The Buzz About Energy Products

Depending on which market research report you read, either there are segments in the energy market that need to be tapped, or the energy food/ beverage market is at a standstill. Despite varying opinions, one thing is certain: In today's energy-boosting foods and beverages, there are specific ingredients, in addition to caffeine, that are widely used.  These ingredients include taurine and B vitamins.  More natural sources of energy are being promoted in today's new products.  "Red Bull and similar shot drinks have their place, but customers are looking for different ways to get longer term energy boosts. Combine this with the trend of an aging workforce and more people looking for that boost to get them through the day, and I predict that we will see a sharp increase in energy and performance drinks that not only contain innovative carbohydrates but also combine fruit and dairy-alternative carriers," says Tim Van der Schraelen, Marketing and Communications Manager, BENEO, Belgium.  Slow-digesting carbohydrates offer sustained energy and differ from sugar in the links between the glucose and fructose units.  This linkage is more slowly digested by the enzymes in the small intestine so full carbo hydrate energy is delivered in a more balanced way over a longer period of time.  Green tea is growing in popularity because it is a natural source of caffeine.  Research indicates the potential benefits of green tea extracts in areas such as energy expenditure, enhanced metabolism and increased fat oxidation.  New categories continue to appear in the energy and performance drink sector as consumers demand more natural products with greater benefits.

from FOOD TECHNOLOGY

March 2011 by Linda Milo Ohr - edited and condensed by Angela Skubal

Miniature sweet goods are the latest rage in New York.  In the food booths around Madison Square Park, you can find micro cannolis from Stuffed Artisan Cannoli with shells just 1-1/2 inches long.  Mini popsicles, tiny macaroons, bite-size ice cream sandwiches and baby caramel apples are popping up all over the city.  Nationwide Starbucks began selling a line of "petite" desserts including mini cupcakes in March of this year.  Baskin Robbins is now offering mini ice cream cones the size of a toddler's pacifier in every store.

This growing trend brings to mind a question:  Why do we find tiny-size sweets so enchanting, if they are inherently less satisfying?  Many customers say that they save both cash and calories by going smaller.  Brian Wansink, a Cornell professor and the author of "Mindless Eating" says that most people will be more satisifed by eating a 50-calorie cupcake than a dozen carrot sticks with just as many calories, because the sense of deprivation is less and the craving for "bad" food is calmed.  But, he warned, his research also indicates that when eating small foods, people are much more likely to lose track of quantities.

Tie-dye cupcakes are a signature creation of Melissa Bushell, a Greatful Dead fan who started making cupcakes to satisfy her creative side while working in the world of advertising.  She started making bite-size cupcakes at the suggestion of her partner and became a local cupcake mogul at dizzying speed.  There are technical challenges for any baker in making things smaller.  They dry out more quickly, are harder to decorate and break more easily.  The French Pasty School in Chicago has added extra classes in miniature desserts because every session sells out.  For bakers, using smaller quantities of premium ingredients like fresh ricotta cheese or Callebaut coating chocolate allows them to be more cost-effective and filled miniature sweets often hold less than half of the filling of their larger sized counterparts.  Only time will tell if this is a passing fad or a longer lasting trend, but it gives consumers a chance to treat themselves without remorse.

from THE NEW YORK TIMES - October 26,2011