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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.
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...
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.
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.
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.
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.
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.
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.
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.
