Articles Tagged with ''culinary''

Ramen Lab Launches Prepared 'Chef To Guest' Ramen Bowls

Ramen Lab will collaborate with well-known ramen shops to capture the signature flavors and styles of individual chefs

August 12, 2020

Ramen Lab, the pop-up restaurant incubator from Sun Noodle, announced that it is launching a frozen prepared ramen bowl product line called Ramen Lab at Home: Chef to Guest. Ramen Lab will collaborate with celebrated ramen chefs. The store launched on August 7.

Q&A with Jody Denton, executive research chef, Frito-Lay North America and PepsiCo Global Snacks

A corporate chef's perspective on snack trends and tastes

August 11, 2020

Prepared Foods talks snack trends and tastes with Jody Denton, an executive research chef for Frito-Lay North America and PepsiCo Global Snacks.

Idahoan Foods Names New Corporate Executive Chef

Richard Hoelzel will work closely with Idahoan’s current and future customers on menu engineering

August 4, 2020

Idahoan Foods announced Richard Hoelzel as corporate executive chef, foodservice. In his new role, Hoelzel will work closely with Idahoan’s current and future customers on menu engineering as well as supporting new product development.

Q&A with Emmanuel Oh, Nestlé Professional

A chef's perspective on hot beverage trends, tastes

July 15, 2020

Prepared Foods talks hot beverage trends with Emmanuel Oh, a corporate chef at Nestlé Professional in Solon, Ohio.

Consumers Will Crave More Comfort and 'Control' with Food and Beverage Choices

Meeting the New Consumer: Making educated guesses related to how the current COVID-19 crisis will shift consumers' demands and needs

Maeve Webster

July 14, 2020

It's difficult to say exactly what the new consumer will look like before the lockdowns nationwide are totally lifted. Even so, we can make at least two assumptions related to how the current crisis will shift consumers' demands and needs in regard to foods and beverages.

Ssamjang Short Ribs with Gochujang Sauce

Hot Stuff: Red Jalapeno Puree, Peppers Remain on Trend

Cooking sauces represent a convenient alternative to creating recipes from scratch

Juliet Greene Maggie Harvey

June 15, 2020

After dining out and trying a new flavor, consumers want to experiment with new tastes at home. American palates have recently taken their dining cues from fiery, authentic flavors of Latin, Asian, African and Indian cuisines.

Q&A with Mitch Dingwall, Golden State Foods

A chef's perspective on sauces, dressings and spreads

June 12, 2020

Prepared Foods talks sauces, spreads and dressings with Mitch Dingwall, product development senior director at Golden State Foods (GSF).

Building Flavor on Fluid Foundations

Taking Stock: Stocks, bases, and sauces provide rich opportunity to construct complex flavor

Dan Follese

May 28, 2020

Stock is defined as a cooking liquid that is flavored by simmering animal bones and/or meat, fish, in water or wine with vegetables typically comprised of onion, celery, and carrots (also known as mirepoix) and sometimes other vegetables (or vegetables alone) until a desired flavor is achieved. T

Spice Blends Start to Star on Menus

Special Spices: American consumers are embracing the complex flavor profiles of international spice blends, while research chefs and food scientists are use them to develop innovative dishes

Maeve Webster

April 27, 2020

Spice and herb use is nothing new in foodservice. These are the fundamental building blocks of flavor and are key in the identity of world and regional cuisines.

Five Significant Food Trends Taking Shape

Menu Matters report offers insight into how and why the current climate will affect trends for 2020/21

March 26, 2020

Political and economic unease, here and abroad, has been growing well before the onset of COVID-19. What the spread of COVID-19 has caused, is an amplification and acceleration of the Tide that was already rolling in. It's no less significant for its abruptness and shock value, but pandemics can have the effect of shaping and altering the trajectory of already identified trends.

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.