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Home » Keywords » culinary

Items Tagged with 'culinary'

ARTICLES

Sunkist Sauces & Dressings

Sunkist, Sokol Sauces & Dressings

New line features eight new fruit-forward and vibrant flavors for a chef-worthy culinary experience
April 29, 2022
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Each flavor celebrates citrus in a refreshing and delightful way and comes in an array of profiles including Lemon Pepper Caesar, Grapefruit Poppy Seed, Spicy Mango Habanero, Mimosa, Blueberry Chipotle, Mandarin Fig, Orange Sesame Ginger and Pomegranate Lime


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Sterling-Rice Group Names New Culinary Management

Daniel Carpenter to take on role as managing director – culinary
March 29, 2022
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Leading innovation agency Sterling-Rice Group named Daniel Carpenter to the newly-created position of managing director – culinary at the fast-growing agency. Carpenter is joining SRG from Nextbite, a national virtual kitchen company where he served as vice president – culinary. 


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Charlie Baggs Culinary Innovations: Culinary and R&D Solutions

Charlie Baggs Culinary Innovations opens new Chicago R&D center, website
February 10, 2022
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Charlie Baggs Culinary Innovations (CBCI) has relocated within Chicago and officially opened its new purpose-built kitchen and lab. Located on Goose Island, just minutes outside downtown Chicago, the new CBCI headquarters is designed and equipped specifically for food and beverage product development.


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Dairy Alternatives Provide Opportunities for Product Development Innovation

The rise in consumer demand for dairy-free products has challenged developers to analogs using starches, fibers, hydrocolloids, and proteins
Anne-Marie Ramo
February 9, 2022
2 Comments

In a recent report published by market research firm Packaged Facts, “Dairy & Egg Alternatives: Outlook for Plant-Based & Cell-Cultured Consumer Products,” it was forecast that sales of plant-based dairy and egg products will continue to rise at an average annual rate of 6.0%, reaching $5.2 billion by 2024.


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Motif FoodWorks Product Design Leadership

César Vega joins food-tech company to lead its applications, culinary design, and sensory research for the next generation of plant-based foods
January 19, 2022
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Motif FoodWorks, the Boston-based food technology company making plant-based foods better tasting and more nutritious, announced César Vega has joined the company as vice president of food design.


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7-Eleven BOGO Chicken Wing
2022 PREDICTIONS

Culinary, Food and Beverage Experts Join SRG Roundtable to Talk New Trends, Tastes

“Future-proofed” restaurants, flexible menus and design attributes that can serve a variety of offerings at different price points any time of day
Amy Shipley
December 24, 2021
One Comment

Perhaps I’m in the minority, but I love surprises—especially when they are of the culinary sort. When Prepared Foods asked me to write about future food trends, it led me to think about all the change our food and beverage industry has endured during the past few years. I also am thinking how we’ve adapted so quickly, and with such extraordinary ingenuity. I started to reflect on what surprised me the most and what sort of change we can expect in the future.


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2022 PREDICTIONS: FLAVORS

Ethnic, Global Flavors and Cross-Cultural Flavor Fusions are Still Trending High

Retail shelves address consumer desires to nourish themselves with fresh takes on food flavors
Robert danhi
Robert Danhi
December 21, 2021
No Comments

For centuries, cooks have artfully cross-pollinated cultural elements of flavor, and now culinologists are combining Latin and Asian ingredients and cooking techniques to launch innovative and flavorful prepared foods. Today’s retail shelves display a world atlas of culturally inspired experiences that might not be authentic yet answer the consumers’ desires to nourish themselves with fresh new takes on flavorful foods that simply taste good.


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STRATEGY SERIES: WHERE R&D MEETS FOODSERVICE

Foodservice Accounts: Call on Front-End Marketing, Insights and Culinary

Pitching a new product to foodservice? Engage with customers at the front end of this process
Jeff Miller
December 9, 2021
No Comments
Welcome to this series where we cover the most common mistakes suppliers make when calling on national foodservice accounts. This month we’ll discuss mistake No. 3, which is, "Not building relationships beyond purchasing."
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A Day in the Life of a Corporate Chef

OSI Group Culinary Executive Chef Christopher Hansen shares an inside look at corporate culinary work
Chef Christopher Hansen
December 3, 2021
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Students find themselves in culinary school having come from many different backgrounds and having traveled down many paths. Some are cooks that are ready to move into a more challenging role in the kitchen; others want to learn new skills in baking by becoming a pastry chef; and others are building on years of cooking experience, having had no formal training. I found my way to Le Cordon Bleu Culinary School by way of music. 


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Restaurant Menus in 2022 Will Focus on Healthier Planet, Healthier Consumers

Menus will become streamlined in 2022, while chefs anticipate alcohol-infused desserts, globally inspired items, and upscale potato chips
November 17, 2021
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As consumers continue to use off-premises options in all dayparts, restaurants are looking to translate their dine-in experience outside the four walls of the restaurant with thoughtful packaging that maintains food quality, retains temperature, and is tamper-proof.


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Events

May 24, 2022

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

June 23, 2022

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods. 

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