Chef Michael Formichella

Chef Michael Formichella, CMC, is president and co-owner of Chella Foods. A graduate of the Culinary Institute of America, he previously was senior vice president and COO of Smithfield Innovation Group, a subsidiary of Smithfield Foods. Chef Formichella is a principal affiliate of Culinary Alchemy Group (CAG). For more information, see www.culinaryalchemygroup.com and www.chellafoods.com

Korean Cuisine: More than Rice, Soy and Chilies

Chef Michael Formichella Tom Rowan

March 6, 2012

No Comments

An increasingly popular cuisine, Korean dishes contain identifying ingredients, such as chilies, garlic and savory sauces. Umami and kokumi enhancers play an important role, as well.

Sweet Attractions

Chef Michael Formichella Tom Rowan

October 12, 2011

No Comments

Natural sweetener ingredients, beyond high-intensity stevia or lo han guo, provide ways to add sweetness to products ranging from menu items to packaged foods and drinks.

Eastern Influences

Chef Michael Formichella

June 16, 2011

No Comments

With 37% of the world’s population, India and China influence products both in America and abroad. Savory sauces, grains and dairy are intrinsic components.

Consumer eating behaviors are shifting. The challenge for 2022 and beyond will be to understand Consumer motivations within a broader and organized context that allows for aligning with the ingredients, products and benefits that they are seeking.

In this webinar, you’ll learn how a structured data approach can speed up your R&D teams process and let them spend more time on the science, rather than cleaning data and poring through spreadsheets.

Chef Michael Formichella

ARTICLES

Korean Cuisine: More than Rice, Soy and Chilies

Sweet Attractions

Eastern Influences

Get our new eMagazine delivered to your inbox every month.

Stay in the know on the latest food & beverage product development trends.