There is good news for pancake lovers—consuming maple syrup may promote healthy liver function, according to new research that will appear in the November 2011 issue of the journal Bioscience, Biotechnology, and Biochemistry. ...More
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
Not only are the many nuances of meat and poultry influencing the development of packaged, ready-to-eat and frozen entrées, they are also impacting non-protein applications ranging from vegetarian dishes to sweet treats. ...More
Researchers at the University of Rhode Island have identified 54 beneficial compounds in pure maple syrup from Quebec—five of which have never been seen in nature—and suggest the natural sweetener may play a key role in managing type 2 diabetes. ...More
From chermoula to barbecue, the sauce can make or break a meal. That’s why it’s important to understand the fundamentals when it comes to flavorful meat pairings, while not being afraid to go out on the occasional limb. ...More
Vermont’s Agency of Agriculture is taking aim at McDonald’s newly introduced Fruit & Maple Oatmeal arguing the new breakfast menu item contains maple flavoring instead of actual maple syrup the Vermont is know for producing. ...More
Today’s dairy-based beverages—from smoothies to probiotic shots—are dressed up with appealing nutrients, healthful bacteria, colors, flavors and more, making formulation much more complex. ...More
Sweet ingredients like fruit add balance to many savory dishes, while savory ingredients temper the sweetness of items like desserts to add renewed interest in retail and foodservice products. ...More
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