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Ono, Yumiko. 1994December 29. Recipe creators' ingredients for success: minimal spice and never, ever julienne. The Wall Street Journal. pp. B1.
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This article discusses some of the keys to recipe success.
| People are easily discouraged about cooking these days.
The list of ingredients most cooks have on hand keeps getting shorter
Most means promoise meals in 20 minutes, compared with 30 minutes a few years ago.
Recipes for companies are cutting reciges to six or fewer ingredients as compared to several years ago.
Avoid herbs and spices in recipes because consumers may not have them.
incorporate current food trends in recipes
single pan recipes are critical.
The number of preparation steps is now only two to four. |
Following are some of the "trends" and recipe development information reported in the article.
| Consultants estimate some companies spend millions of dollards a year to employ home economics and promote recipes to consumers.
Most home chefs recycle through 10 or fewer dishes.
Use Home chefs and novices to try recipes
Harry Balzer, a vice president at New Product Development Group, tracks consumer eating habits and found most home cooks looking for new ideas consult cookbooks they already own. Only about 10% turn to recipes on package lables. |
Updated: Tuesday, October 13, 2009. |
