Good cooking begins with good ingredients, and together, they lead to a good bottom line, as this article from The Culinary Institute of America (CIA) explores in discussing marinades. When a spice blend is used as a dry rub (also called a dry marinade) to coat food, the food is left to stand after application, under refrigeration, to absorb the flavors.
Manufacturers must be savvy about what flavor ingredients can be used in which countries. Good flavor also is important in fried foods, but acrylamide can be an issue. Both subjects were topics at Prepared Foods' 2009 R&D Applications Seminar-East.
Since flavor can easily be imparted through sauces, condiments and dips, chefs are using bolder, spicier and more ethnic-inspired ingredients to amp up the foodservice flavor scene.
Nominations for the 2010 Spirit of Innovation Awards were all excellent examples of the teamwork crucial to innovation, the very concept the awards were created to reward. This year saw major and minor companies alike align to create innovative new products and push the boundaries of innovation.
Adding fruits, such as cranberries, raisins and berries, as well as vegetables, to food and beverage products contributes toward optimal sensory appeal.
The growing appetite here at home for diverse sweet and savory experiences has encouraged chefs to incorporate once-rare ingredients into dessert creations.
Flavors differentiate products and provide a sensory experience that makes customers want to come back for more. Prepared Foods' R&D Application Seminars provide practical advice on how to accomplish this.