TORONTO – Does the world need another pizza?
If so, what toppings should be on it? How about pancetta, to catch the current bacon trend? Or should it feature ingredients grown in Canada, to reach the local-food movement?
These are the sorts of questions food product developers ask themselves as part of their work day. Is cheese still hot? What can I do with Moroccan flavours? If meat on a stick is popular, would dessert on a stick also sell?
Sari Goldenberg, a food product developer for Loblaw, spends hours reading about food, thinking about food, travelling to other countries to taste food, and cooking food. If she sees a trend being yakked about on food blogs that she likes, chances are that you will be able to buy a product based on it in a few months.
"The Internet is my best friend," says Goldenberg with a big smile.
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