Sauces & Marinades
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Fortun Foods, Kevin Fortun

Sauce Trends, Tastes

Prepared Foods talks with Kevin Fortun, founder of Fortun Foods Inc.
July 28, 2014
Prepared Foods talks with Kevin Fortun, founder of Fortun Foods Inc., a Kirkland, Wash., processor of sauces and soups. Fortun founded Stockpot Soups in 1981 and later sold the business (1998) to Campbell Soup.
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sauces, food stability

Sauce Science

Food scientists, chefs blend common and commercial ingredients to create delicious, authentic sauces.
Ellen Hurwitz, Contributing Editor
July 23, 2014
Knowing which ingredients to reach for and how a product should be processed are the keys to a successful product launch
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Sodium Reduction

Fresh and Fast for Flavors

Consumers’ continued yearning for food that is fresh, fast, and healthy is driving innovation and new food and flavor product development, according to "U.S. Market for Flavors."
July 3, 2014
The value of the total U.S. market for flavors -- including flavor additives, flavor enhancers, sugar substitutes, and spices -- will increase from $6 billion in 2014 to $7 billion in 2019.
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Golden County Mozzarella Sticks

Chef Speaks: Appetizers

Prepared Foods talks with Charles Hayes, CRC, CEC, founder of Food and Beverage Design Ltd., and corporate chef for Golden County Foods.
June 30, 2014
Prepared Foods talks with Charles Hayes, CRC, CEC, founder of Food and Beverage Design Ltd.
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Fruit Salad
Plant to Plate: New Foodservice Products

Ranch Most Popular Foodservice Dressing

Ranch flavor is the top ready-to-use dressing flavor shipped to foodservice outlets, reports The NPD Group.
June 30, 2014
Ranch flavor is the Swiss Army knife of salad dressings.
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Greek Yogurt Dressings
Plant to Plate: New Foodservice Products

Greek Yogurt Dressings

Litehouse Foods now offers its OPA refrigerated Greek Style Yogurt salad dressings to foodservice operators.
June 30, 2014
Capitalizing on the Greek yogurt food trend, Litehouse Foods, Sandpoint, Idaho, created OPA, a retail line of refrigerated Greek Style Yogurt salad dressings.
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T. Marzetti Vinaigrettes
Plant to Plate: New Foodservice Products

Vogue Vinaigrettes

T. Marzetti Company offers 12 new vinaigrettes to transform bland to bold.
June 30, 2014
T. Marzetti Company, Columbus, Ohio, now offers 12 new vinaigrettes to transform bland to bold.
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Minor Latin Flavor Concentrates
Plant to Plate: New Foodservice Products

Latin Flavor Concentrates

Nestlé Professional says operators can easily create signature dishes with everyday sauces and condiments by adding Minor’s Latin Flavor Concentrates.
June 30, 2014
Nestlé Professional, Solon, Ohio, says operators can easily create signature dishes with everyday sauces and condiments by adding Minor’s Latin Flavor Concentrates.
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Flavor Fresh & House Blend Liquid Portions Line
Plant to Plate: New Foodservice Products

Low-Sodium for Schools

One of the National Restaurant Association’s 2014 Food and Beverage Innovations Awards winners is the Flavor Fresh & House Blend Liquid Portions Line from Diamond Crystal Brands.
June 30, 2014
One of the National Restaurant Association’s 2014 Food and Beverage Innovations Awards winners is the Flavor Fresh & House Blend Liquid Portions Line from Diamond Crystal Brands, Savannah, Ga.
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Rouge Dijon Mustard
Plant to Plate: New Foodservice Products

Rouge Dijon Mustard

New Grey Poupon Rouge Dijon Mustard features the same grade of robust mustard seeds that make Grey Poupon—plus a blend of spices and a background of dry Cabernet Sauvignon and Marion blackberries.
June 30, 2014
Kraft Foodservice, Northfield, Ill., says new Grey Poupon Rouge Dijon Mustard features the same grade of robust mustard seeds that make Grey Poupon—plus a blend of spices and a background of dry Cabernet Sauvignon and Marion blackberries.
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