Articles Tagged with ''culinary''

Ribs with Bourbon BBQ Sauce

Bourbon Secures Spot on the Menu, in New Product Development

What Can Brown Do For You? For savory applications, chefs find that bourbon makes a great base for sauces and marinades across all industry categories
Juliet Greene
September 30, 2021
Whether over the rocks or incorporated into a savory or sweet dish, bourbon is a go-to flavor of fall. Bourbon-flavored dishes are often associated with comfort food and also one of the reasons it has experienced continued and growing popularity.
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Matcha Energy Bites

Formulating with Matcha Tea in Foods & Beverages

Green Means "Go": Premium matcha green tea stands out as an ingredient for both its flavor and function in food and beverage applications
September 24, 2021

Prepared Foods interviewed James Oliveira at Aiya Matcha (Aiya America Inc.), Torrance, Calif., to explore matcha's growing uses in new consumer packaged foods and beverages, its on-trend culinary and nutritional profiles, its role as an ingredient and trending future applications.


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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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Bel Brands Boursin Dairy Free Garlic & Herbs Cheese Spread Alternative
NEW ON THE MENU

A Survey of New Dairy Foods for Restaurants

This month's collection includes ice cream for Major League Baseball, dairy-free Boursin
July 27, 2021

Prepared Foods showcases new cheeses, ice creams and dairy alternatives developed for restaurants and other foodservice operations.


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DianaMoles_900

Q&A with Diana Moles, The Eli’s Cheesecake Company

An innovator’s perspective on bakery flavor trends
July 19, 2021
Prepared Foods talks bakery flavor trends with Diana Moles, senior vice president of innovation at The Eli’s Cheesecake Company, Chicago. A graduate of Culinary Institute of America, Moles joined Eli’s in 1987 and also served as vice president of R&D before her current role.
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Gabby Douglas Holding Smoothie King Hydration Watermleon Smoothie
ON THE NATIONAL MENU

Menu Trends Show Opportunity for Juices, Smoothies and Shakes

Glass is Half Full: Similar attributes found in juices, smoothies and shakes that kept consumers coming amid restaurant sales declines.
Emma Allmann
July 16, 2021
Juices, smoothies and shakes suffered restaurant sales declines throughout the pandemic, but specific indulgence and health characteristics are garnering consumer interest.
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ToddKettermanResers

Q&A with Chef Todd Ketterman, Reser’s Inc.

A chef’s perspective on formulating with grains and seeds
June 9, 2021
Prepared Foods talks Chef Todd Ketterman, culinary manager at Reser’s Inc. Reser’s, Beaverton, Ore., is one the nation’s largest manufacturers of refrigerated salads, side dishes, sauces and more for supermarket in-store deli departments as well as commercial and non-commercial foodservice operators.
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