Authentic/Ethnic
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Hispanic Foods and Beverage Market Reaches $18 Billion

Packaged Facts offers insights on how marketers can optimize Hispanic food and beverage sales
October 26, 2016
Clean up on aisle internacional…that is, clean up all the money as sales of Hispanic foods and beverages continue to soar. The size of the Hispanic food and beverages market approached $18 billion in 2015.
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Pei Wei Noodle Bowls

Pei Wei Noodle Bowls will showcase the fresh produce, bright aromatics and exotic spices
October 17, 2016
Pei Wei celebrated National Noodle Day on Oct. 6 with the introduction of three new noodle bowls. Each entree will offer a "travel by taste" adventure, inspired by the cuisines of Thailand, China and Japan.
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The fusion of different cuisine ingredients and styles is beginning to transition from restaurant kitchens to meals and snacks for the mainstream

New Food Fusion Trends

Korean-Mexican, Japanese-Italian, Middle Eastern-Southwestern…all make for strange, but tasty, bedfellows
Dotty Griffith
Dotty Griffith
October 11, 2016

American consumers have embraced a variety of ethnic cuisines and their flavors, the more authentic—and, in some cases, more exotic—the better.


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Christopher Koetke, Vice President-School of Culinary Arts, Kendall College

Executive Chef Perspective: Fusion Foods

Prepared Foods discusses ethnic fusion trends with Christopher Koetke, CEC, CCE, HAAC, Vice President, School of Culinary Arts at Kendall College, Chicago
October 11, 2016

Prepared Foods' Q&A with Christopher Koetke on ethnic fusion trends.


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Fuchs North America: Mediterranean Tastes

Fuchs introduces “Mediterranean Collection” of seasonings, bases and flavors
September 20, 2016
Fuchs North America introduces the Mediterranean Collection, a new line of distinctive seasonings, bases and flavors. The collection’s 10 unique and authentic items offer delicious new twists on time-honored culinary traditions from Morocco to Syria, and everywhere else in between.
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Fermented food

Fermented Food Nation

Pickled and fermented foods are trending high, this time with a global flavor twist
Michael Joy
September 14, 2016

In the last few years, however, the health benefits of fermented foods stepped back into returned to prominence, as enlightened consumers enjoy both classic and non-traditional versions of what once were traditional forms of foods.


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Lean Cuisine Introduces Ethnic Flavor Entrees

New varieties include Southwest-Style Potato Bake, Chicken Tikka Masala, Cheese & Fire-Roasted Chile Tamale and Thai-Style Ginger Beef
August 26, 2016
The four entrées, Southwest-Style Potato Bake, Chicken Tikka Masala, Cheese & Fire-Roasted Chile Tamale and Thai-Style Ginger Beef, are crafted and designed by Lean Cuisine's culinary chefs who travel the country, from New York City to San Francisco, visiting top restaurants, hot spots and tastemakers for meal inspirations.
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Gold Coast Ingredients: Hard-to-Get Flavors

Gold Coast helps formulators capture and deliver those important, rich flavors
June 22, 2016
Gold Coast Ingredients understands that the ingredients needed to perfect a finished product may be quite pricy or difficult to obtain.
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Advanced Food Systems: Latin America Flavors

AFS Extends SeasonRite® marinades with bold Latin American flavors
June 7, 2016
These unique custom ingredient systems provide solutions that implement technological advances to food production—in order to match function with flavor.
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