Food Colors

Time-pressed consumers often go out to eat, but as pocketbooks tighten, consumers increasingly eat at home. And convenience is a priority. Packaged Facts, New York, projects that, by 2012, the convenience food market will reach $47.5 billion, and frozen convenience foods will reach $19 billion. Keeping tabs on trends In the stock market, by the time a trend is identified, ...

A frenzy is taking place over foods and ingredients that feed into children’s behavioral problems, but it’s nothing new. Since the 1920s, both parents and experts have postulated that food can ramp-up children’s behavior. Today, more research has been added to the pool of evidence that foods and ingredients can, indeed, make a difference.It makes perfect sense that what kids ...

Color entices us to eat foods, suggesting flavor and freshness. Processing and storage take a toll, so manufacturers often add coloring agents to enhance their offerings. However, several current factors have motivated product designers to rethink their strategies when choosing colorants. “Artificial,” or certified, colors have long been the first choice: They tend to be more economical; easily produce uniform, ...

Curry—one word that describes and classifies so many dishes from around the globe. Often, each plate, platter or bowl of curry has fewer similarities than differences, yet somehow are grouped together in the genre of curry. Curry is tied to savory dishes usually containing vegetables and meat, poultry or seafood, with a thick, gravylike sauce. But the vernacular use of ...

One thing about consumers, they want their cake and they want to eat it, too—but not unless it’s super easy to make, in just three minutes, in any type of oven, with all the quality and indulgence of a traditional cake, but in a single serving, and without the sodium and other ingredients that could negatively affect their health. Oh, ...