John Csukor, Editorial Contributor

Chef John Csukor is president and CEO of KOR Food Innovation, a contract culinary consulting firm in Ashland, Va. Chef Csukor has more than 28 years of experience in product development, culinary training, marketing and purchasing. He has held senior positions with commercial chains, non-commercial management companies and marketing firms including AMF Bowling Centers, Starbucks Coffee Company, The California Raisin Marketing Board, The Food Group, Compass Group USA, Motorola Hospitality Group and The United States Marine Corps. John received formal culinary education through the degree program at Johnson and Wales University, with all continuing education through the CIA campuses in St. Helena, Calif., and Hyde Park, N.Y. He is a member of the Research Chefs Association and American Culinary Federation. Readers may reach him at info@korfoodhome.com or by visiting www.korfoodinnovation.com

Culinary Art Meets Flavor Science as Research Chefs Seek to Take Flavor to the Next Level

The marriage of ingredients and technique is the foundation for boosting any flavor profile in product development and manufacture

John Csukor, Editorial Contributor

May 10, 2021

Nearly every Old World cuisine holds the keys to building flavor, not only through indigenous ingredients but also through its cooking techniques. While batch production often necessitates shortcuts, it is possible to lose sight of the fundamentals that make culinary creation worthwhile. Fortunately, there is something of a revival happening in which even larger prepared food makers are reintroducing those basics of culinary art.

Food Product Development: Bars with Almonds

Optimize new creations with almonds, consumers’ favorite bar ingredient.

John Csukor, Editorial Contributor

July 13, 2015

Bars have become more popular than ever, thanks in part, to increasing consumer demand for taste and on-the-go convenience that meets snacking needs.

Breakfast: Wake-up Foods

When creating new breakfast items, look for ideas from different cultures, groups and demographics.

John Csukor, Editorial Contributor

November 21, 2013

There are seemingly an infinite number of prepared breakfast items available in today’s marketplace, yet breakfast appears to be the one meal many processors, outside those who focus exclusively on breakfast formulations, agree is the weakest category in their line-up.

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John Csukor, Editorial Contributor

ARTICLES

Culinary Art Meets Flavor Science as Research Chefs Seek to Take Flavor to the Next Level

Food Product Development: Bars with Almonds

Breakfast: Wake-up Foods

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