Four top chefs join Givaudan experts to explore new culinary concepts for meat and plant proteins
September 19, 2019
Givaudan’s distinguished Chef’s Council, an industry first that originally launched in 2006, brings together some of the most creative culinary minds in the world to focus on a current challenging theme.
Spirited Creations: The use of alcohol in food and beverage preparations is on the rise as consumer palates become more sophisticated and chefs and mixologists push boundaries.
Used as a splash or a concentrated reduction, alcohol "opens up" the starring flavors in sweet and savory formulations, enhancing them without overriding them.
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.
Global flavors resonate with diners, especially younger ones, who enjoy exploring other cultures through food
October 5, 2018
Other hot flavor spots along with Asia, include Latin America, Africa, the Middle East and the Mediterranean. Think sambal, gochujang, guasacaca, sofrito, agrodolce, dukkah, and more. These are just a taste of the flavors from around the world spicing up menus all over the country.
Multiple trend reports have pointed to a rapidly expanding interest in the cuisines of North Africa and the Middle East. For product developers wishing to serve this consumer trend, the key to an authentic experience is to unlock the taste and flavor through the ingredients and spices that bring accuracy to the flavor profiles that define these cuisines.
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.
A chef's perspective on pasta formulation and culinary trends
July 19, 2018
Prepared Foods talks pasta formulation and taste trends with Chef Herb Stockschlaeder II, CRC, DTR, who is director of R&D and Strategic Channels for Rosina Food Products, Inc., Buffalo, N.Y.