It depends on what you call new. Of course kitchens and food preparation differ from a hundred years ago. One new element is the refridgerators and ovens, while not being new, seem to be making advances. The fridge can keep food fresh longer, and the ovens today can cook faster. That can make a difference in terms of food quality and speed.

I agree that organic foods are a relatively new area in the food industry.  You could also look at the new technology behind genetically engineered foods.  Some of these foods are changed to make the use of pesticides unnecessary while others are changed to create larger and more palatable produce.

Another change in food preparation technology might be the use of pre-packaged foods.  Many people eat precooked or premade meals.  Even restaurants are using pre-prepared foods.  Where once we had to prepare and cook everything from scratch, it is now possible to buy an entire meal that simply reheats in the skillet (or microwave).  It is also possible for restaurants to use some of these same techniques.  For instance, a fast food restaurant might use frozen burger patties rather than creating their own from scratch each day. 

One technology available for food preparation is the custom formulization of vitamins for various food products. These are custom formulated pre-blends incorporated in liquid form into margarines, sauces, and such. They are also incorporated in dry form into beverages, and frozen desserts and peanut butter as examples. These formulations are available to food processors in diverse gallon sizes.

Another new technology available is the all natural coloring of foods. To get away from artificial food coloring, researchers have come up with concentrates that use natural and pure colors from vegetables and fruit.

A third technology available for food preparation is spray dried gum Arabic. Quality product of this sort is 100 percent organic. It also features premier emulsion strength. Gum arabic is suitable for organic beverage offerings and other encapsulation, mouth feel, as well as coating applications in the food industry.

A fourth technology food researchers are working on is the bulking and binding of foods without sugar. This is because of a healthier approach to eating demanded by consumers. Sugar acts as a binding agent so new ways to bind without sugar are being researched.

Research and Development

Hard Copy Source:  Trade Magazine: Food Business News (Publisher: Sosland; August 28, 2012)

See eNotes Ad-Free

Start your 48-hour free trial to get access to more than 30,000 additional guides and more than 350,000 Homework Help questions answered by our experts.

Get 48 Hours Free Access

Already a member? Log in here.