Articles Tagged with ''culinary trends''

The 2025 Research Chefs Association Conference & Culinology Expo

The conference will offer cutting-edge insights, hands-on learning, and networking opportunities for research chefs

February 12, 2025

The Culinology Expo will showcase the latest advancements in food product development, featuring top suppliers, emerging technologies, and ingredient innovations shaping the future of the industry.

McCormick 2025 Flavor of the Year

Aji Amarillo, a pepper native to South America featuring fruity, tropical notes with moderate heat, to be focus of the next year for flavor makers

Prepared Foods Editorial Staff

February 11, 2025

With this year's report, McCormick unveils its 2025 Flavor of the Year: Aji Amarillo, a pepper native to South America featuring fruity, tropical notes with moderate heat. McCormick is offering a taste of this standout flavor with their new Aji Amarillo Seasoning, available for a limited time online beginning early February.

Global Trends Driving the Tastes of Tomorrow

McCormick Flavor Forecast reveals influential flavor themes: Plants Pushing Boundaries, Humble Nosh, Underwater, Under Discovered, and Physiological Eating

April 22, 2021

The McCormick Flavor Forecast has been uncovering the trends that transform the way we cook, flavor, and eat for over two decades. The Flavor Forecast 21st Edition continues to connect consumers and food professionals with the latest global flavors and ingredients to delight the senses and bring eating experiences to the next level.

International Sauces are an Important Entry Point for Consumers into Unfamiliar Cuisines

The blockbuster success of sriracha has sent many manufacturers scrambling for the next big condiment

Caleb Bryant

September 6, 2018

Consumers can use sauces to enhance a familiar dish, such as pizza, with a more unfamiliar international flavor.

Flavors, Plant-Based Foods: Q&A with Marie Wright, WILD Flavors

Prepared Foods talks flavor formulation trends with WILD Flavors’ vice president and chief global flavorist

August 21, 2018

Last year saw ADM expand its building to add a 4,000-sq.-ft. culinary innovation center, which opened this summer. Prepared Foods Editor Bob Garrison attended an open house that included executive presentations and plant-based food presentations and samples involving ADM flavors and ingredients.

Appetizers, Soups and Side Dishes Step Up to the Plate

An increasing number of new products are helping operators add tasteful, nutritional appeal.

Robert Garrison

August 14, 2018

Although they often take second billing on menus, it's clear that appetizers, soups and side dishes represent a main course of new product development in foodservice.

Foodservice Manufacturers, Operators and Partners Collaborate for Innovation Best Practices

Executives from approximately 42 organizations will meet four times on 2018 to share best data and insights, best practices and more

Robert Garrison

August 10, 2018

When it comes to improving foodservice new product success—it truly does help to solicit input from all sides. That's exactly what’s happening this year with a Collaborative Innovation Best Practices board .

Prosciutto and Asiago Rice Cakes with Pesto Aioli

Culinary Trends Indicate Plenty of Innovation for Rice and Corn

The "New" Ancient Grains

August 8, 2018

Rice and corn, along with wheat, feeds the vast majority of the world's population. Therefore it's easy to assume that we've seen virtually every conceivable incarnation of foods and dishes that incorporate rice or corn.

Culinary Institute of America: Professional Studies

Online CIA Master’s degree helps busy professionals create next big thing in food

August 4, 2018

The structure of the program enables students to earn a graduate degree without having to move, leave a job, or have any interruption to one’s work-life balance, while reaping the benefits of the networking aspects of this groundbreaking new offering

Pasta Makers Are Using Their Noodles to Excite a New Generation of Consumers

Pasta Pasta!

Anne-Marie Ramo

July 23, 2018

Pasta is one of the few dishes that weathers any storm of shifting trends. On the American dinner table—and those of many other nations—there always seems to be room for pasta.

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.