Articles Tagged with ''culinary''

Formulating with Matcha Tea in Foods & Beverages

Green Means "Go": Premium matcha green tea stands out as an ingredient for both its flavor and function in food and beverage applications

September 24, 2021

Prepared Foods interviewed James Oliveira at Aiya Matcha (Aiya America Inc.), Torrance, Calif., to explore matcha's growing uses in new consumer packaged foods and beverages, its on-trend culinary and nutritional profiles, its role as an ingredient and trending future applications.

How Chefs See Color

For research chefs, the focus on food colors takes on a different hue

Will Packwood

September 23, 2021

Most food is judged by the consumer before it’s ever tasted. The color and appearance of foods and beverages are a primary aspect of what encourages someone to desire and taste them. The vibrant greens of fresh produce, the rainbow hues of fruits, or the more subtle, creamy beiges and golds of cheeses, and the rich browns of baked goods and seared meats can awaken a slumbering palate.

NEW ON THE MENU

A Look at New Meat & Poultry Products for Restaurants

This month’s collection includes sausage and chicken products that aim to cut overhead costs

August 31, 2021

Prepared Foods showcases new meat and poultry products for foodservice.

Bel Brands Boursin Dairy Free Garlic & Herbs Cheese Spread Alternative

NEW ON THE MENU

A Survey of New Dairy Foods for Restaurants

This month's collection includes ice cream for Major League Baseball, dairy-free Boursin

July 27, 2021

Prepared Foods showcases new cheeses, ice creams and dairy alternatives developed for restaurants and other foodservice operations.

Q&A with Diana Moles, The Eli’s Cheesecake Company

An innovator’s perspective on bakery flavor trends

July 19, 2021

Prepared Foods talks bakery flavor trends with Diana Moles, senior vice president of innovation at The Eli’s Cheesecake Company, Chicago. A graduate of Culinary Institute of America, Moles joined Eli’s in 1987 and also served as vice president of R&D before her current role.

Gabby Douglas Holding Smoothie King Hydration Watermleon Smoothie

ON THE NATIONAL MENU

Menu Trends Show Opportunity for Juices, Smoothies and Shakes

Glass is Half Full: Similar attributes found in juices, smoothies and shakes that kept consumers coming amid restaurant sales declines.

Emma Allmann

July 16, 2021

Juices, smoothies and shakes suffered restaurant sales declines throughout the pandemic, but specific indulgence and health characteristics are garnering consumer interest.

Q&A with Chef Todd Ketterman, Reser’s Inc.

A chef’s perspective on formulating with grains and seeds

June 9, 2021

Prepared Foods talks Chef Todd Ketterman, culinary manager at Reser’s Inc. Reser’s, Beaverton, Ore., is one the nation’s largest manufacturers of refrigerated salads, side dishes, sauces and more for supermarket in-store deli departments as well as commercial and non-commercial foodservice operators.

Cassandra Rouleau, activation marketing specialist, Kerry

CULINARY APPLICATIONS

Q&A with Cassandra Rouleau, Kerry Taste & Nutrition

Flavors to Savor: Kerry Taste & Nutrition’s Taste charts identify five key flavor trends for 2021

May 17, 2021

Prepared Foods speaks with Cassandra Rouleau, Activation Marketing Specialist at Kerry Taste & Nutrition.

Q&A with Chris Koetke, Ajinomoto Health & Nutrition North America, Inc.

May 14, 2021

Prepared Foods talks flavor boosting with Chris Koetke, corporate executive chef at Ajinomoto Health & Nutrition North America, Inc.

Culinary Art Meets Flavor Science as Research Chefs Seek to Take Flavor to the Next Level

The marriage of ingredients and technique is the foundation for boosting any flavor profile in product development and manufacture

John Csukor, Editorial Contributor

May 10, 2021

Nearly every Old World cuisine holds the keys to building flavor, not only through indigenous ingredients but also through its cooking techniques. While batch production often necessitates shortcuts, it is possible to lose sight of the fundamentals that make culinary creation worthwhile. Fortunately, there is something of a revival happening in which even larger prepared food makers are reintroducing those basics of culinary art.

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.