Culinology - September 2016 - 11

EMERGING trends consistent supply chain of those types of products? Is it safe? How are you going to produce it? The list goes on and on. There are so many questions that have to be answered." 70,000 Number of product launches worldwide 2010-2015, by front of pack claim Source: Ingredion 64,086 60,000 Thinking globally Demand for transparency has given rise to technologies that enable consumers to learn about the ingredients in the packaged food they buy, like the SmartLabel bar code initiative created by manufacturers and retailers. However, as Mr. Hughes reminded, the needs of the global population must not be forgotten. "If you really want to look at megatrends, look at the entire planet," he said. "A lot of things will be fads or trends for elite developed countries that can support them, but there are 10 billion people coming in the rest of the world that we have to feed, and they're not going to use Google Glass or QR codes to read labels on products. They're going to get up in the morning and wonder where their food is coming from. "Make sure to look at the entire world, not just what 50 million people in North America want." 50,000 40,000 29,023 30,000 23,020 20,000 10,000 5,376 3,574 0 Clean label Gluten free Texture Added Natural fibers sweeteners Enterprise Food Products, LLC The Caramelized Sugar Experts Your Creativity + Our Products ENDLESS POSSIBILITIES Using EFP's Caramelized Sugar products in original food creations result in rich desirable flavor modifications and incidental color appeal that enables you to drastically shorten your ingredients listing. Our high grade line of Caramelized Sugar Powders and Syrups range from lightly browned flavor profiles to dark burnt notes which offers you flavor freedom with your Sauces, Marinades and Dressings. EnterpriseFood.com / 845.358.1958 SEPTEMBER 2016 | Culinology | 11 https://www.facebook.com/enterprisefoodproducts http://www.EnterpriseFood.com https://twitter.com/EFPLLC https://www.linkedin.com/company/2863627?trk=tyah&trkInfo=tas%3Aenterprise%20food%2Cidx%3A1-3-3

Table of Contents for the Digital Edition of Culinology - September 2016

Culinology - September 2016
Table of Contents
President's Letter - 400-word limit jam session
Emerging Trends - Flavor innovation going Nuts
IFT16: The complicated reality of simple ingredients
Ingredient Trends - Embracing new proteins
Flavor Trends - Pour on the flavor
Member Profile - Corps Values
Expert Voices - PowerBar
Industry News
Student Profile - Hannah Dressen
Petits Fours
News bites
Ad Index
Culinology - September 2016 - Culinology - September 2016
Culinology - September 2016 - 2
Culinology - September 2016 - Table of Contents
Culinology - September 2016 - President's Letter - 400-word limit jam session
Culinology - September 2016 - 5
Culinology - September 2016 - Emerging Trends - Flavor innovation going Nuts
Culinology - September 2016 - 7
Culinology - September 2016 - IFT16: The complicated reality of simple ingredients
Culinology - September 2016 - 9
Culinology - September 2016 - 10
Culinology - September 2016 - 11
Culinology - September 2016 - Ingredient Trends - Embracing new proteins
Culinology - September 2016 - 13
Culinology - September 2016 - 14
Culinology - September 2016 - 15
Culinology - September 2016 - 16
Culinology - September 2016 - 17
Culinology - September 2016 - 18
Culinology - September 2016 - 19
Culinology - September 2016 - Flavor Trends - Pour on the flavor
Culinology - September 2016 - 21
Culinology - September 2016 - 22
Culinology - September 2016 - 23
Culinology - September 2016 - 24
Culinology - September 2016 - 25
Culinology - September 2016 - 26
Culinology - September 2016 - 27
Culinology - September 2016 - 28
Culinology - September 2016 - 29
Culinology - September 2016 - 30
Culinology - September 2016 - Member Profile - Corps Values
Culinology - September 2016 - 32
Culinology - September 2016 - 33
Culinology - September 2016 - 34
Culinology - September 2016 - 35
Culinology - September 2016 - Expert Voices - PowerBar
Culinology - September 2016 - 37
Culinology - September 2016 - 38
Culinology - September 2016 - 39
Culinology - September 2016 - 40
Culinology - September 2016 - Industry News
Culinology - September 2016 - 42
Culinology - September 2016 - 43
Culinology - September 2016 - Student Profile - Hannah Dressen
Culinology - September 2016 - 45
Culinology - September 2016 - Petits Fours
Culinology - September 2016 - 47
Culinology - September 2016 - 48
Culinology - September 2016 - News bites
Culinology - September 2016 - Ad Index
Culinology - September 2016 - 51
Culinology - September 2016 - 52
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