Not sure about you, but I have been enjoying some very decent hot sandwiches at very unsuspecting establishments, such as mini marts, coffee shops and even — brace yourself — vending machines.
What we eat for breakfast varies markedly in different cultures around the world, but often includes carbohydrates such as cereals, rice or bread and bakery products, fruit and vegetables, protein — such as meat, fish, eggs or dairy products — and hot or cold beverages.
As a parent of a picky eater, I have been secretly adding all types of veggies to my “famous” meatballs. When they are covered with red sauce and served with pasta, the spinach is barely detectable!
With two sons playing summer baseball, and each boy on a house team as well as a travel one, my husband and I feared we would be challenged with one of our favorite warm-weather pastimes (after watching our sons play baseball, of course): outdoor grilling. Thankfully there are an increasing number of fish, meat and poultry options that I would consider to be “grill ready.”
It’s that time of year when consumers typically experience increased media attention to food safety, as most foodborne pathogens grow fastest at summertime temperatures and high humidity.
The perceived healthfulness of foods and beverages continues to be a major factor influencing purchase decision, according to the hot-off-the-presses “2011 Food & Health Survey: Consumer Attitudes Toward Food Safety, Nutrition & Health.”
The ready meals sector is particularly innovative when it comes to new product activity, with creative use of packaging and flavorful creativity with proteins.