Prepared Foods - September 2008 - (Page 33)

new product trends PRODUCT SUCCESS BEGINS WITH FRENCH’S FLAVORS. ® © ISTOCKPHOTO Studies evaluating the descriptive abilities of children have been mostly inconclusive. problems of testing with real food products, such as ﬁnding test locations with cooking facilities, dealing with food-handling, health and safety issues, etc. It also allowed the number of items tested (12 items in ﬁve food categories) to be larger. In summary, children are an important consumer segment, and their likes and dislikes should not be ignored by the food industry. In order to develop and market products effectively, it is necessary to use children in sensory and consumer-based tests. However, it is important to understand their limitations when designing the experiments, selecting the methods of research and analyzing data from these types of tests. Future research could concentrate on novel sensory and consumer research methods speciﬁcally developed for children. Several sensory methods already in use for research with adults should be evaluated to determine whether they could be modiﬁed for use with children. Chantal Gilbert is sensory and consumer research manager, Department of Consumer and Sensory Sciences at Campden, c.gilbert@campden.co.uk. Tim Hutton is publications manager, Department of Corporate Communications at Campden, t.hutton@campden.co.uk. Review 53 (“Issues in Children's Food Choices: Methods for Sensory and Consumer Research”) is available from the Publications Ofﬁcer at CCFRA. For more information, e-mail pubs@campden.co.uk or visit www.campden. co.uk/publ/pubﬁles/r53.htm. Campden & Chorleywood Food Research Association, www.campden.co.uk. Blend your vision with French’s Famous Flavors and give your new product that something extra—built-in consumer appeal. Use the market-tested flavors of French’s Flavor Ingredients to enhance the umami experience with signature marinades, sauces, dressings and more. ® Frank’s® RedHot® Cayenne Pepper Sauce— the original Buffalo flavor that started it all French’s® Mustard—America’s favorite line of mustards; French’s® Worcestershire Sauces and more Cattlemen’s® Barbecue Sauces—universal appeal and regional preferences Over fifty unique flavors in wet or dry formats America’s Famous Flavors See Food Master-INGREDIENTS, p. 70 1-800-4-FRENCH FrenchsFlavorIngredients.com www.PreparedFoods.com ● September 2008 ©2008 Reckitt Benckiser Inc http://www.campden.co.uk/publ/pubfiles/r53.htm http://www.campden.co.uk/publ/pubfiles/r53.htm http://www.campden.co.uk http://FrenchsFlavorIngredients.com http://FrenchsFlavorIngredients.com http://www.PreparedFoods.com

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

Prepared Foods - September 2008 Contents Hitting the Shelves Talk Soup Why Kids Choose the Foods They Do MarketWatch Regulations Oaxaca: Land of the Seven Moles Flavor Secrets: A Touch of Garlic On the National Menu Emerging Healthy Ingredients: Staples to Stars Formulating for Texture and Viscosity R&D Applications Seminar: Tropical Fruits and Flavor Considerations R&D Applications: The Fifth Taste R&D Applications: Fiber Byproduct Adds Value Abstracts IFT Profile Fast-tracking with Fiber-ful Grains R&D Applications: Domestic New Superfruit NutraNews

Prepared Foods - September 2008

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