Soon after I started walking the floor of the Food Marketing Institute (FMI) show in early May, two themes stood out-convenience and indulgence-with indulgence not necessarily meaning high calorie and high fat, rather delicious and pleasurable.
Attendees of the 2005 IFT Annual Meeting + Food Expo® will want to avoid New Orleans' famous party bazaar on Bourbon Street, as the show's jam-packed technical program and trend-setting exhibition floor will require a clear mind and rested body. Indeed, this year's show will provide food formulators with the tools to develop foods for today and tomorrow's consumers.
"Ladies and gentlemen, you heard it here first. Sodium will be one of the next consumer hot buttons," said Anne Berlack, executive v.p., Information Resources Inc., Chicago, when she spoke at the SmartMarketing meeting on March 17 in Atlanta. "We've gone through counting fat and carbohydrate grams in pursuit of healthier lifestyles and better overall wellness. With that comes a return to keeping sodium intake levels low, as sodium intake is correlated to hypertension and heart health."
Did you know that there are currently 97 federal standards of identity for various dairy products out of a total of 262 standards for all foods, including dairy? The dairy industry has a disproportionate number-37%-and cheese has the largest proportion of the dairy standards. Even worse, few of the dairy standards have been updated to allow for advancements in formulating, processing or packaging.
A dairy farmer recently summed up milk's reputation very nicely when he defended the use of cow graphics in connection with dairy products: I am proud of what I produce. After all, milk is the first food for most mammals. It is complete, well-balanced and fully nourishing.