Articles Tagged with ''culinary''

Wicked Foods Launches in America

Wicked Foods challenges perceptions of what can be done with plants in grab-and-go foods

November 20, 2020

Wicked Foods, a plant-based food brand and UK market leader in plant-based meals, snacks and ingredients has announced the Summer 2021 launch of its pioneering product line in the US. The brand was created by world-renowned chefs and brothers Derek and Chad Sarno, who are recognized globally for their innovative approach to delicious chef-driven, plant-based cuisine.

Product Developers Take to the Streets for New Flavors and Trends

Street food is ideal for a mobile, on-the-go concept or a quick economical meal

Hinnerk Von Bargen

November 19, 2020

Epicurean thrill seekers appreciate a noisy, hustling and bustling street kitchen, a hawker center, or a food trailer park just as much as the comfortable and sophisticated atmosphere of a fine dining restaurant. In today’s “grab-and-go” world, stay-at-home consumers are seeking that same level of culinary excitement and stimulation of all senses.

Q&A with Nicholas “Claude” & Angela Colabella, Little’s Specialty Foods, Inc.

Executive perspectives on “street food” spices and concepts

November 19, 2020

Prepared Foods talks street food trends and tastes with Nicholas “Claude” and Angela Colabella, co-founders of Little’s Specialty Foods, Inc., an artisan seasonings, blends and mixes company in New Canaan, Conn.

Coffee & Teas Address Consumer Interests in Health, Relaxation, Energy and Indulgence

Consumers are looking for drinks that will give them a boost of energy in a natural and healthy way as possible.

Emma Allmann

November 18, 2020

Coffee and tea drinks are trending on US menus for some interesting reasons. First, you could say that it’s all about health.

Q&A with Chef Emily Cruz, CuliNex

A chef's perspective on Mediterranean region trends and tastes

October 8, 2020

Prepared Foods talks with Chef Emily Cruz, director of sales & marketing at CuliNex, Seattle-based a consultancy to brand owners, food manufacturers, ingredient suppliers, boards and commissions.

Asenzya: Food and Flavor: What’s Next?

Asenzya predicts flavor, function will top culinary trends, formulation in 2021

Dax Schaefer

October 5, 2020

During the COVID-19 pandemic, many restaurants shut down or went exclusively curbside, therefore, precious, usable data was squeezed out of it. And, with almost all limited time offers (LTO) halted as well, very little new ground has been broken in 2020.

MGP Ingredients Names New Technical Expertise

Yvette Hirang Joins MGP as culinary chef, Sarah Corwin as principal scientist

September 29, 2020

MGP Ingredients, Inc. has named Yvette Hirang its new culinary chef, an integral role as the company addresses the plant-based foods trend with its recently launched ProTerra® textured wheat and pea proteins. She joins the R&D team at MGP’s technical center in Atchison.

Q&A with Chad Sarno, Good Catch Foods

A chef's perspective on plant-based seafood trends, tastes, technologies

September 11, 2020

Prepared Foods talks plant-based seafood trends, tastes and technology with Chad Sarno, co-founder and chief culinary officer at Good Catch Foods, part of Gathered Foods, New York, N.Y.

PLANT TO PLATE

New Crafted, Artisanal Foods for Foodservice

Showcasing new crafted and artisanal products hitting restaurant and foodservice channels in September 2020

September 10, 2020

Prepared Foods showcases new crafted, artisanal food products hitting restaurant and foodservice channels in September 2020.

Datassential Finds Global Flavors are Taking Off—Even When Most Consumers Cannot

Taste Still Travels: Regional and global flavors are popping up in every daypart and menu category

Mark Brandau

September 9, 2020

Six months into a global pandemic and safe-at-home quarantine orders, most Americans have dropped travel plans and dramatically reduced away-from-home dining.

Switching from plastic to paper-based packaging often comes with new challenges. This webinar will explore how an ovenable, fiber-based packaging solution can deliver the benefits of plastic with 90% less plastic usage.

The Winter Fancy Food Show is where specialty food makers go to exhibit their newest and best products and where buyers go to find their next bestsellers.