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Nowhere is the technological culinary revolution more evident than in methods such as sous-vide and High Pressure Processing (HPP)—sometimes referred to as High Pressure Pasteurization.

Prepared Foods talks with Dan Zakri, director of new product development at Sandridge Food Corp., a Medina, Ohio, processor of refrigerated entrees, sides, salads, soups and more for retail, in-store deli and foodservice channels.

Hispanic-style food and drink products now comprise much of the US diet and even tend to be regarded as mainstream rather than specifically ethnic.

Tea is one beverage already offered at many restaurants, and specialty teas and flavor variations are growing on both limited- and full-service chain menus.