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Article: Low-fat salad dressings demand a "total systems" solution. (R&D Applications)
- Article from:
- Prepared Foods
- Article date:
- February 1, 1991
CopyrightCOPYRIGHT 1991 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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As with the rest of the food industry, salad dressing and condiments manufacturers are working overtime to put low-fat and, increasingly, no-fat products on supermarket shelves. Greater than 10% of the 10,301 new products tracked by Gorman's New Product News (GNPN) in 1990 carried low/reduced-fat or reduced-calorie claims. For the 201 salad dressings introduced in 1990, the figure climbed to 24%.
These numbers underscore why 12 out of 18 manufacturers of salad dressings, condiments and sauces responding to the 1991 Third Annual Prepared Foods R&D survey indicated they plan to increase investments in reduced-fat, reduced-calorie product development. It is not an ...