Thousands of industry experts, media and students gathered in Las Vegas in June for the Institute of Food Technologists (IFT) 2012 annual meeting and food exhibition.
Although many changes have occurred in cooking over the centuries, simmering ingredients in water to create soup or stew is basically the same process—from cave dwellers to modern kitchens.
U.S. adults are choosing more ethnic foods and ingredients that not only offer unique flavor and texture, but a variety of health benefits, a researcher says.
Mexican cuisine as it is known today has a fascinating history that includes a connection with explorer Christopher Columbus. Many students learned that “In 1492, Columbus sailed the ocean blue” and discovered America, but he never actually reached those shores.
Both kosher- and halal-certified products convey a sense of food quality and safety to consumers, proving the recent growth in both markets goes beyond religion. Speakers at two Prepared Foods’ R&DSeminars provided information and insight on what makes these two markets perfect mainstream cross-overs.
Familiar flavors and eating experiences capitalize on Hispanic consumers’ authentic expectations, but this demographic hungers for more than tradition.
Chefs are taking an up-close look at flavorful, authentic meats, cheeses, vegetables and seasonings used in new Mediterranean-inspired restaurant dishes, such as frittatas and tapas, to entice consumers.