Gerrie Bouchard, MBA, CRC, is founder of Culinary Contents, a culinary strategy and product development firm in Philadelphia. A Certified Research Chef, Bouchard has more than 20 years of experience in the food industry. Formerly a research chef with Eatem Foods Inc. (a division of Archer Daniels Midland Co.), she has worked with major CPG and national foodservice clients, as well as natural products companies, such as LoveTheWild Co., a frozen seafood company dedicated to sustainable aquaculture through critical operations scale-up. Learn more about Bouchard and Culinary Contents at www.culinarycontents.com. Readers also may reach her at gerrie@culinarycontents.com or by calling 856.628.1735.

Starches, Flours, and Gums Go Big

New sources for starches, gums, and flours

Gerrie Bouchard

May 25, 2018

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Traditional sources for starches, gums, and flours are experiencing a shift in focus as the industry seeks new ingredients to satisfy consumers. As interest in healthier products, increased protein composition, and cleaner labels increases, natural ingredients and gluten-free options are in high demand.

2018 TRENDS: Seafood Expo North America Spawns New Ideas

SENA is a seafood buying event with more than 1,300 seafood vendors vying for the attention of the nearly 26,000 seafood product and services buyers from retail, restaurants, foodservice and processing channels seeking innovative new products

Gerrie Bouchard

March 16, 2018

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SENA is the premier seafood buying event in North America with over 1,300 seafood vendors vying for the attention of the nearly 26,000 seafood product and services buyers from leading retail, restaurants, foodservice and processing channels seeking innovative new products. Overlying themes of innovation observed at the show focused on sustainability, convenience, authenticity, and health benefits.

Formulating In-Demand Snacks: How to Create the Textures Consumers Want Today

Texture is what takes a snack from “one of many” to “one of a kind.” In this webinar, you’ll learn how specialty starch-based texturizers can make a sheeted or baked snack’s texture loud and crunchy or light and crispy — and how achieving that just-right texture can help your healthier snack stand out in a competitive marketplace.

You’ve made the decision to go with plant-based nutrition in your product. But if you’re like most people, you’ve struggled with the issues it presents in formulating a great product – particularly at higher protein levels or in gluten-free applications.

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Prepared Foods

2019 April

Check out the April 2019 issue of Prepared Foods, featuring our cover story on RTD coffee and tea drinks and ingredients, trends that are shaping the future of desserts, emerging botanical ingredients, and much more.

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