chef-inspired food products - Page 1

Items Tagged with 'chef-inspired food products'

ARTICLES

Row 7 Seed Co. Launches Line of Tinned Vegetables

Chef-developed products feature crop varieties bred for flavor

March 12, 2026

Row 7 Seed Co. is introducing a line of shelf-stable tinned vegetables made from crop varieties bred for flavor. The products pair peak-season vegetables with olive oil or vinaigrette and are merchandised in the produce aisle.

Sunkist Sauces & Dressings Take Top Spot in Recent Poll

The Prepared Foods audience names its new favorite product from April 2022

June 10, 2022

In a landslide victory, our audience named Sunkist® Sauces & Dressings as its favorite new product in April 2022.

Garden Fresh Gourmet Salsa, Hummus

New chef-inspired salsa and hummus flavors that align with Americans' dip preferences

May 11, 2017

The new Garden Fresh Gourmet products include three salsa varieties with distinct texture and taste profiles, as well as two collections of hummus that include six flavorful, chef-inspired blends.

Lean Cuisine Updates Marketplace Line

New line is inspired by travels to top restaurants and culinary hot spots

May 8, 2017

Inspired by travels to top restaurants and culinary hot spots, LEAN CUISINE chefs have crafted new dishes and reinvented classics with ingredients like you could find in your own kitchen cupboard. Each of these new recipes has no artificial colors, flavors or preservatives.

Schwan’s Chef Collective: 2017 Food Concepts

Growing culinary team making its mark on frozen food category

February 20, 2017

Since The Schwan Food Company developed the Schwan’s Chef Collective in 2015, it has grown to include 17 internal and external talented chefs from across the country that work to incorporate trends and new flavors into new frozen-food concepts.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.