Consumers, chefs and food manufacturing professionals offer insights into current and future trends in sauces and marinades.

Scientists in Japan have discovered that tomatoes contain a nutrient, which could tackle the onset of vascular diseases.

Culinary professionals should possess a basic understanding of chile varieties, preparation techniques and understand how to apply these techniques in ethnic and regional U.S. cuisines.

Kraft Food Ingredients Corp.'s (KFIC) Pasteurized Cheddar Blend RS is designed to give manufacturers a tool that can  adjust sodium in applications to such levels that they can add back salt to achieve desired taste.

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.

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.

Traditional, fried appetizers no longer are appealing; operators should focus on variety, flavors, health and uniqueness.

Global, independent flavor ingredient specialist Treatt USA has launched Habanero Pepper Treattarome™ 9815. This latest addition to Treatt’s expanding range of 100%

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.

Dips and sauces offer a quick way to change a foodís presentation and add spiciness and intrigue.