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Home » Authors » Robert Danhi
Robert Danhi

Robert Danhi

As a 30-year veteran of the food and beverage industry, Chef Robert Danhi has worked as restaurant chef, chef-instructor for the Culinary Institute of America, and consulted for multiple Fortune 500 companies. He is an award-winning author (Southeast Asian cookbook) and TV host. He is an industry thought leader in innovation, having founded theFlavor360™ software platformand launched Flavor360 EXPLORE, the first of three initial mobile apps designed to save time, improve data quality, and capture into one database the tribal knowledge of organizations at every stage of the R&D process. He can be reached through his company’s website, www.flavor360software.com.

Articles

ARTICLES

SaffronRoad_TikkaMasala

Old School Ingredients, Techniques Arrive in New School Forms & Flavors

Consumer culinary knowledge creates high expectations for product developers to deliver more genuine flavors
Robert danhi
Robert Danhi
January 4, 2021
No Comments

Today’s consumers carry more culinary knowledge than ever before, and can boast familiarity with ingredients such as lemongrass and kaffir limes, black garlic, fenugreek and carob.


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Spicy Asian Shrimp and Rice

Asian Cuisine: Intricate, Sophisticated, and Genuine

Prerequisites for product creation in this category include focusing on the molecular makeup of ingredients, and the processes that will be deployed in manufacturing
Robert danhi
Robert Danhi
July 16, 2020
No Comments
Today's consumer recognizes that Asian Cuisine is made of a complex web of interrelated relationships of molecular compounds, ingredients, cooking methods and techniques within cultural contexts that are at the same time unique and similar in resulting flavor experiences.
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Varieties of Rice

Rice: A Simple Grain's Colorful Evolution

Rice bran, rice protein, and rice fiber are standard components for product developers seeking non-allergenic and gluten-free soluble or non-soluble fiber solutions
Robert danhi
Robert Danhi
January 11, 2019
No Comments
This is an exciting time for rice. The humble grain—grown around the globe in varieties and textures that each bring a distinct flavor and functionality—is standing out as never before.
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Braised Eggplant

Asian Culinary Creations Experience Another Boom

Culinologists are applying different forms of fermented pastes and sauces, and relying on umami-rich protein ingredients
Robert danhi
Robert Danhi
June 14, 2018
No Comments
A perennial trend, the culinary traditions of the vast Asian continent are riding a new wave of popularity.
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lemons, lemonade, citrus

Citrus Flavor Formulation

Citrus might be indigenous to Asia, but the bright flavors and intoxicating aromas are at home around the globe.
Robert danhi
Robert Danhi
June 12, 2014
No Comments
It wasn’t too long ago, the humble lemon was relegated primarily to being tied up in a swatch of cloth for squeezing on fish or juiced for lemonade.
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Asian noodles, shrimp
Cover Story

Authentic Asian Flavors

Asian foods continue to climb in popularity and availability. That means authentic Asian favors must perform in prepared product applications.
Robert danhi
Robert Danhi
September 27, 2013
No Comments
As traditional foods evolve with the infusion and influences of newly available ingredients, immigrants and technology, the flavors that make up authentically Asian dishes are growing to accommodate them.
Read More

Article: Capturing the Essence of Southeast Asia -- January 2009

Robert danhi
Robert Danhi
Ari Slatkin
January 1, 2009
No Comments
<i>Prepared Foods</i> explores the people, customs, culture, geography and foods of Southeast Asia, giving readers a comprehensive experience--almost a cultural immersion into the region.



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In this webinar, we will cover how you can utilize small scale extrusion to rapidly create a unique high moisture meat analog product through changing extrusion conditions and blending different types of protein.
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