Items Tagged with 'research chef'

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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.

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.

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.

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

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

Michele Sampson, Corporate Executive Chef, NestlÃÂ© Professional

Hand-Held Foods: A Corporate Executive Chef’s Perspective

A conversation with Michele Sampson, a corporate executive chef with Nestlé Professional

October 13, 2015

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Prepared Foods talks with Michele Sampson, a corporate executive chef with Nestlé Professional.

Culinary Connections

Research chefs talk about bridging the gap between R&D and restaurant menu trends

August 14, 2015

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To learn more about how food companies navigate culinary trends, Prepared Foods reached out to the Research Chefs Association (RCA), a 19-year-old group whose 2,000 members include manufacturing, retail and foodservice chefs as well as associated ingredient and service suppliers.

Bringing Flavors to Simmer

Authentic ethnic sauces connect people with each other—and to the world

Julie Clarkson, Senior Research Chef, Sensient Flavors

May 12, 2015

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With the growing diversity of the US population, people of all ages and socioeconomic backgrounds are constantly exposed to new cultures through work, social groups and media.

How the Made with REAL Eggs® Certification Seal Supports Your Business

When it comes to food choices, consumers want it all. They demand authenticity and clean label transparency—and they often want all that information in a split second. Whether it’s restaurant menu board or a retail grocery shelf, these shoppers first use their eyes as they consider reasons to buy—or not buy—one product versus another. So how do you quickly convey clean label wholesomeness?

5 Things to Know When Creating a CBD Beverage

CBD has been the hottest beverage trend of the past decade and the demand for CBD and other cannabinoids has continued to soar in 2020. Before you rush a beverage to market, learn 5 pro-tips from the industry-leading water-soluble CBD emulsion technology company that specializes in beverage formulation and currently powers the 3 best-selling CBD drinks on the market today.

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Prepared Foods

May 2020

Check out the May 2020 issue of Prepared Foods, featuring our cover story on sweetener blends and sugar reduction, the increasing reliance on natural gums and fibers, new fruit and vegetable offerings, and much more.

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