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Home » Keywords » research chef

Items Tagged with 'research chef'

ARTICLES

AtomoFutureCoffee_900_2

Q&A with Chef Eric Nakata

A chef’s perspective on coffee drinks and coffee ingredients
October 22, 2021
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Prepared Foods talks coffee ingredient and beverage trends with Chef Eric Nakata, a 20-year food and beverage industry culinary expert. 


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AlexandersPatisserie_LondonFog

How Chefs See Color

For research chefs, the focus on food colors takes on a different hue
Will Packwood
September 23, 2021
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Most food is judged by the consumer before it’s ever tasted. The color and appearance of foods and beverages are a primary aspect of what encourages someone to desire and taste them. The vibrant greens of fresh produce, the rainbow hues of fruits, or the more subtle, creamy beiges and golds of cheeses, and the rich browns of baked goods and seared meats can awaken a slumbering palate.


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GettyImages-697138406

Product Developers Take to the Streets for New Flavors and Trends

Street food is ideal for a mobile, on-the-go concept or a quick economical meal
Hinnerk Von Bargen
November 19, 2020
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Epicurean thrill seekers appreciate a noisy, hustling and bustling street kitchen, a hawker center, or a food trailer park just as much as the comfortable and sophisticated atmosphere of a fine dining restaurant. In today’s “grab-and-go” world, stay-at-home consumers are seeking that same level of culinary excitement and stimulation of all senses.


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Chef Emily Cruz, director of sales & marketing, CuliNex

Q&A with Chef Emily Cruz, CuliNex

A chef's perspective on Mediterranean region trends and tastes
October 8, 2020
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Prepared Foods talks with Chef Emily Cruz, director of sales & marketing at CuliNex, Seattle-based a consultancy to brand owners, food manufacturers, ingredient suppliers, boards and commissions.


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Plant-based Burgers

Plant Based Foods 2.0

How research chefs are moving consumers closer to plant-centered eating
Amelia Levin
August 28, 2020
No Comments
Plant-based is here to stay. In fact, it likely will be even more of a wave in the future, due to the growing desire among consumers to cut down on, or completely eliminate meat consumption for health and/or out of concern for the environment.
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Jody Denton

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.


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Dish Seasoned with Berbere

Spice Blends Start to Star on Menus

Special Spices: American consumers are embracing the complex flavor profiles of international spice blends, while research chefs and food scientists are use them to develop innovative dishes
Maeve Webster
April 27, 2020
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Spice and herb use is nothing new in foodservice. These are the fundamental building blocks of flavor and are key in the identity of world and regional cuisines.
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FurmanosEarley_900

Furmano’s Names New Corporate Research Chef

Award-winning Chef Bill Earley will help the company grow its innovation expertise
December 4, 2018
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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.
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J_Minkoff_1

Culinary Creations: Chef Joel Minkoff

A research & development chef’s perspective on sauce trends
March 16, 2016
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Prepared Foods talks sauce trends with Chef Joel Minkoff, corporate manager of culinary research and development for Chelten House Products, a private label and foodservice processor in Bridgeport, N.J.
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Chef Michael Gunn, The Schwan Food Company

Q&A: Chef Michael Gunn, The Schwan Food Co.

A corporate chef’s perspective on pie trends
February 11, 2016
No Comments

Prepared Foods talks pie trends with Chef Michael Gunn, director of culinary research and development for The Schwan Food Company, Marshall, Minn.


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Events

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. 

June 28, 2022

How Acacia Fiber Improves Active Nutrition

Consumers are looking for convenient, natural, and organic fortified products, such as bars, shots, or powder to fulfill their nutritional needs and to answer their quest for health benefits. This webinar will highlight why you should use our fabulous prebiotic acacia fiber. inavea™ PURE ACACIA is an all-natural, organic, and Non-GMO Project Verified dietary fiber, perfect for clean labeling.

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