Authentic/Ethnic
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Shift at La Tortilla

La Tortilla Factory has hired Jeff Ahlers as its president and chief executive officer.
July 3, 2014
The appointment is the result of a long-term search process led by the Tamayo family and the board of directors.
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Chef Speaks: Appetizers

Prepared Foods talks with Charles Hayes, CRC, CEC, founder of Food and Beverage Design Ltd., and corporate chef for Golden County Foods.
June 30, 2014
Prepared Foods talks with Charles Hayes, CRC, CEC, founder of Food and Beverage Design Ltd.
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Appetizer Adventures

Small offerings continue to be big business. Flavors, texturants, stabilizers for freeze-thaw systems—all help processors create high-quality finger foods and well-crafted delicacies.
Walter Zuromski, CEC, CCE, Contributing Editor
June 30, 2014
Traditional appetizers, more formally known as hors d’oeuvre, from the French term referring to an item that’s a “small part set apart from the main work,” are served during the cocktail hour.
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Expansion for Ruiz

Ruiz Food Products, Inc. announces the Phase II Expansion of its Denison, Texas manufacturing facility. On June 19, 2013, Ruiz Foods announced a building expansion that included the installation of equipment for Phase I.
June 18, 2014
Ruiz Food Products, Inc. announces the Phase II Expansion of its Denison, Texas, manufacturing facility.
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Going Green ... Giant

Green Giant has added eight all-natural hummus flavors.
June 6, 2014
Green Giant Hummus is cholesterol free, gluten free, trans-fat free, Non-GMO Project Certified and Vegan Certified.
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Ethnic Comfort

The tapestry of today’s American palate is woven from threads of many cultures, and food creators are finding that, sometimes, nothing satisfies more than the simple, comforting flavors crafted by amah -- or nonna, abuela, matamahi, impo, savta...
David Feder
David Feder , RDN
May 22, 2014
Home-style Latin, European, Asian and Subcontinental flavors and formulations are supplanting a recent trend of “comfort foods” that reads as more “retro” than true to the American demographic of today.
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Soup’s On!

New ethnic and upscale soups require quality, authentic flavors. Here’s a “soup-to-nuts” look at soup—and how to develop and preserve those flavors through the process.
Peter Coulter, CEC, Contributing Editor
April 11, 2014
There are primarily two types of soup classification: broth-based (think chicken noodle) or cream-based (think chowder).
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Targeting the Gourmet

Economic woes may have impacted away-from-home dining, but consumers still crave restaurant-quality food and beverage options—and expect retail products to deliver the same quality and cutting-edge taste experience.
William A. Roberts, Jr.
April 11, 2014
According to the Specialty Food Association’s “The State of the Specialty Food Industry 2013,” specialty food is among the fastest growing U.S. industries with sales skyrocketing 22.1% between 2010-2012.
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Manischewitz Sold

Manischewitz has been sold to Sankaty Advisors.
April 10, 2014
Terms of the deal were not disclosed.
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