Articles Tagged with ''culinary''

For the last several years, there's been a culinary shift and belief that food derived from foreign cultures should seek to be authentic or feature authentic elements.

With the erosion of three squares a day and without a clear distinction between light meals and heavy snacks, the percent of US adults who agree that breakfast is the most important meal a day has notched down somewhat from 57% in 2007 to 52% in 2017, according to data published in Breakfast and Breakfast Foods All Day: Culinary Trend Tracking Series. Even so, breakfast still beats the pancakes out of lunch (18%) or dinner (19%) by this measure.

A perennial trend, the culinary traditions of the vast Asian continent are riding a new wave of popularity.

"High-quality wheat flour is the foundation for strong, flavorful pizza dough, and additional grains can do so much more for pizzerias," says Chef Jason Gronlund, technical sales manager Foodservice, Ardent Mills. "Ancient and heirloom flours and unmilled grains can differentiate crusts, add texture to salads and inspire innovative ideas across pizzeria menus."

Prepared Foods talks with Sharone Hakman, a former corporate financial planner turned chef who initially specialized in barbecue sauces.

Consumers are generally interested in trying new and innovative fruit products, and retail fruit brands can learn what chefs are doing with fruit to identify trends, as well as opportunities for product innovation and marketing.

Two professionals have been added to the professional food science and development team. The first is Maryanne Jones. Maryanne is a graduate of the Culinary Institute of America's Culinary Science program. Maryanne comes to JMH Premium after working with the Ritz Carlton in Hawaii, where she had the opportunity to do development work in fine dining and banquets. In her short time at JMH Premium, she has brought a great deal of passion and creativity to the team and the Company looks forward to the innovation she's sure to bring.