In a cost-conscious environment, restaurant operators are using sauces and seasonings to bring new flavor profiles to their usual dishes. While traditional sauces, such as barbecue, gravy and mayonnaise, are still popular, chefs are creating new, signature flavors that sometimes include ethnic ingredients.
Smoke flavors, sweeteners, tangy acidifiers and regionally characteristic seasonings make barbecue one of America’s favorite flavoring systems. This article, from The Culinary Institute of America (CIA), explains the “mystery” of barbecue.
IQF products, such as shrimp, chicken, fish fillets, vegetables, pork, beef and more, can often benefit from the addition of a glaze or coating. The application of a glaze or coating can assist in adding flavor, extending shelflife, adding visual appeal, cost-efficiency and convenience.
With 37% of the world’s population, India and China influence products both in America and abroad. Savory sauces, grains and dairy are intrinsic components.
Liquid smoke flavoring made from hickory and other wood -- a mainstay flavoring and anti-bacterial agent for the prepared food industry and home kitchens --
Texture is a pillar of successful food and beverage products. Attendees of Prepared Foods’ R&D Applications Seminars heard formulation advice about working with ingredients that impact texture, including enzymes, gum Arabic replacers, starches and an enzyme-modified egg yolk with enhanced emulsification functionality.
The flavor for Litehouse’s recent launch of Yogurt Kefir Cultures Caesar Dressing has proven popular (indeed, according to last month’s New Products Annual, Caesar was in the third-most introductions between 2007-2009). However, setting the Litehouse launch apart is its functional element.
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.
The industry has made great advances in reducing the sodium content of a variety of foods, but are manufacturers prepared for consumer feedback on these items?
The volatility of oil prices has increased shipping costs for all products, as well as raised the cost of ingredients and labor. Food prices have also risen and remain high.
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