Fried Foods

Market trends, technology, ingredients, formulation and processing for industrial frying oils and fried and battered foods (meat, vegetables and specialty items) for freezer, refrigerated and foodservice applications, including discussion of batter application and adherence, oxidation, shelf life, hydrogenation, oil absorption, flavoring and texture.

Reading Palms: A Palm Oil Primer

Palm oil use in the United States is growing due to improvements in perception, advances in production and expansion of product application. ...More
December 20, 2011
Posted in Articles, Bakery / Cereal
Joe Nuts at UMass

During alumni weekend at UMass, the Food Science students presented staff and alumni their award-winning product concept, “Joe Nuts” a twist on the classic coffee and doughnuts. ...More
October 28, 2011
Posted in Blog
Zagat Names 2011 Top Fast Food Chains

Zagat released results of its 2011 Fast Food survey based on responses from 6,064 Zagat.com diners who ate at chain outlets at least once a month. The survey covered 103 major fast-food chains, and survey respondents weighed in on everything from breakfast to burgers and ...More
September 6, 2011
Posted in News
State Fair of Texas Announces Fried Food Finalists

The State Fair of Texas announced the finalists for its annual "Big Tex" Choice Awards for best fried food. ...More
September 1, 2011
Posted in News
Salt Mentions on Menus Up 144% Since 2006

Despite national salt reduction initiatives, salt mentions on major chain and independent restaurant menus have increased by 144% over the last five years, according to new market data from Technomic’s MenuMonitor. The findings reveal not only have operators included salt ...More
August 31, 2011
Posted in News
Reduced-Fat Formulating

Cutting the fat in food products requires specific strategies that lower fat, but not quality. ...More
August 23, 2011
Posted in Articles, Bakery / Cereal, Fiber, Sauces / Gravies / Soup
Pioneer Crowns Winners of Frying Frenzy

Pioneer Hi-Bred announced the winners of the inaugural Plenish™ High Oleic Soybean Oil Frying Frenzy competition at the 2011 Iowa State Fair, where local chefs competed to create unique fried appetizers and desserts using Plenish™ high oleic soybean oil. ...More
August 17, 2011
Posted in News, Bakery / Cereal
Fatty Foods Trigger Snacking

Eating fatty foods like potato chips and french fries triggers the body to produce natural marijuana-like chemicals called endocannabinoids that cause a person to eat more, according to a new study published in the Proceedings of the National Academy of Sciences. ...More
July 5, 2011
Posted in News
Scientists Create Low-Acrylamide Potatoes

University of Wisconsin-Madison scientists have developed a new variety of potato that helps reduce acrylamide during the cooking process, according to a new study published in the journal Crop Science. The findings may one day help producers significantly reduce food ...More
June 29, 2011
Posted in News
Street Food: Crossing Cultures with Local Inspiration

A look inside the street food and street-inspired restaurants in Los Angeles provides a glimpse of how the next wave of street food in America very well might take shape. ...More
June 24, 2011
Posted in Articles, Flavor, Sauces / Gravies / Soup