Articles Tagged with ''online food journal''

Well, here we are, a quarter of the way through 2015. It seems that we were just debating the new year’s most important industry trends. At this point, we should be able to shape an actual assessment of what broad trends are delivering an impact to the food and beverage industry at-large.

Last month was hectic. Several key conferences and expos land in March, and they provide material to keep food and beverage industry editors busy all year.

Prepared Foods talks about food trucks and street food with Christopher Hansen, corporate executive chef at OSI Group LLC, Aurora, Ill. OSI is a global processor-supplier of prepared meat proteins, entrées and side dishes.

Prepared Foods and Ventura Foods proudly announce the opening of nominations for the 2015 Spirit of Innovation Awards. The program recognizes innovative product development teams for their work on exciting new products.

Welcome to Prepared Foods’ annual retail food and beverage trends report. It’s an all-inclusive look at category dynamics and product development trends across as many as 12 product categories.

It’s been years since I’ve attended one of the Specialty Food Association’s annual Fancy Food shows. The last time I was on the show floor, it seemed attendees couldn’t get over the magic of a chocolate fountain. Truth be told, I still can’t. I find myself achieving a meditative state and staring at the smooth liquid skin of chocolate flowing from a tiny top ring to the big bottom one.

More consumers are feeling time-scarce and view cooking as a chore, turning to convenient ready meals to free up more time for themselves. But to survive in an increasingly health-conscious society, ready meal manufacturers must innovate with new ingredients and premium products.

In creating holistic food concepts that highlight new and upcoming flavor trends, research chefs and product developers increasingly recognize the need to highlight both the textures and flavors consumers are drawn to, prefer and that evoke an emotional response.

Confections makers understand that, while chocolate is universally the leading favorite flavor, merely throwing chocolate into a formulation can incite more disappointment than pleasure.

Prepared Foods talks with Tom Preniczky, a research and development specialist at Sweet Street Desserts, a Reading, Pa., desserts manufacturer and foodservice supplier.