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Prepared Foods
Jan 2007
The Future of Food
Prepared Foods' New Products Conference featured three leaders in the industry offering their perspectives on the future of foods and beverages. Topics covered a gamut of areas and concerns, touching on regulations, trends both real and perceived, safety issues and confronting the unexpected, as well as a host of others. While the near future may not be completely different than the present, it does hold some possibilities -- for success and failure.
Confronting Confectionery
Chocolate has a dark side that is calling to candy lovers and manufacturers alike and, in the process, is helping to propel confectionery sales to near the $29 billion mark.
Classic Southern Cuisine
Southern cuisine offers anything but a narrow selection of foods and food styles, making it a difficult category to define. Regular PF contributor Wilbert Jones explores many facets of Southern cuisine, including some recipes from his recently published cookbook.
On the National Menu
New dessert offerings make it hip to sip; fruit is increasing soup's gourmet quotient; fennel finds fans; and rubs are moving into unexpected areas.
Formulating for Sports Performance
Professional athletes and occasional gym rats alike utilize sports foods and beverages for a boost of energy, rehydration or simple endurance. In the process, the category has seen a rise in the use of stimulants, proteins and peptides.
Essential Facts on Functional Fibers
Dietary fiber has been a hot topic in the food industry in recent years. Fiber's health benefits, methods of analysis, content in foods and isolation from raw materials, as well as the impact of processing on fiber content are discussed.
Reducing Sodium, a Matter of Taste
Consumer health concerns, whether warranted or not, are prompting manufacturers to reduce their products' sodium levels while maintaining the same taste. A variety of tactics and ingredient options are available for those seeking to decrease sodium content.
R&D Applications Seminar: Diving into Dairy Development
The dairy track of Prepared Foods' 2006 R&D Applications Seminar offered an array of possibilities for formulators. In discussing cheese, yogurt, ice cream and other dairy products, presenters examined benefits of gums, flavorings, sweeteners, bulking agents and other elements in creating winning products.
R&D Applications Seminar: Quality Quotient
One session presented the case for vegan products along with information on ingredients that can be included in successful vegan foods and beverages. Those attending the Product Development Advances track of Prepared Foods' 2006 Applications Seminar also heard tactics for the efficient development of new products in general.
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