Culinology - March 2013 - (Page 46)

PETITS FOURS 26 % love cooking Nearly 30% of food product launches are private label ingredients with the highest nutritional value is im- tween January and September 2012 were private portant. Twenty-three per cent believe supporting label, an increase of about 4 percentage points local food and produce vendors is very important, from 2011, according to Mintel International, but just 13% feel a strong need to buy organic food Chicago. 35 Nearly three in 10 food products launched be- and ingredients. Overall, 26% of consumers said they love cooking, 35% said they like it and 31% said they don’t natives to purchasing the otherwise same qual- mind it compared with just 9% who said they dis- ity goods, they will more easily be able to pursue like cooking. To top it off, 20% of U.S. consumers interests in cooking at home, regardless of their said their cooking level is advanced with 46% say- respective household incomes,” said Gretchen % like cooking “As Americans are presented with a wider variety of private label food offerings and cheaper alter- ing they are at least at an intermediate level. Grabowski, leisure analyst at Mintel. 9 “This enthusiasm for cooking at home is likely While cost is an important consideration when 31 that could be spent dining out,” Ms. Grabowski as important. Forty-six per cent of respondents said. “In addition to a perception that cooking is more cost effective, it is also a principal way in a healthier option than purchasing prepared foods % don’t mind it it comes to cooking at home, nutrition is equally who cook strongly agree that cooking at home is % dislike it to persist despite having more disposable income which Americans are bettering their health, bond- from a store, and 42% agree cooking at home is ing with family and preserving their own familial healthier than eating at restaurants. traditions. There is also an element of surprise or Additionally, 43% of Americans said buying and adventure involved in cooking at home, as those using food packaging that maintains freshness who participate can experiment with new foods and taste is very important, and 35% agree using and learn about other cultures.” AD INDEX Almond Board of California __ 40, 41 www.almondboard.com Bell Flavors & Fragrances, Inc. ____ 18 www.bellff.com Bioenergy Life Science, Inc. ______ 37 www.bioenergyribose.com Canola Council of Canada_______ 31 www.canolainfo.org ConAgra Mills __________________ 9 www.conagramills.com DuPont Nutrition & Health ______ 11 www.food.dupont.com Eatem Foods Co. ______________ 20 www.eatemfoods.com Horizon Milling, LLC ___________ 21 www.horizonmilling.com IDF/International Dehydrated Foods _____________ 48 www.idf.com IFT _________________________ 44 www.ift.org/IFT13 Ingredion__________________ 24, 25 www.ingredion.com/us Innovadex LLC ________________ 39 www.innovadex.com iTi Tropicals _______________ 38, 43 www.ititropicals.com Kalsec _______________________ 15 www.kalsec.com McIlhenny Co.__________________ 7 www.TABASCOingredients.com MGP Ingredients, Inc.________ 17, 33 www.mgpingredients.com 46 | Culinology | MARCH 2013 Mizkan Americas, Inc. ___________ 5 www.mizkan.com Nu-Tek Food Science ___________ 27 www.nu-tekfoodscience.com Penford Food Ingredients________ 42 www.penford.com Proliant Meat Ingredients________ 16 www.proliantmeatingredients.com Research Chefs Association ______ 47 www.culinology.org Savoury Systems International, Inc. 10 www.savourysystems.com Siemer Specialty Ingredients_______ 6 www.siemerspecialtyingredients.com Southeastern Mills ______________ 2 www.semills.com http://www.almondboard.com http://www.mizkan.com http://www.idf.com http://www.bellff.com http://www.nu-tekfoodscience.com http://www.ift.org/IFT13 http://www.bioenergyribose.com http://www.penford.com http://www.ingredion.com/us http://www.canolainfo.org http://www.proliantmeatingredients.com http://www.innovadex.com http://www.conagramills.com http://www.culinology.org http://www.ititropicals.com http://www.food.dupont.com http://www.savourysystems.com http://www.kalsec.com http://www.eatemfoods.com http://www.siemerspecialtyingredients.com http://www.TABASCOingredients.com http://www.horizonmilling.com http://www.semills.com http://www.mgpingredients.com

Table of Contents for the Digital Edition of Culinology - March 2013

Culinology - March 2013
Table of Contents
President's Letter - Thriving in a fast-paced market
Upcoming Events
Emerging Trends - High beef prices will impact menus this year
Healthy eating changes shape
More ingredients are being used for dairy alternatives
Peruvian Cuisine - A growing passion for Peruvian cuisine
Member Profile - Soup Master
Cooking Oils - The Next Generation of Cooking Oils
Healthy Fast-Food - Menu innovation with a side of health
Petits Fours - Older consumers driving growth at restaurants
Nearly 30% of food product launches are private label
Ad Index

Culinology - March 2013