How do prepared food companies deliver “fresh” taste? Two corporate executive chefs sound off on everything from frozen foodservice products to refrigerated retail items.
Starbucks Coffee Company is a recognized global leader in innovation and one of the founding members of IFMA’s Center of Innovation Excellence (CIE). Following is an interview with Starbucks’ Mary Wagner, Ph.D., senior vice president for Global Research, Development & Quality.
It’s fun to write about new products. Ah, but it’s more fun to do new products. I say that because Prepared Foods’ publisher, Mike Leonard, let us “go off menu” (and off our editorial calendar menu) to create a new annual foodservice edition.
They say too many cooks spoil the broth. Yet, that old admonition has more to do with decision-making. Truth is, Nestlé S.A., Vevey, Switzerland, jumped at the chance to build a single, state-of-the-art home for more than 100 cooks, food scientists, product developers and others.
