A unique, natural cassava flour is an innovative substitute for wheat flour. It enables the production of gluten-free baked goods with virtually the same taste, texture, crumb and baking characteristics as those made with wheat flour.
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.
Currently, the vast majority of the raisin industry spans nine raisin-producing countries, with world demand at 770,000 metric tons, and 45% of the world’s raisins grown in the U.S.
Consumers are seeking healthier foods in response to current medical and dietary guidelines. Baked products like biscuits, cakes, muffins, brownies and corn bread are all made with chemical leavening agents.
The U.K.’s big house retailer, ASDA, contributed to other food manufacturers’ efforts for creating cake mixes that reduce preparation time by launching its own shake and bake cake mix. Called
Formulation goals, from boosting protein in nutritional beverages to the creation of trendy ethnic foods with savory cheeses, can be achieved through the use of whey, milk and cheese ingredients.
Unequivocally, the nutritional value of cakes is not beneficial; however, manufacturers increase the health value to meet demands while continuing to cater to the other end of the spectrum--indulgence.
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