Looking for more flavor and mouthfeel? IDF Chicken Broth can restore richness to low-sodium, health-conscious applications. IDF broths are low in sodium and fat, and high in protein and flavor. IDF starts with all-natural, USDA-inspected, poultry-based raw materials to carefully prepare poultry meat, broth, fat and protein ingredients for discerning customers. IDF’s focus is to maintain natural goodness and flavor, and support a food’s clean label.
Although many changes have occurred in cooking over the centuries, simmering ingredients in water to create soup or stew is basically the same process—from cave dwellers to modern kitchens.
The Food and Drug Administration has rejected a petition from environmentalists that would have banned the plastic-hardening chemical bisphenol-A from all food and drink packaging.
DuPont Nutrition & Health’s new patent-pending GUARDIAN CHELOX L is a blend of natural plant extracts with antioxidant properties. It combines strong metal chelation with free-radical scavenging to create an effective, non-allergenic natural solution to preserve the freshness of food emulsions, according to the company.
Sargento Food Ingredients’ new Portionables soup base pellets provide an innovative way to deliver soup. Processors can easily blend Portionables soup pellets with other IQF ingredients, like pasta, protein or vegetables, into a speed-scratch soup meal kit.
In the coming year, food forecasters expect less emphasis on the center-of-the-plate proteins and more importance on vegetables and grains previously relegated to the perimeter. “When the New York magazine declared, ‘Vegetables are the new meat’ [November 2010], chefs started paying more attention,” says Kara Nielson, “trendologist” for the Center of Culinary Development, San Francisco.
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