Gerrie Bouchard

Gerrie Bouchard

Gerrie Bouchard, MBA, CRC, is founder of Culinary Contents, a culinary strategy and product development firm in Philadelphia. A Certified Research Chef, Bouchard has more than 20 years of experience in the food industry. Formerly a research chef with Eatem Foods Inc. (a division of Archer Daniels Midland Co.), she has worked with major CPG and national foodservice clients, as well as natural products companies, such as LoveTheWild Co., a frozen seafood company dedicated to sustainable aquaculture through critical operations scale-up. Learn more about Bouchard and Culinary Contents at www.culinarycontents.com. Readers also may reach her at gerrie@culinarycontents.com or by calling 856.628.1735.
Articles

ARTICLES

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Starches, Flours, and Gums Go Big

New sources for starches, gums, and flours
Gerrie Bouchard, MBA, CRC, Founder of Culinary Contents
Gerrie Bouchard
May 25, 2018
Traditional sources for starches, gums, and flours are experiencing a shift in focus as the industry seeks new ingredients to satisfy consumers. As interest in healthier products, increased protein composition, and cleaner labels increases, natural ingredients and gluten-free options are in high demand.
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2018 TRENDS: Seafood Expo North America Spawns New Ideas

SENA is a seafood buying event with more than 1,300 seafood vendors vying for the attention of the nearly 26,000 seafood product and services buyers from retail, restaurants, foodservice and processing channels seeking innovative new products
Gerrie Bouchard, MBA, CRC, Founder of Culinary Contents
Gerrie Bouchard
March 16, 2018
SENA is the premier seafood buying event in North America with over 1,300 seafood vendors vying for the attention of the nearly 26,000 seafood product and services buyers from leading retail, restaurants, foodservice and processing channels seeking innovative new products. Overlying themes of innovation observed at the show focused on sustainability, convenience, authenticity, and health benefits. 
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