Articles Tagged with ''culinary''

Smithfield Innovation Lab: Exploring Comfort Foods

Company works with chefs to generate innovative approaches to product application

Nick Roskelly, Executive Editor New Media/Business

October 24, 2019

Periodically, Smithfield Foods engages in sessions called Smithfield Innovation Labs, in which chefs are invited to experiment with the company's products in order to generate innovative approaches for product application.

Grains and Seeds are Diverse, Versatile, and Nutritious — and Increasingly in Demand

Doors are open for hundreds of global grains and seeds to enter US market.

Jeffrey Cousminer , MS

October 23, 2019

The steadily growing demand for whole grains has continued unabated due to the well-established role of whole grains in improving diet and health.

Lamb Weston Products Earn Master Chefs' Institute Seal of Excellence

The Master Chefs’ Institute is dedicated to upholding the highest standards of culinary excellence by conducting comprehensive and objective third-party testing

October 16, 2019

Lamb Weston frozen potato products were submitted for testing against national competitors’ products. Different lots of products were tested independently against a variety of attributes. All the products Lamb Weston submitted for testing qualified for the Seal of Excellence, which signifies the products achieved the Master Chef standard of quality.

Culinologists Tap Into the Rich Flavor Notes of Beers, Wines, and Spirits

Spirited Creations: The use of alcohol in food and beverage preparations is on the rise as consumer palates become more sophisticated and chefs and mixologists push boundaries.

Barbara Zatto

September 16, 2019

Used as a splash or a concentrated reduction, alcohol "opens up" the starring flavors in sweet and savory formulations, enhancing them without overriding them.

Bourbon's Versatility Shines on the Menu, in Applications

Versatile Ingredient: Bourbon and American whiskey are in a modern golden era that is likely to continue through 2023.

Juliet Greene Maggie Harvey

September 13, 2019

It may be a dark liquor, but bourbon is the clear leader of the spirit trend, fueled by the renewed interest in authenticity and craft heritage products, innovation from distilleries and elevated cocktail programs.

Coleman Natural Foods Line with Budweiser

Q&A with Rob McEwan, Perdue Foods

A food technologist's perspective on working with alcohol-related ingredients.

September 11, 2019

Prepared Foods talks with Rob McEwan, food technologist at Perdue Foods, parent company of Coleman Natural Foods. Coleman Natural, Westminster, Colo., says it has produced meats "raised the way nature intended" since 1875.

Mintel Finds Kids Menus Changing with Healthier Options, International Flavors

According to new research, 74% of parents agree that there are not enough healthy kids' menu option.

September 9, 2019

Restaurant kids' menus often seem like an afterthought across restaurant segments—with the same hamburgers, chicken strips, and French fries commonly offered. These fried options are likely why a lack of healthy kids' menu items is a top concern among parents.

National Chefs, Food Manufacturers Reveal Emerging Food Trends

New interactive live show focuses on trends taking shape in restaurant space

August 13, 2019

As American tastes shift faster than ever before, both restaurants and food manufacturers are looking for new ways to pivot quickly to meet demands.

Clover Sonoma Culinary Butter

The new butter is slow-churned in small batches and infused with high quality spices and flavors

July 26, 2019

The seasoned spreadable butter adds something special to almost any dish and comes in three flavors: garlic & herb, lemon garlic & herb and cinnamon & brown sugar.

Consumers Continue to Seek Ever Hotter Eating and Drinking Experiences

Heat as a basic flavor note can be derived from multiple sources other than chili peppers

Stephen Kalil CEC, CRC

June 10, 2019

A savvy food product developer knows that the source (or sources) of heat is only one part of the equation. There also needs to be the right complement of flavors.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Once targeted at athletes, active nutrition products with benefits like energy, focus, hydration, and protein are now winning over everyday consumers seeking support for their busy lifestyles.