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Eight flavor trends processors should keep an eye on; New cereal flavors from Kellogg’s to watch; Plus we round up some of the hottest new holiday ice cream flavors for the season.
Sea salt/caramel continues to be a popular combination in foods, especially dairy. Other classic combos are raspberry/dark chocolate, mango/peach, and strawberry/granola. Dairy Foods looks at flavors used by processors in their new lines.
Ginger Plum. No, she wasn't an old girlfriend from my hippie days. Rather it's a key flavor trend for 2014, defined as "a juicy, sweet and tart plum with a touch of spice from ginger that delivers multiple sensory experiences." Come to think of it, that does describe my old flame pretty darn well.
Prepared Foods’ “Food for Thought” feature interview series involves food company R&D professionals, nutritionists, research chefs and other industry executives.
Perry's developed a Tropical Neapolitan ice cream (mango, coconut and pineapple) and Movie Time (popcorn-flavored ice cream with sea salt caramel swirls and caramel truffles).
Honors for the most innovative ice cream flavor went to Tropical Neapolitan, a fruity combination of mango, coconut and pineapple, entered by Perry’s Ice Cream. Movie Time, Perry's popcorn-flavored ice cream with sea salt caramel swirls and caramel truffles, won most innovative prototype flavor.
Ice cream makers still use chocolate, but their newer, edgier flavors include tropical fruits, lemons and coconuts. And then there’s avocado ice cream.
Kraft Foods Group has revved up its innovation pipeline to bring more than 40 exciting foods and beverages to the table. Each has been developed to satisfy consumers' appetites for bold flavors, flexible eating patterns and simpler product recipes while still delivering great quality and value.
New products in the cheese aisle include shredded cheeses paired with breadcrumbs and spices; and more varied flavors of cream cheese, such as black pepper, salmon and lemon-herb.