Charlie Baggs, Contributing Editor

Charlie Baggs is president of Charlie Baggs Culinary Innovations (CBI), Chicago. CBI offers a culinary center for flavor and product development; an innovation lab for technical analyses and reverse engineering studies; new venture support for retail or foodservice concept-to-commercialization; and business marketing support. Readers may contact the author at www.charliebaggsinc.com

R&D Meets High Pressure Processing

High Pressure Processing is an effective pasteurization process that helps processors virtually eliminate preservatives.

July 14, 2015

They say you can’t have it both ways. Yet that’s exactly want consumers demand. They want clean label foods and drinks. They also want foods with culinary adventure and quality.

Frittatas to Tapas

Charlie Baggs, Contributing Editor

April 13, 2012

Chefs are taking an up-close look at flavorful, authentic meats, cheeses, vegetables and seasonings used in new Mediterranean-inspired restaurant dishes, such as frittatas and tapas, to entice consumers.

Sweet and Savory Flavors From Around the World

Charlie Baggs, Contributing Editor

August 1, 2010

The growing appetite here at home for diverse sweet and savory experiences has encouraged chefs to incorporate once-rare ingredients into dessert creations.

Article: Balancing Taste -- November 2009

Charlie Baggs, Contributing Editor

November 1, 2009

One chef reviews basic tastes of sweet, salt, tart, bitter and the importance of providing harmony in a product.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Once targeted at athletes, active nutrition products with benefits like energy, focus, hydration, and protein are now winning over everyday consumers seeking support for their busy lifestyles.

Charlie Baggs, Contributing Editor

ARTICLES

R&D Meets High Pressure Processing

Frittatas to Tapas

Sweet and Savory Flavors From Around the World

Article: Balancing Taste -- November 2009

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