culinary

MGP Ingredients Names New Technical Expertise

Yvette Hirang Joins MGP as culinary chef, Sarah Corwin as principal scientist

September 29, 2020

MGP Ingredients, Inc. has named Yvette Hirang its new culinary chef, an integral role as the company addresses the plant-based foods trend with its recently launched ProTerra® textured wheat and pea proteins. She joins the R&D team at MGP’s technical center in Atchison.

Ramen Lab Launches Prepared 'Chef To Guest' Ramen Bowls

Ramen Lab will collaborate with well-known ramen shops to capture the signature flavors and styles of individual chefs

August 12, 2020

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Ramen Lab, the pop-up restaurant incubator from Sun Noodle, announced that it is launching a frozen prepared ramen bowl product line called Ramen Lab at Home: Chef to Guest. Ramen Lab will collaborate with celebrated ramen chefs. The store launched on August 7.

Q&A with Jody Denton, executive research chef, Frito-Lay North America and PepsiCo Global Snacks

A corporate chef's perspective on snack trends and tastes

August 11, 2020

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Prepared Foods talks snack trends and tastes with Jody Denton, an executive research chef for Frito-Lay North America and PepsiCo Global Snacks.

Idahoan Foods Names New Corporate Executive Chef

Richard Hoelzel will work closely with Idahoan’s current and future customers on menu engineering

August 4, 2020

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Idahoan Foods announced Richard Hoelzel as corporate executive chef, foodservice. In his new role, Hoelzel will work closely with Idahoan’s current and future customers on menu engineering as well as supporting new product development.

Q&A with Emmanuel Oh, Nestlé Professional

A chef's perspective on hot beverage trends, tastes

July 15, 2020

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Prepared Foods talks hot beverage trends with Emmanuel Oh, a corporate chef at Nestlé Professional in Solon, Ohio.

Consumers Will Crave More Comfort and 'Control' with Food and Beverage Choices

Meeting the New Consumer: Making educated guesses related to how the current COVID-19 crisis will shift consumers' demands and needs

Maeve Webster

July 14, 2020

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It's difficult to say exactly what the new consumer will look like before the lockdowns nationwide are totally lifted. Even so, we can make at least two assumptions related to how the current crisis will shift consumers' demands and needs in regard to foods and beverages.

Ssamjang Short Ribs with Gochujang Sauce

Hot Stuff: Red Jalapeno Puree, Peppers Remain on Trend

Cooking sauces represent a convenient alternative to creating recipes from scratch

Juliet Greene Maggie Harvey

June 15, 2020

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After dining out and trying a new flavor, consumers want to experiment with new tastes at home. American palates have recently taken their dining cues from fiery, authentic flavors of Latin, Asian, African and Indian cuisines.

Q&A with Mitch Dingwall, Golden State Foods

A chef's perspective on sauces, dressings and spreads

June 12, 2020

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Prepared Foods talks sauces, spreads and dressings with Mitch Dingwall, product development senior director at Golden State Foods (GSF).

Building Flavor on Fluid Foundations

Taking Stock: Stocks, bases, and sauces provide rich opportunity to construct complex flavor

Dan Follese

May 28, 2020

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Stock is defined as a cooking liquid that is flavored by simmering animal bones and/or meat, fish, in water or wine with vegetables typically comprised of onion, celery, and carrots (also known as mirepoix) and sometimes other vegetables (or vegetables alone) until a desired flavor is achieved. T

CBD Piques Consumers' Interest as a Functional Ingredient

Cannabis on the Menu: Nearly one-third of consumers associate the attribute "relaxing" with CBD, and one-quarter associate it with the attribute "healthy"

Jill Failla

May 11, 2020

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There's no denying the swift consumer interest in CBD food, beverage and foodservice items in the past year.

This year, Prepared Foods and partner Tastepoint by IFF are creating an entirely new event, a two-hour Spirit of Innovation Awards Program and Integrated Innovation Experience honoring nine food and beverage companies for their excellence in consumer insights, R&D teamwork, cross-functional execution and overall innovation.

During this webinar, we will introduce new patent-pending, acidulant-based technologies that help bakers develop products that deliver on consumer demands while reducing cost-in-use.