Prepared Foods talks with Sharone Hakman, a former corporate financial planner turned chef who initially specialized in barbecue sauces.

Consumers are generally interested in trying new and innovative fruit products, and retail fruit brands can learn what chefs are doing with fruit to identify trends, as well as opportunities for product innovation and marketing.

Two professionals have been added to the professional food science and development team. The first is Maryanne Jones. Maryanne is a graduate of the Culinary Institute of America's Culinary Science program. Maryanne comes to JMH Premium after working with the Ritz Carlton in Hawaii, where she had the opportunity to do development work in fine dining and banquets. In her short time at JMH Premium, she has brought a great deal of passion and creativity to the team and the Company looks forward to the innovation she's sure to bring.

Bell Flavors & Fragrances showcased innovative flavors during the Research Chefs Association (RCA) Expo in Savannah, Ga., March 26th through March 28th. The RCA Expo displays some of the most cutting-edge and inventive flavor products and is host to an excellent source of networking professionals within the flavor and culinary industry, including culinary chefs, R&D specialists, and professionals across different industries.

Flavors supplier David Michael & Company completed a multi-million dollar expansion at its Philadelphia headquarters.

Mizkan Americas Food Ingredients Division has added Angostura aromatic bitters to its food ingredients line.

Newly Weds Foods’ new Kitchencounters service puts a world of sensational taste ideas at a customer’s fingertips

Archer Daniels Midland Company has opened its global headquarters and customer center in downtown Chicago.

King & Prince Seafood, Brunswick, Ga., hired Brett Smith as a corporate chef and member of the company’s research and development team

Is there a certain implied symmetry to life when one lives in a town called Twin Falls?