Prepared Foods gathered a panel of experts from around the food industry to explore health and wellness, new product initiatives and prospects for the future.
Among the 7,000 islands stretching over 2,500 square miles, there are dozens of island countries in the Caribbean. Each has its unique style of cooking techniques, using many of the same ingredients found throughout the Caribbean.
Manufacturers must be savvy about what flavor ingredients can be used in which countries. Good flavor also is important in fried foods, but acrylamide can be an issue. Both subjects were topics at Prepared Foods' 2009 R&D Applications Seminar-East.
Since flavor can easily be imparted through sauces, condiments and dips, chefs are using bolder, spicier and more ethnic-inspired ingredients to amp up the foodservice flavor scene.
The Hispanic market is segmented by factors that span from generational to preferential to native country differences. These characteristics affect food choices, from seasoning systems to fruits, legumes and grains.
The growing appetite here at home for diverse sweet and savory experiences has encouraged chefs to incorporate once-rare ingredients into dessert creations.
Soy sauce--that staple of Chinese take-out and wok cooking--is known to many as simply a salt in liquid form, something that adds flavor to many dishes. Soy sauce is so much more, however, and not all soy sauces are created equal.
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