Mexican cuisine as it is known today has a fascinating history that includes a connection with explorer Christopher Columbus. Many students learned that “In 1492, Columbus sailed the ocean blue” and discovered America, but he never actually reached those shores.
Both kosher- and halal-certified products convey a sense of food quality and safety to consumers, proving the recent growth in both markets goes beyond religion. Speakers at two Prepared Foods’ R&DSeminars provided information and insight on what makes these two markets perfect mainstream cross-overs.
Familiar flavors and eating experiences capitalize on Hispanic consumers’ authentic expectations, but this demographic hungers for more than tradition.
Chefs are taking an up-close look at flavorful, authentic meats, cheeses, vegetables and seasonings used in new Mediterranean-inspired restaurant dishes, such as frittatas and tapas, to entice consumers.
An increasingly popular cuisine, Korean dishes contain identifying ingredients, such as chilies, garlic and savory sauces. Umami and kokumi enhancers play an important role, as well.
According to a recent trend report by Packaged Facts, the expanding appetite for Hispanic food and drink among non-Hispanic Americans, combined with the rapid increase in the Hispanic population, is aggressively driving sales of mainstream Mexican products, along with authentic Hispanic and nuevo-Latino foods.
Most Americans’ plates do not resemble the nutritionally-balanced quadrants on the USDA’s MyPlate (the new federal guidelines for a healthful daily diet). So note market research firm The NPD Group’s new food and beverage findings, as reported in an online article by Pizzamarketplace.com (December 13, 2011).
A team of international researchers identified antioxidant components in ingredients of the Mediterranean diet that are highly beneficial in preventing breast and skin cancer
RSS
