Mushrooms

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
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
USDA Grant Awarded to Enhance Marketing of Produce

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
November 4, 2011
Posted in News, Nutraceuticals
Oyster Mushrooms Boost Immune Health

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
September 20, 2011
Posted in News
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
Asian Overtones

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
March 8, 2011
Posted in Blog, Sauces / Gravies / Soup
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
UVB Triples Carrots’ Antioxidant Levels

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
January 5, 2011
Posted in News, Nutraceuticals
Vegetable, Melon Sector to Reach $26 Billion by 2020

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
December 20, 2010
Posted in News
Healthier Fried Foods

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
December 20, 2010
Posted in Articles