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

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
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.”


Read More
feat

Navigating Natural Flavorings

A little understanding behind the formulation and use of various flavoring systems is crucial to great-tasting food—and key to a successful product launch.
Anne-Marie Ramo
January 12, 2015
No Comments
Keeping up with consumers' burgeoning demand for authentically flavored foods created entirely from naturally derived ingredients is easier than ever, thanks to advances in all-natural flavoring systems.
Read More