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.
The Hispanic market is segmented by factors that span from generational to preferential to native country differences. These characteristics affect food choices, from seasoning systems to fruits, legumes and grains.
The growing appetite here at home for diverse sweet and savory experiences has encouraged chefs to incorporate once-rare ingredients into dessert creations.
Soy sauce--that staple of Chinese take-out and wok cooking--is known to many as simply a salt in liquid form, something that adds flavor to many dishes. Soy sauce is so much more, however, and not all soy sauces are created equal.
I In recent years, teas have migrated from their traditional format, as hot or cold beverages, to be included as an ingredient in a variety of food products.
Spending on ethnic foods continues to surge, even in the midst of a down economy. The future of the market looks strong, as manufacturers and restaurants capitalize on consumersí increased interest and willingness to experiment.
RSS