Discussing Asian flavor and food trends with a corporate executive chef
March 31, 2021
Prepared Foods talks Asian flavor and food trends with Andrew Hunter, corporate executive chef for Kikkoman Sales USA, Inc. Chef Hunter also is head of culinary R&D for Wolfgang Puck Worldwide and executive chef for Niman Ranch.
Prepared Foods talks Latin food trends, tastes and ingredients with Anna Cheely, chef and senior scientist at Kalsec Inc. Kalsec, Kalamazoo, Mich., is an international leading supplier of natural spice and herb extracts, colors, antioxidants, advanced hop products, dry products and nutritional ingredients for the manufactured food, beverage, nutritional and pharmaceutical markets.
Culinary chef, Stephanie Izard, joins Kellogg's Away From Home chefs at The Hatchery, sharing how innovation and collaboration keep chefs and operators ahead of consumer cravings
December 14, 2020
Kellogg's® Away From Home opened the doors to its Menuvation Center™ at The Hatchery, a food and beverage business incubator in the heart of Chicago. The Menuvation Center marks a major investment by Kellogg's Away From Home in culinary innovation and partnership with operators. It's like a science lab, kitchen and think tank all rolled into one.
Aramark chefs suggest food trends that could take hold in 2020
February 5, 2020
Aramark, the largest US-based food service company, asked its top chefs to share their thoughts about the top food trends of 2020. These trends are cutting edge, and may not always go mainstream, but they help influence what you’ll find in a grocery store or café near you in the months ahead.
The company’s plans to introduce cell-based seafood in a test market within the next two years
December 18, 2019
Chef Gerard Viverito described each recipe in detail to an eager crowd, as well as his experience and enthusiasm working with recipes that span choices on typical restaurant menus from appetizers to a soup to an entree
Givaudan publishes insights from Givaudan’s Chef’s Council 2019 and announces new breakthrough fat encapsulation technology for plant protein
November 14, 2019
Held in central London in October, and bringing together top chefs and Givaudan experts from around the world, the event explored new culinary concepts for meat and plant proteins as inspiration to develop the future of food.