Prepared Foods - August 2008 - (Page 115)

r&d applications R&D Applications Seminar @ISTOCKPHOTO/PHIL DATE PREPARED FOODS com Formulation Information Attendees of Prepared Foods’ R&D Seminar series heard about ethnic trends in America, specifically about Hispanic, Indian and Asian foods. They also learned how hydrocolloids affect taste, aroma, mouthfeel and texture in food and beverage systems, and how certain software can help with claims and costs. Ethnic Food Trends A population that is increasing in diversity and aging is shaping today’s U.S. food market. Health and wellness, as well as sophistication, are also factors. The U.S. Census Bureau reports 14 million Asian and 41.3 million Hispanic people in the U.S., and they have a major impact on American culture, including food. Aging Boomers have money and are willing to spend it. They like to eat out, and they like foods that are hot, spicy and bold. Tastes are sophisticated, requiring bold new flavors, complexity, culinary fusion and authenticity. In his presentation entitled, “Navigating, Creating and Capitalizing on Ethnic Food Trends,” James Duncan, of Vegetable Juices Inc., discussed the topic of ethnic trends in America. Asian and Hispanic foods are hot culinary trends. Mexican food is on the upswing in fast food, casual restaurants and fine dining. Americans are enthusiastically embracing a wide range of new tastes and flavors, as Latin foods make further inroads into mainstream shopping and dining. In retail, ethnic foods account for 12% of all retail food sales, and that is increasing every year. Of that, 42% is Hispanic-influenced. Americans' enchantment with Latin food appears to be growing, in good part because of the explosion of new tastes, ingredients and combinations. As tacos, burritos, enchiladas, quesadillas and taquitos have gone largely mainstream in supermarket freezer cases, other items, like empanadas, plantains, sofrito, Caribbean barbecue and the açai berry from the Brazilian rain forest, are taking center stage. Southeast Asia is a cook’s paradise and an eater’s, as well. The food of any region is not only the result of what the ground and climate will produce, but also of who has been there, what powers have influenced it, how poor or wealthy the people are and what its sensibilities prefer. The major influences on Southeast Asian cuisines have been exerted by China from the east (the wok, noodles) and India (curries) from the west. As in Chinese cuisine, the cook strives for a harmonious balance of textures, temperatures and flavors: sweet, sour, salty, bitter. Creating quality ethnic products often requires whole, natural foods, authentic fresh flavors, functionality, clean labels, convenience, superior color and body, and high quality. The company supplies authentic products, including juices, purees, dices, blends, sauces and dehydrates, that can help achieve those goals. They employ innovative, marketdriven applications; new processes; new ingredients; new proprietary blends; and emerging trends and technologies. www.PreparedFoods.com ● August 2008 115 http://preparedfoods.com http://www.PreparedFoods.com

Table of Contents Feed for the Digital Edition of Prepared Foods - August 2008

Prepared Foods - August 2008 Table of Contents Hitting the Shelves Promoting Craveable Foods and Beverages It’s a Small World MarketWatch Regulations: Safety Dance A Taste of Southeast Asia Flavor Secrets: Asian Five-spice Flavor Secrets: The Well-seasoned Potato On the National Menu To Serve and Protect: Flavor and Nutrition Protection Fat Applications in Transition: Creation of Good vs. Bad Fats A Tasteful Formulation Balance Nutrient Density and Dairy Foods R and D Applications Seminar: Formulation Information R and D Applications: Some Flavors Like it Hot R and D Applications: Prebiotics from a Conifer? R and D Applications: Seeing Red (Foods) R and D Applications: A Probiotic with Survival Skills Abstracts

Prepared Foods - August 2008

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