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
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
USDA’s Specialty Crops Research Initiative has awarded a $322,202 grant to two food marketing professors at Saint Joseph’s University’s Haub School of Business to enhance the mushroom industry’s viability by marketing mushrooms as a source of vitamin D. ...More
Mushrooms are well recognized for their culinary properties as well as for their potency to enhance immune response, and now a new study published in Nutrition Journal suggests oyster mushroom have anti-inflammatory properties that fight inflammation. ...More
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
All things Asian are bubbling in my brain. And although flavors, ingredients and food formats are a big part of this equation, there’s more depth to this movement than the palate. ...More
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
Exposing sliced carrots to ultraviolet light B nearly triples their antioxidant levels, according to new research from Agricultural Research Service’s (ARS) Western Regional Research Center. ...More
USDA’s Economic Research Service (ERS) released its “Vegetables and Melons Outlook" that estimates the current farm value of vegetables and melons at $21.8 billion and projects it to grow by an average 1.7 percent annually over the next decade, reaching an estimated $25.8 ...More
Since American consumers insist on eating fried foods, we owe it to their health and to our bottom lines to make fried foods healthier via oil selection, preventing oil migration during frying and other steps. ...More