Items Tagged with 'spices and flavors'

ARTICLES

wixon
2021 Predictions: FLAVORS, SPICES & SEASONINGS

Flavored Nation

It’s all about flavor. That truth may be self-evident, yet it’s never been more manifest.
Dotty Griffith
Dotty Griffith
December 31, 2020

With the recent jump in home cooking, the role of flavor has been especially magnified as food serves a magnified role in providing excitement, comfort, health, indulgence, self-care, and family bonding.


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BoulderCanyonChips422

Boulder Canyon Kettle-Cooked Potato Chips

Flavors include Cranberry, Pumpkin Pie, Stuffing and Turkey & Gravy
November 28, 2014
In the spirit of the most anticipated meal of the year, Boulder Canyon Foods introduces Thanksgiving Feast, a new line of kettle-cooked potato chips inspired by the flavors of the season.
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SupHerb422

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.”
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Potato Chips

Savory Ingredients Market

Industry researcher projects nearly $13.3 billion in global sales of savory ingredients by 2019.
August 4, 2014

Yeast extract volumes have increased considerably in Europe in the period up to 2010. Most European producers are running at or near capacity. New investments have mainly been focused in Asia with the intention of importing into Europe.


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sauces, food stability

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
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lemons, lemonade, citrus

Citrus Flavor Formulation

Citrus might be indigenous to Asia, but the bright flavors and intoxicating aromas are at home around the globe.
Chef Robert Danhi
Robert Danhi
June 12, 2014
It wasn’t too long ago, the humble lemon was relegated primarily to being tied up in a swatch of cloth for squeezing on fish or juiced for lemonade.
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campbell slow cooker sauce

Flavor Adventure Inside

More supermarket shoppers are finding flavor and appetite adventure in bottles of new dressings, sauces and spreads.
Bob Garrison
Robert Garrison
March 14, 2014
Consumers know such familiar phrases as “time in a bottle” and a “message in a bottle.”
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chili peppers, spicy salsa, spicy dish

Complex Spicy, Hot Flavors

For several years, adding spice to recipes and formulations was all about adding heat. Today, however, consumers like dishes with the juxtaposition of heat select sweet, hot, sour and umami flavors.
Barbara Zatto
February 17, 2014
For several years, adding spice to recipes and formulations was all about adding heat.
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chili pepper, spices

Peppers, Spices Turn up the Heat

The rise of niche Latin cuisine and Asian fare -- including Korean, Thai, Vietnamese, Malaysian and Indian -- highlights a new love affair with scorching flavors.
Kantha Shelke, PhD
Kantha Shelke PhD, CFS
February 17, 2014
The push to grow ever hotter peppers continues to make front-page news, but even the most fringe fire-eaters are being left behind as the capsaicin concentration crosses the barriers of human ability to tolerate them
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