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Home » Keywords: » research chef

Items Tagged with 'research chef'

ARTICLES

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CuliNEX Expands Culinary Team

Rosa Espinoza to take on role as research chef
November 1, 2023

CuliNEX, a top clean label food product and plant-based formulation consultancy, announced Rosa Espinoza has joined the team as a research chef, bringing almost 20 years of experience as a chef.


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CCD Innovation, JPG Resources Form Partnership

Through this partnership, the two companies blend their extensive network of experts to create an even richer chef to shelf offering
September 19, 2023

As part of their new partnership, D’Anne Hayman is joining the CCDI team as key partnerships lead. D’Anne’s years of experience as Global VP of Innovation and Nutrition at the Kellogg Company brings additional deep industry expertise and horsepower to drive CCDI into the future.


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Reser's Fine Foods Chefs Sean Dwigans and Todd Ketterman

Culinary Connections: Research Chefs Speak Out at Reser’s Fine Foods, Part 2

June 6, 2023

Listen to the second installment of Prepared Foods' interview with refrigerated foods giant Reser's Fine Foods, Beaverton, Ore.


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Reser's Fine Foods Chefs Sean Dwigans and Todd Ketterman

Culinary Connections: Research Chefs Speak Out at Reser’s Fine Foods, Part 1

May 30, 2023

Prepared Foods profiles refrigerated foods giant Reser’s Fine Foods, Beaverton, Ore., and interviews Chef Sean Dwigans, Culinary Business Development Manager; and Chef Todd Ketterman, Culinary Manager.


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AtomoFutureCoffee_900_2

Q&A with Chef Eric Nakata

A chef’s perspective on coffee drinks and coffee ingredients
October 22, 2021

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

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

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

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
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

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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More Articles Tagged with 'research chef'
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