Italian

Consumers Want Authentic Ethnic Fare

The popularity of ethnic foods with U.S. consumers has been on the upswing over the past few years, and diners are demanding authenticity when it comes to their favorite dishes, according to new market research from Mintel. In fact, two-thirds of respondents who eat ethnic ...More
March 2, 2012
Posted in News, Flavor, Sauces / Gravies / Soup
Searching for the Next Cuban, or Ciao Porchetta!

In the name of searching for "the next Cuban sandwich," our global streets have yielded both Vietnamese bánh mì and Mexican torta—but my current favorite is the succulent porchetta. ...More
February 24, 2012
Posted in Blog
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
Scaling-Up Artisan

The use of the term "artisan" is increasing on menus at QSRs and on nationally distributed retail products. ...More
November 15, 2011
Posted in Articles, Bakery / Cereal, Sauces / Gravies / Soup
Americans Eat Out Nearly 5 Meals a Week

While the recession has taken a bite out of many Americans’ expenditures, it hasn’t slowed U.S. consumers’ desire to dine out, according to results of the LivingSocial "Dining Out" survey of consumer behavior that revealed the average American eats 4.8 meals per ...More
September 19, 2011
Posted in News
Campbell to Launch 35 New Soups, Sauces

As part of its commitment to innovative product development, Campbell Soup Co. will add 35 new products this fall to its U.S. Soup and Simple Meals business that feature soups and sauces that feature bold flavors, wholesome ingredients, unique recipes and new packaging ...More
September 16, 2011
Posted in News, Sauces / Gravies / Soup
Seafood: Swimming in the Seas of Change

Although the classics (lemon, meet butter) are still popular when it comes to seafood, maturing tastes—and advances in processing technology, such as use of enrobed sauces on frozen seafood—have expanded the options, with sweet heat and ethnic flavors coming into play. ...More
August 30, 2011
Posted in Articles, Flavor, Sauces / Gravies / Soup
Sandwiches Go Gourmet

Sandwiches—from erstwhile lowly burgers to hot dogs and sausages, among others—remain open books to inspired accents, creatively transforming the everyday into gourmet. ...More
June 8, 2011
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Updating Classic Cookies

Following in the trend-setting footsteps of cupcakes and doughnuts, cookies have been going upscale and gourmet, with innovative flavors—and even health-conscious approaches—surfacing from coast to coast. ...More
May 27, 2011
Posted in Articles, Bakery / Cereal, Fiber, Flavor
Healthier Ethnic Entrées

The Americanization of ethnic foods often magnifies serving sizes and unhealthy attributes, but careful ingredient selection can boost the health quotient of ethnic entrées without sacrificing flavor. ...More
March 25, 2011
Posted in Articles, Fiber, Flavor