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Article: 2004 cheese trends.
- Article from:
- The Food Institute Report
- Article date:
- May 31, 2004
CopyrightCOPYRIGHT 2004 The Food Institute. 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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The Wisconsin Milk Marketing Board revealed its annual list of cheese-related food trends for 2004:
1. Low-Carb Diets--With just one gram of carbs or less per ounce of most varieties, cheese can add texture and flavors to high-protein dishes and can be a low-carb stand-alone snack.
2. Comfort Food--Americans are seeking comfort foods with added flavor and cheese can play a role here. Cheddar-and American-based sauces are making way for dishes featuring varieties such as Gruyere, Feta, Fontina, Asiago and Pepper Jack. Mashed potatoes are getting a touch of shredded cheeses such as white Cheddar, Gruyere, Parmesan and Gorgonzola. Grilled cheese sandwiches ...