Crunchy, citrusy, nutty, buttery and pungent seeds lead flavor trends in the new year
January 17, 2019
The McCormick® Flavor Forecast® platform a the destination for people everywhere who are passionate about knowing the latest in flavor – at restaurants, on retail shelves, in home kitchens and beyond.
Spark® is Bell’s insider resource for new and emerging consumer trends as well as flavor and fragrance inspirations. Using a unique and detailed process, Bell uncovers new ideas each year that are sure to ignite customer inspirations and translate them into winning product ideations.
Rice bran, rice protein, and rice fiber are standard components for product developers seeking non-allergenic and gluten-free soluble or non-soluble fiber solutions
This is an exciting time for rice. The humble grain—grown around the globe in varieties and textures that each bring a distinct flavor and functionality—is standing out as never before.
A corporate chef's perspectives on trends in sauces and spreads
January 10, 2019
Prepared Foods talks sauce and spread flavor and ingredient trends with Juliet Greene, assistant vice president of culinary strategy and a senior corporate chef with Charlie Baggs Culinary Innovations (CBCI), Chicago.
The Kikkoman Teaching Kitchen will provide culinary students hands-on learning opportunities encompassing a variety of Asian cuisines
December 12, 2018
The CIA is widely recognized as the world’s premier culinary college with an industry-wide reputation for excellence. The quality of a CIA education stems from hands-on learning in small class settings and an unparalleled legacy of leadership built by focusing on the crucial issues that drive and shape the ever-changing food world.
Award-winning Chef Bill Earley will help the company grow its innovation expertise
December 4, 2018
As a part of a new initiative, Furmano’s is renewing its commitment to fostering a culture of innovation and driving future growth. In Chef Earley, the company gains another experienced research chef with expertise in recipe development, new product development and foodservice consultation initiatives.
An innovation leader's views on cakes and desserts
November 8, 2018
Prepared Foods talks culinary menu and dessert trends with Stacie Sopinka, senior vice president, innovation and quality, US Foods, a leading foodservice distributor based in Rosemont, Ill.
Healthy craveability is the new “Holy Grail” for innovation
November 5, 2018
While past discussions about craveability generally revolved around the fundamental influences of great taste, umami has rapidly established itself as an impactful way to create delicious, savory innovations.