Chuck Jolley, Contributing Editor

Chuck Jolley, a journalist with more than 30 years’ experience covering the food industry, is a writer, blogger, marketer and consultant for a variety of businesses concerned with food products and ingredients. Be sure to check out his feature on new trends in barbecue, “BBQ IQ” in PF July 2015. Jolley can be reached at crjolley60@yahoo.com.

Sauce Formulation Essentials

New prepared sauces meet consumer demands for bold ethnic flavors and speed-scratch cooking

Chuck Jolley, Contributing Editor

David Feder , RDN

April 13, 2016

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Learn about the development and formulation of sauces.

Consumer trends are shifting towards exotic, spicy meat, poultry and seafood

Trends in the Meat, Poultry and Seafood Category

What’s hot in meat, poultry and seafood—is heat itself

Chuck Jolley, Contributing Editor

November 17, 2015

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While spicy flavors have been trending up all over, the real power in this heatwave has been with animal protein—meat, poultry and seafood.

BBQ IQ

Hard-bound tradition comes to a stop when the masters of barbecue gather to discuss what’s the best sauce, marinade, rub or mop

Chuck Jolley, Contributing Editor

July 13, 2015

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American barbecue does not always take well to anything new, according to Paul Kirk, often called the “Baron of Barbecue”.

In this webinar, we will cover how you can utilize small scale extrusion to rapidly create a unique high moisture meat analog product through changing extrusion conditions and blending different types of protein.