TITLE

Restaurant Trends May Trickle Down

AUTHOR(S)
Toops, Diane
PUB. DATE
February 2011
SOURCE
Food Processing (00156523);Feb2011, Vol. 72 Issue 2, p66
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
The article focuses on the results of the research conducted by the Center for Culinary Development (CCD) and Packaged Facts Inc. on culinary trends in the packaged food and beverage products in 2011. According to CCD trendologist Kara Nielsen, manufacturers should consider use of umami due to high interest of consumers in sodium reduction. Moreover, foods which contain higher levels of healthful fatty acids and coconut oil show a lot of opportunity due to its positive health benefits.
ACCESSION #
58734369

 

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