Microwave

This topic discusses current trends in equipment and techniques as well as formulating and packaging heat-and-eat meals including solutions to the technical challenges of designing microwaveable food products, including uneven heating, lack of browning and crisping and more.

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
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
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
Soy Improves Texture of Microwavable Flat Doughs

Partial substitution of wheat flour with soy, in the form of soy flour and soy milk powder, can improve the texture of microwave-baked pocket-type flat dough, according to a new study published in the Journal of Food Science. ...More
May 9, 2011
Posted in News, Bakery / Cereal
Condiments and Sauces Go Gourmet

Traditionally, condiments and sauces have been more of a side show than the main event. But chefs and product developers are showing them as much respect as they do anything else they put on the plate. ...More
January 21, 2011
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Crispy Coating for Microwaveable Snacks

Crisp Sensation, a snack coating technology from Crisp Sensation Holding Company, provides frozen and coated food products with a crunchy shell, even when cooked in a microwave. ...More
January 18, 2011
Posted in News
Comfort Food Goes Cerebral

Current emerging food trends reflect our desire augment traditional comfort-food choices with new varieties—more-sophisticated and exotic “thinking" versions—that give the consumer something new to ponder while making their selections in the retail and foodservice worlds. ...More
September 29, 2010
Posted in Articles, Flavor, Sauces / Gravies / Soup
Heat-and-Eat Meals Go Gourmet

Gourmet convenience meals come at a time when many consumers have traded down from restaurant meals in favor of retail prepared foods that require simple heating, often in the microwave, prior to eating. ...More
September 28, 2010
Posted in Articles, Flavor, Sauces / Gravies / Soup
Cream Flavors for Savory Applications

Cream flavors from Symrise were specifically created to replace high-calorie, costly cream in savory products. ...More
April 19, 2010
Posted in News, Dressing / Marinades, Flavor, Sauces / Gravies / Soup