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Fresh takes on formulation; increasing health concerns, costs are affecting prepared meal and entree formulations.(product development)
- Article from:
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Refrigerated & Frozen Foods
- Article date:
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May 1, 2008
- Author:
- Chapin, Carolyn
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Copyright informationCOPYRIGHT 2008 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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There are few things more comforting than macaroni and cheese. The combination of melted cheese, warm pasta and buttery texture is the culinary equivalent of curling up under a blanket in front of a roaring fireplace. And in times like these, who doesn't need a little comfort?
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But what consumers often feel they don't need are the fat and calories that come along with "comfort foods" such as macaroni and cheese. So when Helen's Foods Inc., Irvine, Calif., set out to create a frozen version of the classic dish, the organic food company knew it would have to tweak the traditional recipe.
"The problem with many comfort foods we love is that, by ...