Food and Culinary

Leftover pie dough? Cover it with some Parmesan or Gruyere cheese and bake it for a delicious appetizer.

Leftover pie dough? Cover it with some Parmesan or Gruyere cheese and bake it for a delicious appetizer.

Strawberry Pecan Coffee Cake

Ingredient List: 

1 cup fresh or frozen whole strawberries, cut into pieces
3 tablespoons brown sugar, packed
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup light sour cream
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
1 large egg
1/4 cup pecans, chopped

Icing:
1/4 cup confectioners’ sugar
1 1/2 teaspoons milk, low-fat
1/4 teaspoon vanilla

Directions:
Preheat oven to 350 degrees F.
If using frozen strawberries, thaw and cut into pieces. Combine with brown sugar and set aside.
Spray an 8” round cake pan with cooking spray.Read more

IFIC Survey Finds Answers to What Americans Consider When Shopping For Food

08/23/2011
Food Processing

Taste, price and healthier foods and beverages get high marks during the International Food Information Council Foundation's annual 2011 Food & Health Survey. It isn't surprising that Americans are more conscious of the price they pay for food, but it is increasingly becoming almost as important as taste, according to the Washington, D.C.-based International Food Information Council (IFIC) Foundation's sixth annual 2011 Food & Health Survey of 1,000 American adults over a two and a half-week period in March and April of 2011.Read more

Five Food and Beverage Trends

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Food Product Design

A food and beverage trend report compiled by Pavone outlines “Five Things You Need to Know." The report goes a step further than some other market research in that it offers solid advice on how manufacturers and foodservice operators can apply the information to their own business. The five trends include:Read more

Food Trends Mapped for the U.S. and Canada

06/22/2011
Supermarket Guru

Two new reports from the NPD Group set out the next decade’s food futures for both nations, and point out similarities and differences. Insights like these could help diminish product launches offered with inappropriate flavors, textures, form and packaging – which have created some memorable busts. The NPD reports are A Look into the Future of Eating – Canadian Marketplace, and A Look into the Future of Eating – United States Marketplace. First, the standout similarity predicted by these studies: Convenience will continue to be a leading factor in food consumption.Read more

FMI Grocery Shopper Trends 2011

05/10/2011
Food Marketing Institute

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Food Trends To Watch in 2011

04/21/2011
Food Processing

Food and beverage innovation will continue to run broad and deep, with convenience remaining an unexpected, yet secondary attribute of most successful new products. When it comes to food and beverage innovation other key influencers include: Self-Driven Health & Wellness, Experiential Eating, Gluten-Free, and Sustainability.

Food Trends

04/01/2011
Food Technology

A move to three square meals a day, more home cooking, and an all-out cry to ‘get real’ are among the major trends reshaping the food industry in 2011 and beyond. Here are the top 10 food trends in the new report by the Institute of Food Technologists:Read more

Tate & Lyle Lists Top Food and Beverage Trends For 2011

03/03/2011
Food Navigator

Simplicity, stealth sugar and calorie reductions, one product with multiple benefits and restaurant quality at home will be the four top food and beverage trends influencing manufacturers this year, according to a roundtable of experts convened by ingredient company Tate & Lyle. The top trend, simplicity, reflects consumers’ growing preference for products made with fewer, easy-to-understand ingredients and a transparent label as highlighted by Datamonitor.Read more

Fad or Real Need: UK Research Aims to Get Behind 'Free From' Foods Trend

09/13/2011
Food Navigator

New research is hoping to determine whether the rising demand for ‘free from’ foods is driven by a real need or a fad, while also identifying the potential opportunities for food and drink makers. UK based Leatherhead Food Research said it is aiming to identify consumption patterns, perceptions and motivations for consuming ‘suitable-for’ products through a new project that will involve Europe-wide consumer surveys and in-depth telephone interviews with manufacturers and retailers. The completion date is December this year, with the project set to kick-start this month.

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