Prepared Foods

Malaysian: The next big flavor trend?

By Maggie Hennessy

US consumers are now well-versed in many of the ingredients and flavor combinations of Southeast Asia and India, though Malaysian cuisine is still largely untapped. But a recent survey of 1,200 chefs by the National Restaurant Association listed Malaysian...

Plant-based diets: The rise and rise of flexitarian eating

Special Edition: Plant-based diets

Plant-based diets: The rise and rise of flexitarian eating

By Caroline SCOTT-THOMAS

Meat reduction – or ‘flexitarian’ eating – is on the rise. In this special edition article, FoodNavigator asks why are consumers reducing meat, and how prevalent is the trend?

Simply reducing the amount of flour alone or in conjunction with increased water content isn't enough. Gelation, textural modifiers and a cation bath provide the structural strength needed to allow doughs to be formed into (and retain) complex shapes.

General Mills seeks to patent low-cal pasta dough

By Maggie Hennessy

Flour is typically one of the main ingredients in dough- or batter-based foods and often a major contributor to overall calorie content. In a patent application published Dec. 5, 2013, General Mills outlines the composition of a dough-based food product...

Stevia has seen a rapid rise in its market share

Sugar concerns spark market gains for sweeteners

By Caroline SCOTT-THOMAS

The market for high intensity sweeteners is growing rapidly, with plant-derived stevia providing the fastest growth, according to a new report from Mintel and Leatherhead Food Research.

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