Whats on the Menu?

Last August, when we sat down to plan our 2007 Editorial Calendar, one of the decisions we had to make was what subject to address in our annual March supplement, a stand-alone product that will polybag and mail with our regular March issue of Food Product Design. We had to predict what would be the “hot” issue in March 2007. We started out with a dozen suggestions, whittled that down to three finalists, and then settled on “The Trans-Fat Update.”

Little did we know last August that Chicago and New York would make us prophets! Chicago was the first to consider it, and now, New York has done it... They have banned the use of trans fats in New York City’s restaurants!

Regardless of whether you feel this is a great example of government acting to protect the health of its citizens, or as one more ominous step along the slippery slope to the “nanny-state,” we can be certain we will not lack for things to talk about in our March supplement.

Overall, health and wellness plays a major role in our 2007 Editorial Calendar, as we will be publishing numerous articles, including but not limited to:

Of course, we also have our Functional Foods Annual, which promises more discussions of healthy, functional foods and the ingredients that go into them.

We will be filling out our 2007 menu with articles on sensory, indulgent foods, culinary arts, ethnic cuisines, food safety, snacks, texture and more wide-ranging and diverse subjects, all geared to provide you with the practical, use-it-now, take-it-onto-the-bench information you need to develop successful products for your company.