Dressing / Marinades

Market trends, technology, ingredients, formulation and processing of retail and foodservice bottled and dry mix salad dressings, vinaigrettes and marinades for meat and vegetables, plus commercial marinade systems. Topics covered include flavors and spices, emulsifiers, stabilizers, antioxidants, pH, binding, freeze/thaw and delivery.

Like Fatty Foods? Blame Your Genes

A person’s preference for fatty foods may be genetic according to Penn State researchers who discovered people with certain forms of the CD36 gene may like high-fat foods more than those who have other forms of this gene. The findings, published in the journal Obesity, may ...More
February 3, 2012
Posted in News, Dressing / Marinades
Asian Sauces: Adapting Authenticity

By emphasizing deliciousness over authenticity, Asian sauces—highlighting katsu, sriracha and ponzu—provide a foothold for the mainstream, sometimes even keeping authenticity intact. ...More
January 24, 2012
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Jungbunzlauer Begins Lactic Acid Production

Jungbunzlauer has began production and supply of high-quality L(+)-lactic acid and salts at its new plant in Marckolsheim, France, where the company also produces gluconates and the sweetener ERYLITE®. ...More
January 19, 2012
Posted in News, Bakery / Cereal, Dressing / Marinades, Flavor
Ralcorp Will Receive $900M in Post Foods Spin-Off

Ralcorp Holdings, Inc. will receive approximately $900 million and retain up to 20% of outstanding shares of Post Foods when it completes its spin-off of the cereal maker at the end of January 2012, according to an amendment that Ralcorp filed to its Form 10 Registration ...More
December 28, 2011
Posted in News, Bakery / Cereal, Dressing / Marinades, Sauces / Gravies / Soup
Adding Dip To Veggies Gets Kids to Eat More

Adding a small amount of dip to a serving of vegetables helps bitter-sensitive children eat more vegetables, according to a new study published in the Journal of the American Dietetic Association. ...More
December 2, 2011
Posted in News, Dressing / Marinades
California Hospitals Need to Improve Healthy Food Choices

A new study published in the journal Academic Pediatrics found food served in 14 hospitals and children’s hospitals in California fall short of providing healthy and nutritious meals. Researchers at UCLA and the RAND Corporation assessed 14 food venues at the state’s 12 ...More
December 1, 2011
Posted in News, Bakery / Cereal, Dressing / Marinades
Natural Flavor System Shelf Life Extender

A targeted ingredient, by A&B Ingredients, increases the shelf life of natural flavor systems through microbial suppression. ...More
November 30, 2011
Posted in News, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Soy Sauce Effectively Reduces Salt in Foods

Food scientists at the National University of Singapore have discovered a method to reduce salt in foods without compromising the taste intensity and pleasantness of the food by replacing salt with naturally-brewed soy sauce, according to a new study published in the ...More
November 28, 2011
Posted in News, Bakery / Cereal, Dressing / Marinades, Sauces / Gravies / Soup
Turkey Talk and Sticker Shock

Thanksgiving is tomorrow, and I am pretty confident we are stocked up on all the supplies necessary to create a culinary feast for 16 hungry pilgrims. And let me just tell you, I am not going back out into the retail battlefield if I am missing an ingredient. ...More
November 23, 2011
Posted in Blog, Bakery / Cereal, Dressing / Marinades, Sauces / Gravies / Soup
Roasted Vegetables and Spices—Little Effort, Big Flavor

Roasting vegetables and spices brings out a natural sweetness and deepens flavors, adding interest to a variety of applications and menu items, from frozen pizza to soups, dips, sandwiches and snacks. ...More
November 18, 2011
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup