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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

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Regional, Nuanced Flavor Trends from Vietnam

Consumer expectations for new twists on old favorites allows for creativity in culinary development
Chef Robert Danhi
Robert Danhi
May 23, 2022

The popularity of Vietnamese food and beverages has continued to grow in the US, alongside other Asian cuisine. Enhancing the proverbial “sweet spot” in a trending Vietnamese food by incorporating trusted ingredients can transform a traditional Vietnamese dish into a new variation.



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Mizkan_TofuQuinoaBowl_1170
2022 PREDICTIONS: FLAVORS

Ethnic, Global Flavors and Cross-Cultural Flavor Fusions are Still Trending High

Retail shelves address consumer desires to nourish themselves with fresh takes on food flavors
Chef Robert Danhi
Robert Danhi
December 21, 2021

For centuries, cooks have artfully cross-pollinated cultural elements of flavor, and now culinologists are combining Latin and Asian ingredients and cooking techniques to launch innovative and flavorful prepared foods. Today’s retail shelves display a world atlas of culturally inspired experiences that might not be authentic yet answer the consumers’ desires to nourish themselves with fresh new takes on flavorful foods that simply taste good.


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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
Chef Robert Danhi
Robert Danhi
January 4, 2021

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
Chef Robert Danhi
Robert Danhi
July 16, 2020
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.
Read More
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
Chef Robert Danhi
Robert Danhi
January 11, 2019
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.
Read More
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
Chef Robert Danhi
Robert Danhi
June 14, 2018
A perennial trend, the culinary traditions of the vast Asian continent are riding a new wave of popularity.
Read More
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.
Chef Robert Danhi
Robert Danhi
June 12, 2014
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.
Read More
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.
Chef Robert Danhi
Robert Danhi
September 27, 2013
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

Chef Robert Danhi
Robert Danhi
Ari Slatkin
January 1, 2009
<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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Events

September 28, 2023

Powerful Protein—From All Perspectives

ON DEMAND: There’s no more dynamic food and beverage ingredient market than that of protein. Join us as Elohi Strategic Advisors Founder, Stephanie Lind, leads an energetic panel discussion of all the emerging trends, twists, and technologies in protein.

October 5, 2023

From Taste to Texture: Plant-Based Caviar Alternative

The plant-based food market is growing faster than ever, and this growth doesn’t stop on land. This webinar will address a number of issues in developing great-tasting, high-class seafood alternatives.

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