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Prepared Foods April 1, 2005 Dominik Nosalik	New Product Trends: Finding Fashionable Flavors How do astute manufacturers track emerging flavor trends? And which new flavors will attract consumers to drive product sales? The answers may surprise you.
Prepared Foods February 1, 2008 William A. Roberts, Jr.	Article: A Survey of the Flavor Industry --- February 2008 A marketplace demanding bolder and more varied options is driving flavor formulators into new realms of innovation. They are turning to superfruits an authentically ethnic flavors, though concerns abound.
Food Processing October 2010 Mark Anthony	Ethnic Foods Equal Healthy Foods With good reason, many ethnic foods are associated with health-imparting benefits.
Food Processing March 2013 Rachel Zemser	Corporate Research Chefs Combine Health and Science With a Dash of Culinary Genius With frozen meal options like Shitake mushroom risotto and Lean Cuisine butternut squash ravioli, food companies are employing chefs to keep their products innovative and interesting.
Prepared Foods June 1, 2005 Tom Zind	Off the Beaten Path Every new groundbreaking food trend has left industry pundits wondering whether, at last, everything has been tried. But American diners are always searching for the next thrill. Today, over-the-top flavors and combinations are the order of the day.
Prepared Foods June 2, 2006 Marcia A. Wade	Editorial Views All across the food industry there are CEOs and employees who operate both multi-national and mom-and-pop companies out of concern for social issues.
Food Processing January 2007 Frances Katz	Flavor Trends for 2007 Will acai be the next pomegranate? Is it time to develop Argentine frozen dinners? Will dark chocolate work on pizza?
Food Processing May 2005 David Feder	Front Burner: Just Des Artes The Research Chefs Association describes a quantum leap in food technology with its definition of culinology as "the blending of culinary arts and food science."
Food Processing January 2012 Mark Anthony	Flavor Trends for 2012 What flavors will entice consumers in 2012? Think ethnic fusions, `authentic' spice blends and exotic fruits.
Food Processing January 2005 Frances Katz	What will be the top flavors for 2005? Going into the new year, specific Asian tastes, citrus, herbs and even chocolate seem poised for popularity, says this veteran food industry reporter.
Prepared Foods May 1, 2005	Hispanic East Indian Trend tracking indicates an increase in ingredients related to Hispanic and Southwest cuisine or use of them in Hispanic applications.
Food Processing October 2011 Diane Toops	Product Developers Find Ethnic Flavors Continue To Succeed with U.S. Consumers With Mexican, Chinese, etc., now mainstream, adventurous shoppers look for Thai, Japanese and Caribbean foods.
Prepared Foods May 6, 2007 William A. Roberts, Jr.	Courting Flavor Here are some of the flavor trends expected to impact formulators and manufacturers the most.
Food Processing July 2012 Deborah Cassell	When It Comes To Flavors, The Heat Is On It used to be only some like it hot; today, everyone enjoys spicy foods.
Prepared Foods May 1, 2006 Marcia A. Wade	A Parade of Flavors Bland and common flavors are being brushed under the table by a surge of interest in flavors that are foreign, fiery and fabulous.
Fast Company November 2006 David Lidsky	The Superfruits Are Coming Bored with blueberries? Passing on pomegranates? Marketers are pushing a new generation of exotic, good-for-you flavors.
Prepared Foods June 6, 2007 Chris Topping	Experimental vs. Comforting Flavor Choices Increasing evidence shows consumers choose flavor over brand loyalty.
Prepared Foods November 1, 2005 Marcia A. Wade	Balancing Acts Foodservice manufacturers are trying to juggle quality, cost, convenience and health, without throwing taste out the window. Learn which foodservice trends are up-and-coming and which have fallen flat.
Food Processing March 2012 Diane Toops	Hail to the Chef Leading food & beverage companies employ great chefs to infuse retail products with innovation and creativity, convenience and chic.
Prepared Foods December 2007	Haute Cuisine: Ideas for 2008 Determining foodservice and menu trends can be done by utilizing a few key strategies -- "Regional Mashups," redesigning mainstream favorites and venturing beyond tradition to engage consumers.
Prepared Foods April 1, 2005 Kerry Hughes	A Flavor for Authenticity While Indian food has been touted for several years as the next up and coming ethnic cuisine to become popular in the U.S., other ethnic food markets gaining momentum are Mediterranean (beyond Italian cuisine) and foods from the Caribbean.
Food Processing January 2006 Frances Katz	2006 Flavor Trends Forecast Health exerts its influence on flavor trends: How about spices that fight cancer, chocolate for heart-health and sweet-hot combos that improve satiety?
Prepared Foods April 1, 2006	Flavor as a Business Building Strategy Flavor always has been and always will be an important driver of eating behavior. And manufacturers can move beyond simply flavoring a product to using flavor as part of the company's marketing strategy.
Prepared Foods November 1, 2006 Chef J. (a.k.a. Hugh McEvoy)	Coming Together The annual American Culinary Federation's national convention gathered chefs from the four corners of the earth -- who defined four hot trends.
Prepared Foods November 1, 2005 J. Hugh McEvoy	Chefs Spotlight Global Food Trends Chefs from all over the world gathered at the recent ACF national convention in Texas to learn about four major food trends: authenticity, ethicality, food security, and exotica and indulgence.
Prepared Foods February 1, 2005 J. Hugh McEvoy	Ingredient Challenges: The Chef's Edge Tomorrow's Forecast: Chefs Pick Next Trends Research chefs in the world's biggest food corporations often turn to their colleagues on the "front lines" for a glimpse into what may be on tomorrow's menus. Here, some of America's premier culinary chefs reveal what they believe the upcoming food trends will be.
Prepared Foods February 4, 2006 Chef J. (a.k.a. Hugh McEvoy)	Convening a World of Flavors According to the opinions and experience of the world's best chefs, Caribbean cuisine may be ready to finally take off.
Food Processing February 2007	Research Chefs Meeting Preview: Return to the Big Easy A reborn New Orleans plays host to the Research Chefs Assn. Culinology conference, March 8-11.
Prepared Foods February 2008 Kerry Hughes	R&D Application: Non-traditional Twists on Ethnic Flavors Spices are infiltrating menus and specialty food products -- and attracting new customers.
Food Processing February 2007 Mark Anthony	Caution: Botanicals Working Botanicals -- nutraceutical ingredients from herbs, seeds, and fruits -- are increasingly interesting to the food industry, serving health-conscious consumers demanding "nutritive-value added" food items.
Nutra Solutions May 1, 2006 Kerry Hughes	From Organic and Natural to Fair Trade Foods produced with ethical considerations in mind, such as fair trade products, are on a fast growth track.
Food Processing May 2005 Kantha Shelke	A systems approach to flavoring As American palates get more discerning and adventuresome, complex flavor systems are needed to keep foods at the forefront of trends. Developing favorable flavor systems calls for a collaborative approach.
Prepared Foods January 1, 2006	Eating in America The increasingly adventurous American palate is looking for bolder flavors.
Prepared Foods August 11, 2006 Julia M. Gallo-Torres	Editorial Views: Uncompromising Taste At IFT Show, a plethora of suppliers... R&D Applications Seminars to be held in September...
Prepared Foods October 1, 2005 J. Hugh McEvoy (Chef J)	Signature Salad Dressings Vietnamese vinaigrette? Latino lagniappe? Niboshi nicoise? Salad dressings liven up a plate of greens, and help give salads a signature touch. Consider dressings with ethnic and exotic flavors to tempt consumer curiosity.
Food Processing March 2007 Frances Katz	Ethnic ingredients find new homes From sushi chips to Thai French fries to panko bread crumbs on everything, fusion comes to packaged foods.
Prepared Foods November 1, 2006 Marcia A. Wade	2006 Foodservice Annual: Desserts: Desserts are heading in every direction possible. But the indulgent pleasures that they invoke continue to remain the same.
Prepared Foods November 1, 2006 Anju Holay	Trends in Prepared Foods for Foodservice Food manufacturers point to issues and developments in products for restaurants and institutions.
Food Processing July 2005 Frances Katz	You say savory, I say umami Flavor manufacturers and food processors believe that "savory" -- and its Asian synonym "umami" -- describes the fabled "fifth" flavor descriptor, along with salty, sour, sweet, and bitter.
Fast Company April 2009 Tim McKeough	Unchicken? Synthetic Flavors Get More Authentic International Flavors & Fragrances and Givaudan, two of the world's largest flavor companies, have separately embarked on major research projects in pursuit of "more authentic" chicken flavors.
Prepared Foods September 1, 2005	Editorial: A Good Mix Product development, marketing and art in the form of culinary excellence all merge in a presentation by Kraft... A PF Food Quiz...
Prepared Foods February 2, 2007 J. Hugh McEvoy (Chef J)	Culinary Formulations: Worlds of Flavor: Culinary Science Takes Center Stage Today's most influential trends were highlighted and demonstrated for chefs at the Worlds of Flavor Conference. This year's theme was "Spain and the World," putting Spanish/Hispanic cuisine on display.
Food Processing March 2008	The Trends: The Flavor Pairings of 2008 McCormick's annual Flavor Forecast this year looks at the flavor pairings that will influence what we eat -- such as "chile and cocoa."
Prepared Foods November 1, 2005 Bill Hahne	Cooking for the Cleanup In the aftermath of Hurricane Katrina, foodservice professionals ask, how do you feed people when there is no safe food or refrigeration, no water or sanitation, no kitchens and no way to get into the disaster areas?
Food Processing February 2006	RCA Meeting Preview: Houston will be cooking This year's Research Chefs Assn. annual celebration of culinology promises to be bigger and better than ever, with nearly 150 exhibitors showing the latest in food ingredient and food product trends.
AskMen.com January 22, 2014 James Fell	Are So-Called "Superfoods" Really Worth Eating? For the average person, nutrition has become common sense over-complicated. I think if no diet books had ever been written, many of us would be better off.
Food Processing David Feder	This One’s a Keeper The Natural Products Expo East showcased thousands of new products for health and wellness, as usual. But there were also some interesting trends worth taking note of.
Prepared Foods July 1, 2006	Breaking Trend: Indian Gourmet Understanding the many flavors of India requires years of ongoing study. However, openness toward trying new flavors and seeking new foods on the part of Americans signals the trend toward this many-colored cuisine.
Prepared Foods July 1, 2006	Abstracts New cost-effective stabilizer adds smooth and creamy texture to dairy... Robertet offers range in cherry flavors... Get your product running with David Michael's help... Cracker Meal adds crunch to baked or fried applications... etc.
Prepared Foods November 1, 2005	Mommy, Where Do Babies... Determining the next hot food fashion before a competitor does gives a company a crucial financial advantage.