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Article: Dairy ingredients help formulate better foods.(Lab Talk)
- Article from:
- Dairy Foods
- Article date:
- June 1, 2004
- Author:
CopyrightCOPYRIGHT 2004 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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At May's Food Marketing Institute (FMI) show in Chicago, one common theme prevailed at almost all exhibitor booths: Low-carb. And I can guarantee that at this year's Institute of Food Technologists Annual Meeting and Food Expo (IFT), the locus will be on formulating foods for carbohydrate-conscious consumers. However, formulators will hopefully be able to see beyond the concept of simply lowering carbohydrates. It is really so much more.
The secret formula is well stated in the opening page of The South Beach Diet: ... rely on the right carbs and the right fats ...
Facts are facts, though, and the data cannot be denied. Last year, according to retail ...