Ardent Mills reviews 2018 grain innovation and trends
February 18, 2019
“We had an exciting year with the launch of our new business unit, The Annex by Ardent Mills (The Annex),” notes says Shrene White, general manager of The Annex. “Introducing The Annex at the year’s industry events provided great opportunities to showcase new ideas for using specialty grains and innovative formats, like crisps or puffed grains and individually quick frozen (IQF) grains.
Spark® is Bell’s insider resource for new and emerging consumer trends as well as flavor and fragrance inspirations. Using a unique and detailed process, Bell uncovers new ideas each year that are sure to ignite customer inspirations and translate them into winning product ideations.
The Kikkoman Teaching Kitchen will provide culinary students hands-on learning opportunities encompassing a variety of Asian cuisines
December 12, 2018
The CIA is widely recognized as the world’s premier culinary college with an industry-wide reputation for excellence. The quality of a CIA education stems from hands-on learning in small class settings and an unparalleled legacy of leadership built by focusing on the crucial issues that drive and shape the ever-changing food world.
To establish a better understanding of its meaning, Symrise identified the key drivers of the craft concept in foods and beverages. It also examined the relevance and perception of craft across a spectrum of key food and beverage categories, all of which have helped uncover numerous opportunities for innovation.
Global flavors resonate with diners, especially younger ones, who enjoy exploring other cultures through food
October 5, 2018
Other hot flavor spots along with Asia, include Latin America, Africa, the Middle East and the Mediterranean. Think sambal, gochujang, guasacaca, sofrito, agrodolce, dukkah, and more. These are just a taste of the flavors from around the world spicing up menus all over the country.
Of the 36 NRA Food and Beverage Awards (FABI) issued this year, eight winners were new sauces, spreads and dressings and nearly all those of featured an ethnic twist—particularly with Indian, Mediterranean and Middle Eastern influences.
The February 2019 issue of Prepared Foods features our cover story on color solutions and how color makers are expanding their offerings. Other features include lipids, sugar reduction in food and beverage formulations, and much more.