Barbara Zatto

Culinologists Tap Into the Rich Flavor Notes of Beers, Wines, and Spirits

Spirited Creations: The use of alcohol in food and beverage preparations is on the rise as consumer palates become more sophisticated and chefs and mixologists push boundaries.

Barbara Zatto

September 16, 2019

Used as a splash or a concentrated reduction, alcohol "opens up" the starring flavors in sweet and savory formulations, enhancing them without overriding them.

Peekaboo Organics Ice Cream Made with Beets

Creative Processors Sneak More Veggies into Foods

Product developers are tasked with turning out an array of better-for-you products without compromising on flavor or texture

Barbara Zatto

May 9, 2019

To bridge that gulf between what consumers say they want and what they veer toward, on-trend product developers have adopted a "stealth-health" approach to increasing produce content in products.

Complex Spicy, Hot Flavors

For several years, adding spice to recipes and formulations was all about adding heat. Today, however, consumers like dishes with the juxtaposition of heat select sweet, hot, sour and umami flavors.

Barbara Zatto

February 17, 2014

For several years, adding spice to recipes and formulations was all about adding heat.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.

Barbara Zatto

ARTICLES

Culinologists Tap Into the Rich Flavor Notes of Beers, Wines, and Spirits

Creative Processors Sneak More Veggies into Foods

Complex Spicy, Hot Flavors

Unlock the Future of Food and Beverage Innovation

Are you a leader in research & development? Stay ahead of the curve with Prepared Foods, the premier source of information and insights for today's trend leaders and taste-makers in food and beverage manufacturing.