Authentic/Ethnic

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Exotic and tantalizing, West African cuisine merges traditional French and Portuguese foods with those of local tribal groups for unique and inspiring offerings.

Although the Jewish population in the U.S. is less than 6 million, according to the Halal Journal (July 27, 2006), the kosher industry has developed significantly more than 86,000 kosher-certified products.

Utilizing industry brands in other products; improving milk’s mealtime use; healthy additions to whole grains; smaller servings are a big thing; and McDonald’s jumps into the coffee bar scene.

The food and beverage industry has tremendous challenges to cater to the important, yet varied, Hispanic consumer base.

Today, people are looking for products that are organic, give high energy, are natural and produced from whole grains.

Napa Valley has long been synonymous with wine. In recent years, Napa Valley’s culinary caché has taken on new marketability.

Plentiful pumpkin; cinnamon begin again; call your edemame; and la isla granita.

Huge growth in Indian cuisine; green tea still going strong; martinis with an energy boost; and more cheese varieties hit menus.

Over the past two decades, many factors have combined to change American consumers’ perceptions about Mexican food and to direct their tastes toward more authentic variations.

After a strong showing in the 2005 Spirit of Innovation Awards, FGF Brands returned in 2006, determined to make its mark and depending upon strong, knowledgeable teams to refine a formulation, scale up and commercialize a product that would require an entirely innovative manufacturing process.