From chefs crafting gastronomic delicacies to restaurants tendering trendy cuisine, the foodservice industry inspires the more mundane segments of the food manufacturing community.
The ability of acidulants to help lower the pH of foods and beverages is crucial in many formulations. However, a sour bite may result. Though there are few rules of thumb, a checklist of options offers suggestions to control sourness.
“Working harder and smarter” is a maxim companies have taken to heart. The U.S Departments of Labor and Commerce report the U.S. business sector's productivity increased 4.0% during the second quarter of 2003 over the same period in 2002.
Prepared Foods magazine will celebrate its 110th anniversary in a few years. Originally titled Canner Packer, the reasons we were renamed Prepared Foods are long lost.
In a unique Prepared Foods' Industry Survey, the technical, marketing and sales personnel at food companies voiced their opinions on the opportunities and challenges in the areas of functional foods, natural products and organic items.
“The kitchen”…or so one Spanish-to-English website translated the term la cocina when I looked it up. However, that struck me as simplistic, considering the many contexts in which it appears. So I—of inconvenient Norwegian background—turned to my trusty co-worker, Julia Gallo-Torres, for help.