Food Business News - April 7, 2015 - (Page 56)

Supplier Innovations and News Hot and spicy popularity continues to grow According to a recent survey of U.S. consumers conducted by Kalamazoo, Mich.-based Kalsec, 80% enjoy hot and spicy foods. More than half of those surveyed eat spicy foods at least once a week. In addition, the frequency of consumption and heat levels of hot and spicy foods continue to rise. Snacks and soups were the most common new hot and spicy foods tried in the past year. While choosing restaurants for hot and spicy options still ranked high, 6 of 10 consumers now prepare hot and spicy meals at home. Dinner remained the most popular meal for hot and spicy foods. Additionally, consumers are interested in the ingredients used to make hot and spicy foods. They indicated a desire for complexity in the heat experience, which includes the selection of more ethnic varieties. Thai food was the most common new hot and spicy cuisine tried in the past year, while curry was the most common hot and spicy ingredient. Jalapeño, cayenne and chipotle were among respondents' preferred pepper sources. Additional survey details are available for view at Visit: Food Quality Alliance: a total management solution Quality assurance managers in the food and beverage industry face rapidly escalating time and resource demands. To help alleviate the pressures, The Global ID Group, Anaheim, Calif., formed the Food Quality Alliance, a consortium of executives in food safety and quality control working together to provide a single source of more 56 FOODBUSINESS NEWS ® than 40 testing, training and certification services. Scheduled to launch in the second quarter of 2015, it will provide quality assurance teams with an integrated platform to manage responsibilities. The consortium will offer products and services from the Global ID Group (CERT ID, Genetic ID and FoodChain ID) and its fellow founding members. Other members include the California Certified Organic Farmers, the Orthodox Union and The Acheson Group, L.L.C. The alliance also will include laboratory partners to provide chemical and nutritional testing services. Visit: American Casein Co. now AMCO Proteins Burlington, N.J.-based American Casein Co., commonly referred to as AMCO, has changed its name to AMCO Proteins. "AMCO Proteins better reflects the growth of our organization over the years, the broader marketplace where we will invest in the future and our commitment to providing our customers with ingredient solutions designed to enhance their products," said Nancy Kraus, product manager at AMCO Proteins. Visit: April 7, 2015

Table of Contents for the Digital Edition of Food Business News - April 7, 2015

Food Business News - April 7, 2015
Challenges ahead for ConAgra Foods
Shifting from weight management to wellness
Beverage Business News - Beyond milk: Dairy ingredient trends
Table of Contents
Web Contents
Editorial - India may soon rival China in growth
Health concerns, competitive headwinds slow U.S. chocolate sales growth
Innovation brewing at McCormick
Tyson Foods leveraging Hillshire innovation
Heinz, Kraft merger offers ample international opportunities
Kroger on the cutting edge
Packaged meats sales lift Smithfield earnings
Market Insight - Farmers’ planting intentions vary from expectations
Washington - Feinstein, Leahy introduce B.P.A. labeling bill
Company Profile - Panera 2.0: In pursuit of excellence
Ingredient Innovations - Anticipating egg alternative needs
Dairy solids assist with flavor development
New Food Products
Ingredient Market Trends - U.S.D.A. March 1 soybean, corn and wheat stocks up from year ago
Ingredient Markets
Highlights from Research Chefs Association’s Culinary Expo in New Orleans
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - April 7, 2015