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Home » Authors » Chuck Jolley, Contributing Editor
Chuck Jolley, Contributing Editor

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.

Articles

ARTICLES

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Sauce Formulation Essentials

New prepared sauces meet consumer demands for bold ethnic flavors and speed-scratch cooking
Chuck jolley
Chuck Jolley, Contributing Editor
David feder 200x200
David Feder , RDN
April 13, 2016
One Comment

Learn about the development and formulation of sauces.


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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
Chuck Jolley, Contributing Editor
November 17, 2015
No Comments

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


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BBQ food and sauces

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
Chuck Jolley, Contributing Editor
July 13, 2015
No Comments

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


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August 30, 2022

Liquid Engineering! Better Viscosity Measurement Benefits Food, Beverage R&D

Viscosity measurement is essential to developing a wide range of liquid to semi-solid applications, including soups, sauces, beverages, starches, and flours. With product variability, it can become difficult for processors to best determine the appropriate device for viscosity measurement. This webinar helps food and beverage formulators understand the application of a universal viscosity measuring device.

September 12, 2022

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