Trends

A. Elizabeth Sloan, president of Sloan Trends & Solutions Inc., details 10 new trends that are changing the look — and contents — of grocery shelves. Sloan’s report appears in the April issue of Food Technology.

The trends are:
[Read more…] about Top 10 Functional Food Trends for 2004

https://www.washingtonpost.com/wp-dyn/articles/A360-2004Apr9.html
McDonald’s plan to begin offering bunless sandwiches next month was directed at dieters who watch their carbohydrate intake. The company said that many customers already ask for bunless burgers, which will become a bona fide offering at the chain’s 13,000 restaurants. The meat will be served with knife and fork on a piece of lettuce in a plastic bowl normally used for salad. A bunless sandwich will cost the same as one with a bun.

Low-carb dishes are showing up on fast-food menus across the nation as restaurants seek to tap into the surge of protein-loving consumers. Hardee’s offers a low-carb breakfast bowl. Burger King has a bunless Whopper. Subway serves “Atkins-Friendly Wraps.” Blimpie has come up with a “Carb-Counter Menu.” Chili’s menu lists options for low-carb dieters.

https://just-food.com/features_detail.asp?art=853&lk=rss
Most segments of the frozen food market have shown growth over the last few years, with particularly strong gains in ready meals, snack products and seafood. As with many other sectors, the emphasis is on convenience, as Euromonitor reports.

The frozen food market offers manufacturers a variety of opportunities to exploit the prevailing trends shaping packaged food consumption, according to Euromonitor’s newly published report.

The dominant trend driving growth in the global frozen food market is convenience. The most successful new product developments reflect growing consumer demand for products that ease the effects of increasingly busy lifestyles and the consequent constraints on food preparation and shopping time.

https://www.altomkost.dk/Presse/Presse/Nyheder/kostraadenestaarvedmagt.htm

Der har har været en del debat om Atkins kostrevolution i den seneste tid. Menerdet vejen til sundhed at følge den, og kan det være rigtigt at man kan tabe sig på denne måde?

Nej, Fødevaredirektoratetkan ikke kan anbefale denne diæt. Den er ikke i overensstemmelse med den viden vi har i dag om, hvilke næringsstoffer der har betydning for forebyggelse affx fedme, hjertekarsygdomme, diabetesog visse kræftformer. Kostrådene står stadig ved magt.

Atkins kostprogram er markant anderledes end de nuværende kostrÃ¥d og vores kendte “Brugsens” kostpyramide, og i stedet for at anbefale at spise masser affrugt oggrønt og fuldkornsprodukter, som indeholder mange kulhydrater, anbefales det at spise masser af proteiner dvs. kød, og fedtholdige produkter som vejen til vægttab, men ogsÃ¥ som en mere generel anvisning pÃ¥ kostens sammensætning.

Dairy divisions at Nestle and Danone report significant sales growth in
so-called functional foods, including probiotic yogurt drinks and powdered
milk fortified with omega-3 fatty acids and calcium. Nestle’s CEO says the
company will focus more on developing health-oriented products; its
“added-value” dairy products outperformed overall first-quarter growth at
the firm.   FoodNavigator (4/23)

How to Eat Sushi (April 21, 2004)

WHAT is great sushi? Of course, said Seki, the chef and owner of Sushi Seki on First Avenue, great sushi needs great fish. But, he continued, great fish is not enough.

“Sushi is so simple that each element must be perfect, and all the elements must be balanced,” he said. “Like pizza.”

Like pizza, sushi can be downed as a quick lunch or dwelt upon obsessively for a lifetime. Once your sushi consciousness has been raised, it becomes a pleasure to appreciate its subtle distinctions: the rice should be warm, so that the chilled fish begins to approach body temperature before the piece goes into your mouth; nori, seaweed sheets used for rolling maki, should be thin and crisp, instead of tough and leathery; the wasabi and gari (pickled ginger) should be freshly made [Read more…] about A Magnificent Obsession That Starts With Rice and Fish

https://just-food.com/features_detail.asp?art=849&lk=rss

High-melatonin milk is an emerging wellness market that could be worth US$400m. It’s a market that is being developed by small dairy companies, one of them an organic dairy, who are enjoying healthy sales growth and high price premiums to regular milk. Julian Mellentin reports.

The recent launch of the UK’s second “night time milk” brand – selling at a 150% price premium to regular milk – shows the potential for this new niche that makes the most of one of milk’s intrinsic health benefits.

It happened to olive oil. It happened to bread. And now it is happening to salt. The stuff is diversifying, climbing up market and going chic, sleek and expensive. Once there was just kitchen salt and table salt. It came in round containers and on the label was a picture of a small boy running after a chicken trying to sprinkle salt on its tail. That salt was white as snow and ran fine and free as sand. Not any more. [Read more…] about Guardian Unlimited | The Guardian | Worth its salt