Pasta used to fall into several basic categories: the on-the-fly, kid-friendly type; the vegetarian entrée option; or authentic dishes found in specialty, stand-alone restaurants.
Southeastern Mills chefs tested the company’s seasoning and food base technologies to please customer research chefs.
June 1, 2013
Southeastern Mills used the Research Chefs Association’s Culinology Expo to showcase an extensive line of seasoning blends, rubs and marinades; sauce, gravy, soup and baking mixes; food bases; and broth concentrates.
New Cheese-Mor analog cheese blends improve textural and physical characteristics, reduce cost of imitation cheese products; and eliminate effects of casein price volatility.
May 16, 2013
Allied Blending & Ingredients (ABI) introduces Cheese-Mor, a new family of Analog Cheese Blends.
Sargento Foods Inc. announces the hiring of Jeff Baldwin as senior manager--end user support and Eric Liederbach as senior manager--applications and analysis in the company’s Information Technology Department.
While Italian foods appear to be almost completely mainstream, manufacturers are pushing the envelope with creative toppings and sauces; more convenient approaches; and even items that meet the needs of food-allergic consumers.
Mintel Menu Insights finds the number of U.S. menu items with poultry as an ingredient climbed an average of 12% over the past three years. In pizza, that number is even more pronounced: The pizza segment has seen a 26% increase in chicken as a topping.
Recent findings suggest that not all dairy products are equally beneficial in promoting bone strength.
February 4, 2013
A study by researchers at the Institute for Aging Research (IFAR) at Hebrew SeniorLife, an affiliate of Harvard Medical School (HMS), has found that dairy intake -- specifically milk and yogurt -- is associated with higher bone mineral density (BMD) in the hip, but not the spine.