Data suggest restaurant menus can showcase new regional and global takes on chicken soup. This will give consumers new ways to enjoy an old favorite. As plant-based options continue to take off, soup provides both easy and innovative ways to incorporate more vegetables and meat alternatives.
Made with real avocados, the new hot sauce offers a unique, tangy flavor to enhances dishes
July 8, 2021
The makers of the HERDEZ® brand announced the launch of Avocado Hot Sauce. Made with real avocados, the new hot sauce offers a unique, tangy flavor to enhances dishes.
Could “hot and spicy” be on the way out? Today’s foodies and food innovators are seeking earthier, deeper, and more complex flavor experiences that still coincide with the Scoville scale. They expect more than a simple hot and spicy.
Company introduces three new meals as increased long term at-home dining inspires culinary exploration for millions
July 1, 2021
Flavors of Asia come alive with Saffron Road’s newest authentic recipes which combine traditional cooking methods with clean-label, ethically sourced ingredients like humanely raised, antibiotic-free chicken and aromatic long grain jasmine rice.
Kerry predicts flavor, ingredient trends in ready meals, soups and other savory categories
April 2, 2021
Kerry has released a report predicting flavor and ingredient themes that are trending in ready meals, soups, sauces and sides in the United States and Canada.
Discussing Asian flavor and food trends with a corporate executive chef
March 31, 2021
Prepared Foods talks Asian flavor and food trends with Andrew Hunter, corporate executive chef for Kikkoman Sales USA, Inc. Chef Hunter also is head of culinary R&D for Wolfgang Puck Worldwide and executive chef for Niman Ranch.
Enzyme Development Corporation will produce a high activity purified liquid papain meeting “Kosher for Passover” certification
March 29, 2021
Starting in mid-2021, Enzyme Development Corporation (EDC) will produce a high activity purified liquid papain that will meet the requirements for the “Kosher for Passover” certification.
Creative chefs are probing into the interior flavors of indigenous cultures within the countries of the southern part of the Western Hemisphere as well as moving beyond Hispanic flavors to delve into the non-Hispanic culinary traditions of countries such as Brazil, Guyana, and Suriname
American consumers are coming to recognize that the term “Latin cuisine” encompasses far more than the foods of Mexico and Central America or even the few dishes from South America that have hit the mainstream here.
Say hello to the bold and reimagined noodle from immi, the world’s first low-carb, high-protein instant ramen. immi’s mission is to enrich lives through the vibrant world of Asian American food, starting with the reinvention of one of the world’s most nostalgic and crave worthy foods.
A food writer's perspective on Mexican food ingredients, tastes, trends
February 26, 2021
Prepared Foods talks Mexican food and flavor trends with Gustavo Arellano, a Los Angeles Times columnist who covers "Southern California everything and a bunch of the West and beyond."