Single-servings added convenience to milk. Ingredients added flavor to ice cream. Butter added color-filled fun for kids of all ages, and consumers added indulgence to their list of desires; dairy products enjoyed a year of surprises at every turn.
A category born of meat-oriented concerns has seen its consumer base grow to include occasional vegetarians; its manufacturing base also has blossomed.
Food purchase decisions by the poor often entail tradeoffs among taste, preference and quality factors—either real or perceived—to meet spending constraints.
Soy sauce's many flavor compounds have led developers to a variety of new uses for a rather old ingredient, while others opt for a more recent flavor enhancing alternative.
A family of encapsulated flavors made with proprietary extrusion technology offers better retention of volatile top notes, and a long period of stability so that consumers get the maximum flavor quality and impact in food products.
Ethnicity is key in the foodservice sector, as is competitive pricing. Fruits are on the rise. Desserts are in, and consumers enjoy upscale sandwich breads.
Bite-size varieties begin to permeate the marketplace. A major company reformulates to use canola oil and avoid trans fatty acids. More soy snacks enter the snack psyche.
More fortification appeared in the dairy aisles. Milk alternatives continued to offer dairy's benefits. Hershey's line of milks and shakes received approval for shelf-stability.
Even in a time of economic uncertainty, one thing is certain: everybody has to eat. However, unlike other times in the past, not everyone has to eat home-cooked meals.
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