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Authentic/Ethnic
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Ethnic, Authentic on the Menu

Restaurants showcase ethnic adventure as well as local ingredients in appetizers, sides and entrees.

August 25, 2014

New menu items feature influences from around the world, particularly Asia, but ingredient sourcing and preparation are decidedly close to home.

Culinary Herbs, Pastes

SupHerb Farms Fusions make it easy to develop and differentiate flatbread sauces and toppings

August 25, 2014

Recent findings released from Technomic indicate “27% of consumers would consider ordering a flatbread crust for their pizza (up from 23% in 2012), and 64% would like pizza establishments to offer premium ingredients/toppings.”

Report: Consumer Interest In Bolder Flavors

Authentic, global preparations converge in rising popularity of fermented artisanal foods

August 21, 2014

Heightened consumer interest in bolder flavors is intersecting with a desire for authentic, worldly preparations.

Savory Flavors

Comax Flavors introduces savory flavor combos with a multicultural twist.

July 31, 2014

According to the U.S. 2012 Census, both the Hispanic and Asian populations are expected to double by 2060

Sauce Trends, Tastes

Prepared Foods talks with Kevin Fortun, founder of Fortun Foods Inc.

July 28, 2014

Prepared Foods talks with Kevin Fortun, founder of Fortun Foods Inc., a Kirkland, Wash., processor of sauces and soups. Fortun founded Stockpot Soups in 1981 and later sold the business (1998) to Campbell Soup.

Sauce Science

Food scientists, chefs blend common and commercial ingredients to create delicious, authentic sauces.

Ellen Hurwitz, Contributing Editor

July 23, 2014

Knowing which ingredients to reach for and how a product should be processed are the keys to a successful product launch

Culinary Creations: First Person

Ethnic comfort foods

Prepared Foods talks menu and food formulation trends with Brett Curtis, CEC, corporate chef, business manager and channel sales manager with Nestlé Professional.

July 17, 2014

Prepared Foods talks menu and food formulation trends with Brett Curtis, CEC, corporate chef, business manager and channel sales manager with Nestlé Professional.

Shift at La Tortilla

La Tortilla Factory has hired Jeff Ahlers as its president and chief executive officer.

July 3, 2014

The appointment is the result of a long-term search process led by the Tamayo family and the board of directors.

Chef Speaks: Appetizers

Prepared Foods talks with Charles Hayes, CRC, CEC, founder of Food and Beverage Design Ltd., and corporate chef for Golden County Foods.

June 30, 2014

Prepared Foods talks with Charles Hayes, CRC, CEC, founder of Food and Beverage Design Ltd.

Appetizer Adventures

Small offerings continue to be big business. Flavors, texturants, stabilizers for freeze-thaw systems—all help processors create high-quality finger foods and well-crafted delicacies.

Walter Zuromski, CEC, CCE, Contributing Editor

June 30, 2014

Traditional appetizers, more formally known as hors d’oeuvre, from the French term referring to an item that’s a “small part set apart from the main work,” are served during the cocktail hour.