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Home » Authors » Anne-Marie Ramo

Anne-Marie Ramo

Anne-marie Ramo is a Seattle-based research chef and food writer with more than 25 years of experience in flavor development; sauces, seasoning blends, and marinades; home meal replacements; and formulation of meat products and further processed meat products. She was director of culinary development for Revolution Foods Inc., executive chef of Fork in the Road Foods LLC, and served as executive chef for Aidell’s Sausage Co. Ramo is a regular industry contributor and writer, and co-authored The Great Meat Cookbook (Houghton Mifflin Harcourt, October 2012). You can read more of her work at www.preparedfoods.com or contact her at aramo@me.com.

Articles

ARTICLES

fruitsmoothie_cube_Evive

Product Makers Pick Fruit to Add Flavor, Health to Formulations

Adding fruit to formulations has become not only easier, but more exciting with the continuously expanding variety of fruits to choose from and the near disappearance of seasonality
Anne-Marie Ramo
March 31, 2021
No Comments
Adding fruit to formulations has become not only easier, but more exciting with the continuously expanding variety of fruits to choose from and the near disappearance of seasonality. When it comes to product formulation, developers can choose from a multitude of fruit-derived ingredients and types, including whole or prepped; fresh or frozen; freeze-dried, dehydrated, or puréed; and concentrates, juices, or powders.
Read More
Sweet Potato Fritters

Product Developers are Paying Closer Attention Than Ever to the Versatility of Vegetables

Value-added vegetable products are crowding onto grocery store shelves, supermarket fresh bars, and restaurant menus throughout the US
Anne-Marie Ramo
David feder 200x200
David Feder , RDN
July 17, 2020
No Comments
As consumers continue to search for healthier food options, vegetables as star players in formulations are enjoying a renaissance.
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Amazon Meal Kit

Examining Meal Kit Consumers

Fit to Kit: An increasing number of consumers are avoiding cooking meals at home — by cooking meals at home
Anne-Marie Ramo
January 22, 2020
No Comments
Whether assembling kits themselves at a local meal kit assembly shop, signing up for a subscription service online, or picking up a kit from their local supermarket, consumers show no signs of abandoning this time-saving meal option.
Read More
Peach and Nutella Bruschetta

Nuts About Fruits (and Nuts!)

From Fruits to Nuts: Fruits and nuts are the new ingredient superstars
Anne-Marie Ramo
November 27, 2019
No Comments
With the strong consumer push toward more protein and less refined sugar in our diets, fruits and nuts are experiencing a culinary renaissance.
Read More
Woman Looking at Pouch in Microwave

Developing High End Food Products for Quick Preparation

Quick & Easy: Consumers across all demographics and increasingly short on time are seeking enticing and adventurous flavors, made fast
Anne-Marie Ramo
February 7, 2019
No Comments
From large food conglomerates to boutique artisanal companies, product developers are creating higher-end products designed specifically for quick preparation, such as cooking in a microwave.
Read More
Walnut Cake

Inclusions Bring On the Taste, Texture to Food Formulations

Product makers and foodservice companies are finding consumer interest is readily piqued by the addition of inclusions
Anne-Marie Ramo
November 21, 2018
No Comments
Call them bits, pieces, inclusions, mix-ins, or add-ins, inclusions bring both flavor and textural elements to foods. Color, too, can make it to the show by way of inclusions.
Read More
Carso's Angel Hair and Pesto

Pasta Makers Are Using Their Noodles to Excite a New Generation of Consumers

Pasta Pasta!
Anne-Marie Ramo
July 23, 2018
No Comments
Pasta is one of the few dishes that weathers any storm of shifting trends. On the American dinner table—and those of many other nations—there always seems to be room for pasta.
Read More
Chili Lime White Kidney Beans

Diverse Uses of Beans

Magic Beans: Diverse uses of beans are shooting up like the proverbial stalk
Anne-Marie Ramo
January 11, 2018
No Comments
The use of beans as an ingredient has been trending strongly lately. And, while a lot of this interest has to do with their being a primary source of plant proteins, they also are well-known sources of fiber and gluten-free/non-GMO carbohydrate.
Read More
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Creating Bold Flavors with Sauces, Dressing and Condiments

Sauces, dressings, and condiments are a recipe’s great leap forward
Anne-Marie Ramo
May 23, 2017
No Comments
Crafty culinologists know how to employ both pre-made and scratch-made sauces to deliver high-impact flavor and convenience for consumers.
Read More
Fresh foods

Formulating Freshness in Foods

To many consumers, freshness is the ultimate in quality, but what exactly does 
“fresh” mean?
Anne-Marie Ramo
July 13, 2016
No Comments

For food developers, the challenge is to meet this demand for foods that look, smell, and taste fresh—that hold onto their perfect texture—yet maintain extended shelf life and meet consumer demand for being “quick and easy.”


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