spices | Prepared Foods

Items Tagged with 'spices'

ARTICLES

Plant to Plate: New Foodservice Products

Ranch Seasoning Mix

New Hidden Valley Ranch Original Ranch Seasoning Mix let operators “ranchify” everything from fries and chicken wings to mozzarella sticks, vegetables, burgers and even pizza.

June 30, 2014

Foodservice sales data show restaurant patrons—particularly families and Millennials—hunger for “ranch-style” versions of their favorite foods.

The tapestry of today’s American palate is woven from threads of many cultures, and food creators are finding that, sometimes, nothing satisfies more than the simple, comforting flavors crafted by amah -- or nonna, abuela, matamahi, impo, savta...

David Feder , RDN

May 22, 2014

Home-style Latin, European, Asian and Subcontinental flavors and formulations are supplanting a recent trend of “comfort foods” that reads as more “retro” than true to the American demographic of today.

Cover Story

Building up Meat and Poultry

Meat seasoning has seen a boost from dry rubs, especially those including specialty gourmet sea salts--smoked salts, herb- and spice-infused salts, and volcanic salts.

Didi Davis

May 15, 2013

The creative uses of rubs, spices, sauces and condiments has grown, as trends move more boldly into exotic and ethnic flavors.

Tostitos Goes Artisan

July 3, 2012

Tostitos' Artisan Recipes brand is tapping distinct, flavorful ingredients and real recipes to create its latest tortilla chips flavors.

Ethnic Foods Have a Healthy Aura

July 2, 2012

U.S. adults are choosing more ethnic foods and ingredients that not only offer unique flavor and texture, but a variety of health benefits, a researcher says.

Antioxidants in Flavors

January 9, 2012

One of the powerful ways that spices and herbs exert their protective effect in the body is by inactivating a protein complex in cells that's known as NF Kappa B.

Antioxidant Spices on a High-fat Meal

August 10, 2011

Eating a diet rich in spices, like turmeric and cinnamon, reduces the body's negative responses to eating high-fat meals.

Eastern Influences

Chef Michael Formichella

June 16, 2011

With 37% of the world’s population, India and China influence products both in America and abroad. Savory sauces, grains and dairy are intrinsic components.

Micro-particle Sodium Salt

March 1, 2011

SALiTeô, developed for S K Patil & Associates Inc., by Sakharam K. Patil, PhD., and Ya-Jane Wang, professor, food science, University of Arkansas, is a low-sodium, micron to sub-micron particle ingredient made from regular salt and a bulking agent.

Prepared Foods Exclusive: Spices: Chili

September 28, 2009

This is the second in a series of technical featurettes by the Guelph Food Technology Centre (GFTC) on ingredient-oriented food product development topics. Different functional or nutraceutical ingredients in demand by consumers and current food trends will be the focus of the series.

This exclusive webinar outlines the use of a specialty enzyme that increases the umami of plant-based protein within the fibrous meat texture of texturized plant proteins. This “must-see” webinar will graphically demonstrate how this is accomplished with hard data including meat analog graphs, sample analyses, and sensory profiles.

Consumers continue to evolve when it comes to their expectations and choices with “clean label” food selections. Webinar panelists will discuss trends and technical solutions—for both today and tomorrow—involving clean label, plant-based, and processed foods and beverages.