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Home » Authors » Juliet Greene

Juliet Greene

Juliet Greene is corporate chef at Mizkan America, Inc.
Articles

ARTICLES

Ribs with Bourbon BBQ Sauce

Bourbon Secures Spot on the Menu, in New Product Development

What Can Brown Do For You? For savory applications, chefs find that bourbon makes a great base for sauces and marinades across all industry categories
Juliet Greene
September 30, 2021
One Comment
Whether over the rocks or incorporated into a savory or sweet dish, bourbon is a go-to flavor of fall. Bourbon-flavored dishes are often associated with comfort food and also one of the reasons it has experienced continued and growing popularity.
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MizkanAsianSauceOverChicken

Better by the Bottle

On-trend retail sauces, marinades help at-home consumers add greater appeal to meals
Juliet Greene
November 27, 2020
No Comments

COVID-19 has been the great disruptor of 2020 and it shows in the sauce and marinade flavor profiles currently trending. With many restaurants on either hiatus or using abbreviated menus for dine-in or take out, grocery retail trends are leading the way for manufacturers.


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Ssamjang Short Ribs with Gochujang Sauce

Hot Stuff: Red Jalapeno Puree, Peppers Remain on Trend

Cooking sauces represent a convenient alternative to creating recipes from scratch
Juliet Greene Maggie Harvey
June 15, 2020
No Comments
After dining out and trying a new flavor, consumers want to experiment with new tastes at home. American palates have recently taken their dining cues from fiery, authentic flavors of Latin, Asian, African and Indian cuisines.
Read More
Bourbon Bacon Peach Salad

Bourbon's Versatility Shines on the Menu, in Applications

Versatile Ingredient: Bourbon and American whiskey are in a modern golden era that is likely to continue through 2023.
Juliet Greene Maggie Harvey
September 13, 2019
No Comments
It may be a dark liquor, but bourbon is the clear leader of the spirit trend, fueled by the renewed interest in authenticity and craft heritage products, innovation from distilleries and elevated cocktail programs.
Read More
Red Chile Sauce

Use of chiles and peppers increase as US consumers seek hot and spicy flavor

The Wide World of Peppers: Peppers are an effective way to add various heat and flavor attributes to Hispanic 
dishes—from meats and mains, to soups and sides
Juliet Greene David Sackett
April 16, 2018
No Comments
With Americans welcoming heat to their palates, manufacturers can adapt more Hispanic and Latin flavors in their formulations.
Read More
MizkanHatchChili_900

Passport to Flavor 

Peppers are an effective way to add various heat and flavor attributes to Hispanic dishes—from meats and mains, to soups and sides.
Juliet Greene David Sackett
March 2, 2018
No Comments
US consumers are seeking hot and spicy flavor combinations, followed closely by savory. Menus and flavors are much more sophisticated than they have been in the past and the combinations of fresh, pickled, roasted and charred really lend themselves to these profiles. Use of chiles and peppers specifically has increased on all menus and across several cuisines.  With Americans welcoming heat to their palates, manufacturers can adapt more Hispanic and Latin flavors in their formulations. 
Read More

Chocotherapy: The Daily Dose of Chocolate -- February 2008

Juliet Greene
February 1, 2008
No Comments
There has never been a better time to explore the delectable attributes of chocolate.
Read More
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July 28, 2022

It’s Only Natural! Natural, Organic Food, Beverage Options Continue to Grow with Clean Label Appeal

Consumer surveys conducted by Innova Market Insights during the past two years demonstrate a range of perceptions regarding natural and organic. In the 2020 Innova Health & Nutrition Survey, consumers most associated the concept of “clean” labeling/eating with natural and organic ingredients, as well as no additives/preservatives.

August 9, 2022

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