Prepared Foods - February 2009 - (Page 76)

advertorial 2009 RCA Culinary Profiles American Egg Board One of nature’s most perfect foods makes other foods perfect, too. Versatile, hardworking real egg products offer a wide array of functionalities, including coagulation, emulsification, foaming and crystallization control. Egg products are a valuable tool in meeting diverse formulation requirements while providing clean labels that consumers crave. American Egg Board (AEB) is the U.S. egg producers’ communications link to food processors. As the egg industry’s promotional organization, AEB works to educate manufacturers and developers of new food products about the functionality and nutritional benefits of eggs. AEB develops and distributes resource materials to assist product developers, shares timely tips and trend information through a quarterly newsletter and a monthly e-newsletter, and also makes available egg product experts to answer technical questions. Throughout the year, AEB develops science-based White Papers discussing pertinent nutritional topics such as Protein, Satiety, Functionality and the Gluten-Free aspects of using egg products. These White Papers can be found at http://www.aeb.org/EggProducts/nutritiontrends/index.htm. It is our belief that in helping food formulators become more aware of the benefits of egg products, they can create more healthful and appealing products for consumers. For more information about American Egg Board promotional efforts and activities, or facts on egg products, nutrition, technical specifications and formulas, visit us at our web site: www.aeb.org. Almond Board of California Established in 1950, the Almond Board of California’s (ABC) charge is to promote the best quality almonds, the state’s largest tree nut crop. ABC’s membership is comprised of the growers and handlers who supply 80 percent of the world’s almonds and virtually 100 percent of the domestic supply. The Board continues to invest in nutrition research and consumer-marketing campaigns to stimulate demand for almonds as a snack, a rewarding indulgence, and a sought-after ingredient in food choices at the supermarket and in restaurants. Per capita almond consumption doubled in the United States between 1999 and 2007, fueled by the California almond industry’s marketing and education programs aimed at 51 percent of the U.S. population who fit the health- and food-focused target demographic. Consumers’ demand for almonds is mirrored by the growing number of new almond-containing food products introduced to the marketplace. In North America, that number nearly doubled from 2003 to 2007. California Almonds are an exceptionally versatile, value-adding ingredient. They provide a winning combination of qualities that consumers want and food professionals need – distinctive crunch, toasty flavors, wholesome nutrients and a chameleon-like ability to complement thousands of foods for all eating occasions and cultural palates. For more information visit, www.AlmondsAdd.com. For further information, contact: Elisa Maloberti Director of Egg Product Marketing 1460 Renaissance Drive Park Ridge, IL 60068-1340 847.296.7043 Email: aeb@aeb.org www.aeb.org 76 February 2009 • www.PreparedFoods.com http://www.aeb.org/EggProducts/nutrition-trends/index.htm http://www.aeb.org/EggProducts/nutrition-trends/index.htm http://www.AlmondsAdd.com http://www.aeb.org http://www.AlmondsAdd.com http://www.aeb.org http://www.aeb.org http://www.PreparedFoods.com

Table of Contents Feed for the Digital Edition of Prepared Foods - February 2009

Prepared Foods - February 2009 Contents Hitting the Shelves Category Analysis: Contemplating Condiments Consumer Research: Flavor Launches Signal Trends Regulations: Food Protection MarketWatch Grab and Go: From Street Food to Retail Flavor Secrets: Shrimp Around the World On the National Menu Gelatos and Gourmet Ice Creams R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality R&D Applications: CLA Claims on Ingredient Statements R&D Applications: Leavening Allows Sodium Health Claims Abstracts

Prepared Foods - February 2009

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