Heating / Cooking

Chinese Pork Buns

Chinese buns (bao) are on-trend yet still a little unconventional. This version, distributed frozen, focuses on ingredients from Northern China, where pork, wheat and cabbage are common. ...More
May 23, 2012
Posted in Articles, Bakery / Cereal, Dressing / Marinades, Sauces / Gravies / Soup
Demand for Microwaveable Foods Continues to Grow

Largely fueled by convenience and time restraints, the demand for microwaveable foods continues to grow, according to a new report from Global Industry Analysts, Inc. (GIA). ...More
May 10, 2012
Posted in News
High Oleic Soybean Oils for Foodservice

A recent study conducted by the United Soybean Board (USB) revealed 29% of foodservice operators are testing high oleic soybean oils for possible future use in products. Ninety percent of survey respondents noted interest in oils with reduced saturated fat and/or reduced ...More
April 16, 2012
Posted in News, Flavor
Consumer Confidence in Beef Safety Up

In light of the recent news reports extolling the evils of “so-called pink slime" in ground beef and red meat’s link to increased mortality, new market research presented at the 10th Anniversary Beef Industry Safety Summit found compared to 10 years ago consumer confidence ...More
March 15, 2012
Posted in News
Tracking Trends From Restaurants to Retail

Restaurant-style foods and speed-scratch ingredients at the supermarket find a willing audience. ...More
February 21, 2012
Posted in Articles, Flavor, Sauces / Gravies / Soup
Pasteurizing Almonds With Infrared Heat

New research from the USDA’s Agricultural Research Service (ARS) Western Regional Research Center has discovered a new almond pasteurizing technique called “sequential infrared and hot air" (SIRHA) provides fast, reliable and relatively economical pasteurization. ...More
February 21, 2012
Posted in News
Specialty Soups

A pot full of ingredients and technologies to heat up the soup category. ...More
February 17, 2012
Posted in Articles, Flavor, Sauces / Gravies / Soup
Plasma Treatment Kills Pathogens in Raw Poultry

Zapping raw poultry with a dose of plasma effectively kills pathogens, including Salmonella and Campylobacter, according to a new study published in the Journal of Food Protection. ...More
February 3, 2012
Posted in News
Shape of Things to Come: Innovations in Pasta

By remaining adaptable in form and formulation, there’s no taste or trend that pasta can’t evolve to meet. ...More
January 17, 2012
Posted in Articles, Fiber, Sauces / Gravies / Soup
High Red Meat Consumption Linked to Kidney Cancer

Individuals who consume approximately 4 ounces of red meat a day are 19% more likely to be diagnosed with a rare form of kidney cancer—renal cell carcinoma (RCC)—compared to people who eat less than 1 ounce a day, according to a new study published in the American Journal ...More
December 29, 2011
Posted in News