Bringing the Great Outdoors Inside
11/18/2009 -
Manufacturers want to offer consumers the flavors of outdoor grilling in more foods. Advancements in ingredient and process technology make it possible to bring the taste, texture and look of outdoor cooking inside.
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Getting Sauced: Pasta Sauce Formulating Secrets
11/17/2009 -
The convenience of store-bought pasta sauce is a tribute to product-development savvy, but belies the tricky processing, formulation, distribution and storage paths a sauce travels from factory to fettuccine.
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Starch on the Side
10/09/2009 -
In menu development, chefs and operators know the critical role of a starch in achieving the perfect balance of plate presentation, flavor delivery and mouthfeel. These qualities likewise go into the development of intriguing retail side dishes.
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Probiotics: Beyond Yogurt
09/29/2009 -
Sensitivities to certain aspects of processing have limited the types of finished products that could realistically deliver viable probiotic ingredients; however, emerging technologies are removing these obstacles and opening the market up for more interesting probiotic-containing goods.
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