Soy sauce--that staple of Chinese take-out and wok cooking--is known to many as simply a salt in liquid form, something that adds flavor to many dishes. Soy sauce is so much more, however, and not all soy sauces are created equal.
The sweet, yet spicy, combination of red chili sauce and mango is just one of the flavor pairings Americans might be layering on the grill this season, according to the McCormick® Flavor Forecast Trend Report: Grilling Edition. T
From subtle dairy notes to exotic, powerful flavorings and textures added by ethnic cheeses, a multitude of processed food applications can benefit from the addition of these dairy-based ingredients.
With so many cheeses available today, there are several categories by which they can be referenced. Milk type, country of origin, region, handling, aging and texture are some of the various classification strategies that have been used.
Fish and Soy Sauce Good for Heart November 18/Press Association Mediapoint -- How fish is cooked helps to determine how healthy it is for the heart, a study suggests, bad
MAP Improves Shelflife of Lor Cheese August 12/Food & Farm Week -- "In this study, the shelflife of Lor cheese stored under different atmosphere compositions was assessed and compared. Lor
Fortifying Cheddar May 13/Food & Farm Week -- "The objective of this study was to fortify 50% reduced-fat Cheddar cheese with n-3 fatty acids and evaluate whether this fortification generated
Cheese to Please A new process cheese to assist food companies meet “better-for-you” demands of consumers is now available. Land O’Lakes Ingredient Solutions’ Reduced Fat, Reduced Sodium Process Cheese contains
From building a gold standard sauce to production scale-up, two chefs present a case study on formula adaptations, with an eye toward the importance of thickeners, cheese types, colors and flavors.
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.
Effects of pH on Cream Cheese April 15/Food Business Week -- "This study evaluated the effect of pH on the microstructure of cream cheese and compared pH-induced changes in its
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