Spark® is Bell’s insider resource for new and emerging consumer trends as well as flavor and fragrance inspirations. Using a unique and detailed process, Bell uncovers new ideas each year that are sure to ignite customer inspirations and translate them into winning product ideations.
A corporate chef's perspectives on trends in sauces and spreads
January 10, 2019
Prepared Foods talks sauce and spread flavor and ingredient trends with Juliet Greene, assistant vice president of culinary strategy and a senior corporate chef with Charlie Baggs Culinary Innovations (CBCI), Chicago.
The Kikkoman Teaching Kitchen will provide culinary students hands-on learning opportunities encompassing a variety of Asian cuisines
December 12, 2018
The CIA is widely recognized as the world’s premier culinary college with an industry-wide reputation for excellence. The quality of a CIA education stems from hands-on learning in small class settings and an unparalleled legacy of leadership built by focusing on the crucial issues that drive and shape the ever-changing food world.
Award-winning Chef Bill Earley will help the company grow its innovation expertise
December 4, 2018
As a part of a new initiative, Furmano’s is renewing its commitment to fostering a culture of innovation and driving future growth. In Chef Earley, the company gains another experienced research chef with expertise in recipe development, new product development and foodservice consultation initiatives.
Healthy craveability is the new “Holy Grail” for innovation
November 5, 2018
While past discussions about craveability generally revolved around the fundamental influences of great taste, umami has rapidly established itself as an impactful way to create delicious, savory innovations.
More consumers want breakfast anytime of day and new culinary trends seek to satisfy those desires
June 22, 2018
With the erosion of three squares a day and without a clear distinction between light meals and heavy snacks, the percent of US adults who agree that breakfast is the most important meal a day has notched down somewhat from 57% in 2007 to 52% in 2017, according to data published in Breakfast and Breakfast Foods All Day: Culinary Trend Tracking Series. Even so, breakfast still beats the pancakes out of lunch (18%) or dinner (19%) by this measure.