Barbecue

Chicken, Ground Beef Pose Biggest Food-Safety Risk

Ground beef and chicken are the riskiest meat and poultry products in the U.S. food supply and pose the greatest likelihood of hospitalization from foodborne illness, according to a new report from the Center for Science in the Public Interest (CSPI). The report also found ...More
April 23, 2013
Posted in News
Image Gallery: World's Hottest Chiles

Time to change the phrase “some like it hot” to the majority. According to Packaged Facts, 53% of U.S. shoppers like hot and spicy foods, rising to 58% for Generation Y. We look at the 10 hottest peppers according to Scoville Heat Units (SHU), although self-described “chile ...More
April 15, 2013
Posted in Galleries, Flavor
Image Gallery: Fastest Growing Chains

Technomic, Inc. research shows the top ten fastest growing chains with sales topping $200 million account for $10.3 billion in sales in the restaurant industry, a 22% increase for 2012 over 2011. Unit counts grew 15 percent. Subs, sandwiches and Americana appear to be most ...More
April 8, 2013
Posted in Galleries
Super Bowl Prompts Chicken Wing Madness

As the Super Bowl nears, what’s happened to the chicken wing market, and how do we make sure everyone satisfies their hunger for hot wings? ...More
January 31, 2013 By Lynn Kuntz
Posted in Blog
Image Gallery: 2013 Super Bowl Food Fest—Baltimore vs. San Francisco

On Sunday, Feb. 3, NFL football fans everywhere will don their favorite team jerseys and hunker down to watch the Baltimore Ravens and San Francisco 49ers play the XLVII Super Bowl in New Orleans. And while we all know the Super Bowl is about celebrating the best in the ...More
January 25, 2013
Posted in Galleries, Bakery / Cereal, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
McCormick Unveils 2013 Flavor Forecast

Drawing on insights from a global team of chefs, sensory scientists, dietitians, trend trackers, marketing experts and food technologists in more than 100 countries, the McCormick® Flavor Forecast® 2013 takes an in-depth look at 10 emerging flavor duos and five top trends ...More
December 19, 2012
Posted in News, Flavor, Sauces / Gravies / Soup
Flavorful Approaches to Slashing Sodium

Distinct approaches to flavoring foods can help menu and product designers cut sodium levels in a wide range of foods, as can judicious use of ingredients like vinegar and umami-rich soy sauce and mushrooms. ...More
September 17, 2012
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Image Gallery: The Top 10—Food Product Design, August 2012

This roundup of the most-popular stories on Food Product Design during August provides a glimpse of prevailing industry directions. Think you know what’s on trend?... Take a look to find out for sure. ...More
September 7, 2012
Posted in Galleries, Flavor
BellyQ Opens—Right on Trend

Chef Bill Kim’s new concept, BellyQ, just opened in Chicago, and its combination of diversified Asian cuisine, barbecue and a communal atmosphere will likely make it a hit. ...More
August 24, 2012
Posted in Blog, Sauces / Gravies / Soup
A Barbecue Revival

The stars all align for barbecue—with its wide variety of sweet, smoky, spicy, savory meats and sauces—positioning it as a foodservice and retail trend worth watching into the foreseeable future. ...More
August 23, 2012
Posted in Articles, Flavor, Sauces / Gravies / Soup