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.

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

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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.

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

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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.

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

Pasta Pasta!

Anne-Marie Ramo

July 23, 2018

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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.

Diverse Uses of Beans

Magic Beans: Diverse uses of beans are shooting up like the proverbial stalk

Anne-Marie Ramo

January 11, 2018

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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.

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

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Crafty culinologists know how to employ both pre-made and scratch-made sauces to deliver high-impact flavor and convenience for consumers.

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

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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.”

Powerhouse Ingredients that Add Color, Flavor and Health Benefits

Consumers and product developers are embracing fruits and vegetables in new foods and beverages

Anne-Marie Ramo

June 11, 2015

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To declare that fruits and vegetables are hot right now would be an understatement.

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

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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.

Prepared Foods

2019 October

Check out the October 2019 issue of Prepared Foods, featuring our cover story on new gums, fibers and starches that are adding function and on-trend appeal, the growing popularity of portable, on-the-go eating, and much more.

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