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.

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

January 4, 2021

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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.

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

July 16, 2020

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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.

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

January 11, 2019

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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.

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

June 14, 2018

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A perennial trend, the culinary traditions of the vast Asian continent are riding a new wave of popularity.

Citrus Flavor Formulation

Citrus might be indigenous to Asia, but the bright flavors and intoxicating aromas are at home around the globe.

Robert Danhi

June 12, 2014

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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.

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

September 27, 2013

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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.

Robert Danhi Ari Slatkin

January 1, 2009

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<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.

Improper R&D processing thick products virtually guarantee failures at the plant. MicroThermics has extensive experience processing thick products including puddings, cheese sauces, fruit sauces & purées, concentrates, ice creams, cream cheese, and more.

According to the research organization, Statista, the sales of cold-brewed coffee are forecast to reach nearly $1 billion by 2025, growing at a compound annual growth rate (CAGR) of 24 per cent from the base year of 2015.