Wouldn’t it be exciting to find a place where the food and beverage products presented are creative, satisfy a market demand and also feature fun? And, wouldn’t it also be interesting to talk to experts who are creating these types of foods?
When salt or sugar tastants are non-homogeneously distributed in a food, taste intensity can be increased. This can lead to increased acceptability of sodium- and/or sucrose-reduced foods and beverages.
Being a Hispanic in the food business and married to a man who also is “in the business,” all topics related to foods permeate our lives. Since I’m Peruvian, most everything I cook has a bit of Latino flavor. But, I often have to adjust my recipes for more Americanized family members. The different “degrees” of being Latino intrigue me.
Poor soda has gone from being a refreshing drink, associated with images of people empowered to enjoy life, to something we no longer should serve our children.
With children now regularly eating out at restaurants, watching TV cooking shows with their parents and being exposed to new foods while traveling, the days of basic fare have gone.
Highly regarded for its antioxidant properties and credited with helping to reduce risk of diseases, such as cancer and heart disease, vitamin E also slows foods from becoming rancid.
Editorial Views: When I Was a Vegetarian -- February 2010 Julia Gallo-Torres, Managing Editor Working on a food product development magazine, I’m slightly amused when people learn where our
The decision to mandate calorie content on chain restaurant menus meets a positive response, noting that an educated population is essential to fending off the obesity epidemic.
As I was making my son’s peanut butter sandwich this morning, I fervently hoped the new jar I had just bought was truly safe. Every time I make a salad,