It is no secret that many consumers are trying to incorporate more fruits into their daily diet in response to dietary recommendations from several sources and increased media attention toward the nutritional benefits associated with fruit.

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.

Dried plums have a range of applications in food processing.

Raisins are a natural product that may be used in a wide variety of applications.

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.

Ingredient characteristics, processing and interaction are crucial factors when formulating with starches and hydrocolloid gums in smoothie and frozen dessert applications.

Hypertension, or high blood pressure, is a major risk factor for two of the leading causes of death in this country -- heart disease and stroke -- and affects more than 65 million Americans.

If ever there was any doubt of yogurt’s mainstream appeal, it certainly was laid to rest this year, as the delectable could be found seemingly everywhere—fortified, as an indulgence, drinkable, etc. The Dannon Co. started the ball rolling in March with Dannon la Crème Rich and Creamy with Chocolate Pieces, described as “the perfect dessert combining the wholesomeness of yogurt with the decadence of chocolate.”

The dessert menu often distinguishes one restaurant from its competitors. Along with small portions, dessert trends have ethnic twists that are fruit-heavy and convey an emotional appeal to the inner child.