Touring Regional American Marinades
10/26/2009 -
For many Americans, marinades for meat, poultry, seafood and vegetables offer easy-to-swallow points of entry to regional American cuisine, which is emerging as a whole new way of engaging with food.
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Economics of Success
10/16/2009 -
Costs are soaring and customers are less willing to pay the increased price for maintaining superior quality. Into this economic cauldron, Blue Mountain Flavors introduces a new line of cost-conscious process flavors.
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New Tropical Fruit Creations
09/23/2009 -
Tropical fruits draw consumers looking for “something different” and with a healthy halo. Beverages, ice cream, jams and jellies, chutney, breads and muffins, soups and marinades, pancakes and waffles, and fruit leathers all present opportunities for use of tropical fruits.
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Designing Effective Foodservice Shortcuts
09/22/2009 -
Deciding which ingredients should be industrially sourced and what should be created in the back of the house makes the most of efficiency and leaves room for artistic creativity.
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Indian Spice Blends
09/03/2009 -
A quick survey of the culinary landscape would indicate a rapidly growing interest in the spice blends of India. Indian spice blends tend to be comprised of 10 or more spices, lending them an alluring combination of complexity and inaccessibility.
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Tart Cherry on Top
08/26/2009 -
Experts believe that the tart cherry came into being in Eastern Europe sometime around 300 B.C. Today, tart cherries are still very much a part of modern diets and menus, and are gaining attention as a superfruit with high antioxidant and anthocyanin levels.
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