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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.
I am a daily-deal junkie. From Groupon to You Swoop, I welcome these e-mailed invitations to explore local businesses — in particular, ethnic cuisines that I never would have tried before. In my field, I also call it “market research.”
For all the hype that low-carb dieting received during the past decade, you would think that center-of-plate proteins would avoid carbohydrate ingredients in order to not tarnish their good name.
Spices have long been recognized as ingredients that provide flavor to foods, in particular, meat, poultry and fish. But some of them also possess hidden talents.
There’s a great deal of confusion about the term “natural” when it comes to food and beverage marketing, as product developers have been given very little guidance from federal authorities regarding its use. At best, the FDA disqualifies some ingredients from being called natural, as they have been deemed artificial or synthetic.
I live a few miles west of Wrigley Field, on Chicago’s North Side. I am near Hot Doug’s, the self-acclaimed “sausage superstore” that made international headlines a few
The discontinuing of unprofitable products and the introduction of new products is one of the trademarks of a successful meat processor. It can be very challenging to find ways to
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