Topic: Pasta


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    SDA Omega-3 Soybean Oil Now GRAS
    10/27/2009 - FDA issued a Generally Recognized as Safe (GRAS) notice confirming stearidonic acid (SDA), omega-3 soybean oil from a Monsanto-bioengineered soybean can be used in foods and beverages. ...
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    Starch on the Side
    10/09/2009 - In menu development, chefs and operators know the critical role of a starch in achieving the perfect balance of plate presentation, flavor delivery and mouthfeel. These qualities likewise go into the development of intriguing retail side dishes. ...
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    Celiac Disease Feeds Gluten-Free Need
    09/18/2009 - The incidence of celiac disease is four times higher today than fifty years ago. Along with this increase in incidence, consumer awareness has also grown, boosting the demand for gluten-free foods. ...
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    High-Fiber Pasta Solutions
    08/20/2009 - Adding fiber to pasta seems a natural fit, but it can be challenging. Fiber-rich ingredients can dictate changes to formulas and processing steps. ...
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    Banana Flour Boosts Health Profile of Pasta
    07/29/2009 - Unripe banana flour can be used to make healthier pasta that consumers seem to like, according to a new study published in the Journal of Food Science. ...
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    Americans' Shopping, Dining Habits During a Recession
    05/20/2009 - Mintel published three new food reports on portion control, fine dining, and pasta and pasta-based meals. ...
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    Venezuelan Officials Seize Cargill Pasta Plant
    05/18/2009 - Venezuelan officials seized a Cargill, Inc. pasta plant on May 15 and will remain in the factory for 90 days to enforce quotas on price-controlled items....
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    Pasta Returns to Center Stage in Tough Economy
    01/22/2009 - WASHINGTON—Pasta is returning to dinner tables nationwide after years of losing sales due to the nation’s fixation with low-carb dieting. Americans are finding comfort in its old friend, which provides a nutritious and inexpensive way to feed families struggling in an economic crisis.The average price of a 1-pound box of pasta is $1.20. When taking additional ingredients, such as pasta...
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    Perfecting Fresh Soups
    10/31/2007 - Having steeped himself in Italian standards for nearly 40 years, Chef Antonio Cecconi, author, educator and executive corporate chef at Dakota Growers Pasta Co., Carrington, ND, has high regard for culinary tradition. Nowhere is this truer than in his approach to fresh soups. “Being a chef, I personally wouldn’t call something fresh unless it is,” he declares. “And by Italian standards, you call...
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    Inspired Gourmet Sides
    12/14/2006 -  Photo: SpringThyme Oils Ltd. Southerners call restaurants that serve plate lunches “meat and threes,” in reference to their main offering of a meat and choice of three vegetables. It’s actually a choice of sides, because the vegetable choices include standard starchy options. This leads to the running joke that only in...
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