Articles by Kerry Hughes

Chef Chris Warsow, of Bell Flavors & Fragrances, discussed flavor trends and doing business in the flavor industry during an interview with one of Prepared Foods’ editors.--Eds.

“A single or a double?” Most people immediately recognize the phrase refers to coffee, the second-largest dollar commodity in the world, next to oil. However, even though coffee is such a high-value commodity, its per capita consumption has been dropping over the past 40 years.

Despite the past low-carb craze, there remain few things that are as satisfying to the senses as freshly baked bread.

“Time-pressed Americans, seeking foods they can quickly consume at their desks, in their cars or at home, as they rush from one daily obligation to another, choose convenience over all other factors—including healthfulness, price and taste—when it comes to buying on-the-go food,” according to “On-the-go Eating in the U.S.: Consumer, Foodservice, Retailing & Marketing Trends,” a new report published in August 2007 from Packaged Facts.

The quest to save the world from global warming and petroleum dependency is causing soaring prices of vegetable oils worldwide.

People may be more acquainted with the herb rosemary than they think. Rosemary has a long tradition as a spice for foods, bringing its piney, pungent, minty and sweet flavor characteristics to a variety of dishes, including meats, soups, salad dressings and sauces.   

Chocolate is no longer forbidden. In fact, for many people it is now considered a health food!

What is the most-used herbal ingredient across cultures? The answer may be surprising: aloe.

It seems odd that whenever one purchases a great cup of organic coffee, often the only creamer options available are powdered or non-natural. It seems pointless to ruin a great cup of organic coffee by dumping in non-organic (and often non-natural) creamers.

There is a shortage in the market for dehydrated onion and garlic that has produced a significant rise in pricing for both.