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My old roommate was the manager of a locally based gourmet chocolate company. We're talking gourmet, as in $30 for truffles flavored with ingredients such as chili powder, blood orange and rose water.
In a January 2008 report titled, Convenience Foods in the U.S.: Fresh and Frozen, Packaged Facts wrote that retailers - and refrigerated and frozen prepared convenience foods, in particular - will benefit greatly from busier consumer lifestyles, Americans’ growing concern with health and their interest in ethnic cuisines and flavors.
By now you've probably heard about Michael Pollan's book, In Defense of Food: An Eater's Manifesto,
published this January. In it, Pollan addresses a question that any
American consumer might ask when faced with so much variety on
supermarket shelves, "What should I eat?"
What does healthy mean anymore? In researching this month’s product development feature on organic food formulation, I came across an article that stated “better for you” doesn’t necessarily mean “healthy” - rather it could mean that a food product is made from higher-quality or organic ingredients.
They say February is the
cruelest month. Like so many people wanting relief from winter, food
processors last month looked to the U.S. Department of Agriculture for some
signs of relief from record commodity feed and/or ingredient costs.
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nice topic
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Today’s F&B industry faces demands, challenges and trends that are changing at lightspeed.
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