Featured Stories

RSS

What have been a few of the most interesting culinary or menu trends involving cheese?

When white cheddar began showing up in popcorn, crackers and tortilla chips back in the 1980s, it wasn’t just a Gen Y rebuttal to the glow-in-the-dark orange electric cheese foods of its youth.

Asian foods are the second largest ethnic category in the United States after Hispanic foods, and are relatively long established, although the market has seen considerable change and development over the years.

In his Prepared Foods’ R&D Applications Seminar titled “Exploration and Innovation of Exotic Flavors,” David Michael & Company’s George Ennis, vice president and chief flavor chemist, first discussed what factors are driving flavor innovation and outlined in detail some exciting exotic fruit/botanical flavors.

The lunch bunch is becoming more discriminating

Organic meats processor Applegate, Bridgewater, N.J., says new Applegate HALF TIME, is the first lunch kit featuring natural and organic ingredients.

Organic Valley, La Farge, Wis., has introduced organic milk protein shakes.

Snacks manufacturer Snyder’s-Lance Inc., Charlotte, N.C., marked the first anniversary of its research and development center

In advance of the fall soup season, Blount Fine Foods, Corp., Fall River, Mass., introduced line of refrigerated 16oz organic soups

Product developers know the formula for success involves two different dimensions