Prepared Foods - October 2008 - (Page 64)

Organic Flavors that Nature had Always Intended culinary creations green image. Green ingredients do not necessarily need to be part of the entire menu; they can be peppered in where appropriate and economical for the restaurant operation. Panera Bread serves organic American cheese on the Grilled Cheese Sandwich on its children’s menu. Mansion on Turtle Creek created its Strawberries and Basil dessert, which goes “green” by sourcing one ingredient from nearby; it features buttermilk shortcake, macerated local strawberries, Thai basil ice cream, strawberry sorbet and strawberry soda with basil tapioca. Savoury Systems International,® Inc. introduces “Savorganic,” a brand new exciting line of Certified Organic Yeast Extracts which can be used for flavor and flavor enhancement in savory products. Are you having trouble finding enhancers for your natural or organic products, or just want to clean up your labels for the new healthy eating habits? If so, Savoury Systems is here to help you. Our Savorganic products can improve flavor and keep labeling requirements in check. Couple these benefits with our outstanding customer service, and you’ve got a winning combination! Please contact us today for more information. It’s All Kosher Kosher foods are becoming more popular and important to the restaurant menu, for reasons not quite expected. It would be expected that kosher foods would increase on the menu because of increased interest in the Jewish faith or more people following Jewish dietary law. According to Mintel’s report on sacred foods, only 6% of consumers avoid certain foods because of religious reasons. Among these consumers, just three in 10 described themselves as kosher. The main reasons consumers are turning to kosher are quality and food safety. Over half (55%) of those polled say they eat kosher foods, because they believe these foods to be safer and healthier—a sign of quality. To be certified as kosher, the food manufacturing facility needs to be inspected by a rabbi and given a kosher certification. This extra inspection, apparently, is reassuring consumers that the food is safe to eat. Many “green” consumers are also attracted to kosher foods. “Ecoreligious certification” is a term used to describe a process that could address the issue of technology and sacred foods. Foods certified as kosher often qualify as organic, natural, sustainable and fair trade. Kosher cuisine is no longer just marketed to the religious. Expect to see more sacred foods, like kosher foods, exist in sync with mainstream food trends. Mintel Menu Insights, a part of Mintel International Group, is a key resource for analyzing trends in the U.S. restaurant industry. The database tracks menu trends and innovations from the 350 largest chain restaurants and 150 independent restaurants, also featuring the nation's top 50 chefs. Trends are reported quarterly, offering insight into pricing, menu items, ingredients, preparations and entirely new menus. For more information, visit www.menuinsights.com or contact Mintel International at 312-932-0600. PO Box 5487 Branchburg, N J 08876 , Phone: (908) 526-2524 ■ Fax: (908) 526-2632 E-Mail: customerservice@savourysystems.com Web Site: www.savourysystems.com Certified Organic by OTCO See Food Master-INGREDIENTS, p. 158 October 2008 ● www.PreparedFoods.com http://www.savourysystems.com http://www.menuinsights.com http://www.savourysystems.com http://www.PreparedFoods.com

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

Prepared Foods - October 2008 Contents Hitting the Shelves Winning Way—Spirit of Innovation Award Winners—Foodservice and Retail MarketWatch Novel Ingredients for Sports Nutrition Products NutraNews The Flavors of Cooking On the National Menu A Matter of Balancing Taste Solving Problems with Dairy Ingredients Colorings: Will I Be Blue? Coloring with Confidence: Inclusions R&D Applications Seminar: Answers for Dairy and Confectionery Applications R&D Applications: Naturally Vibrant Colors R&D Applications: Healthy Foods with Flavor Abstracts

Prepared Foods - October 2008

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