Last year, Bon Appetit magazine declared the United States “Taco Nation.” Its Feb. 13, 2020 issue asked: “Has there ever been a more important time in this country for tacos? Not only are they more dynamic and widespread than ever (jackfruit birria in East L.A! Duckfat tortillas in Kansas), they’re a cultural lightning rod …”
As Bon Appetit noted, chefs across the country are creating unique taco offerings, many choosing tortillas that kick flavor up a notch with ingredients such as chiles, cilantro or lime, or crafting tortillas with alternative grains such as heirloom corn.
Beef. It’s still what’s for dinner in many U.S. households, but increasingly supplemented with alternative protein sources. Environmental concerns – about greenhouse gas emissions and the resources required to sustain animal agriculture -- are fueling consumer and scientific interest in harnessing new sources of protein.
The high-protein, lower-net-carbohydrate diet trend shows no sign of slowing. Yet just 2% of bakery products carried high or added protein claims in the five years ending in August 2019, according to Mintel. This may be because food developers working with high-protein formulations often encounter functional challenges.
Replicating the texture, mouthfeel and appearance of animal protein presents a unique challenge for food formulators developing plant-based meat alternatives. Achieving that “just-right” formulation for success requires endless testing, re-testing and experimentation.
For many companies seeking entry into plant-based products, there may be an additional challenge: Lacking the manufacturing facilities to test how their formulations would hold up during production, they must turn to contract manufacturers or university research departments to test and produce prototypes.
Pasta has been a fixture on tables around the world for centuries, but annual sales of the venerable staple have stagnated as consumers cut back on carbohydrates to support weight loss. In fact, a Mintel 2020 overview projects “negative value growth” in the Americas pasta market over the next five years.
Still, Mintel notes in a 2019 global report that food developers in some markets can “counter the growing avoidance of refined carbs” with the use of legume and pulse flours such as chickpea and red lentil in their pastas.
Yogurt, breads, cereals, juice drinks, kombucha, breakfast bars. These are just a few of the long and growing list of foods and beverages with prebiotic and probiotic ingredients.
Prebiotics and probiotics are booming, but are they always healthy? Are some healthier than others? What is the big deal with them? We have just the person to give us the expert answers, MGP Food Technology Manager Sarah Gutkowski.