning to superfruits an authentically ethnic flavors, though concerns abound.