Ingredient Trends

The Centers for Disease Control (CDC) made a major announcement on February 7, 2012 covering the release of their new report on reducing sodium in American diets. The new report featured the top ten sources of sodium in processed food, with the surprising discovery that foods like bread and processed meats are the leading sources

During our quest to uncover top flavor trends for 2012, we found a helpful Mintel Report, titled “Innovation on the Menu: Flavor Trends.” Mintel is a research company that provides market intelligence and analysis for the food industry. This report reminds us that creating satisfying, flavorful dishes remains every chef’s top tactic to encourage repeat customers. Manufacturers

As usual, around this time of the year, publications, consultants and organizations are submitting their predictions for 2012’s restaurant food trends and popular developments. 2012 Restaurant Predictions The Institute of Food Technologists (IFT) released a report from Technomic, a food service research and consulting firm, speculating that many upcoming foodservice trends relate to the unstable

For the past year, sodium-reduction initiatives and sodium-replacement ingredient products have been one of the main trends in the food ingredient industry. Sales of these ingredients have expanded to significant commercial scale. Our blog posts on low-sodium ingredient trends have been the most viewed and most passionately commented upon, of any current industry trends. In

Last March, we ran a blog post that asked the question “Gluten-free—Trend or Fad?” The post received hundreds of comments and responses on our blog, Twitter page, and on a couple dozen different food groups on LinkedIn. The passion on this issue runs high and opinions cross the spectrum from seeing gluten-free as a mainstream

Our recent blog post included a dozen links to different ingredient companies with low-sodium or sodium-replacement products. Click here to read a Food Processing article about “America’s Assault on Salt.” What do you think is the best ingredient product on the market to customers looking for low-sodium or sodium-replacement ingredients? Comment and share here. We

The latest Dietary Guidelines for Americans were released in January 2011 and focused industry attention on the need for food manufacturers and food service operators to continue improving the health and nutritional profiles of their products to keep up with the new standards. Food ingredient marketers that sell ingredient products to these customers will have

In a February article on foodproductdesign.com, it appears the gluten-free food trend is still on the up-and-up. In fact, the sector is projected to grow to $6 billion by 2015. The article also suggests that this rise in popularity has to do with a few factors: An increase in diagnosis for Celiac Disease (CD)—In a