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
U.S. culinary culture is hungry for more Latin American sandwiches like Brazil’s Bauru, the Puerto Rican–inspired jibarito, and Mexico’s cemita poblana and myriad torta iterations. ...More
Building on consumer desire for and interest in “discovery," Sensient Flavors' 2012 flavor trend predictions and provide food and beverage manufacturers opportunities for innovation with up-and-coming flavors inspired from multiple macro trends such as health and wellness, ...More
A collection of natural specialty pepper flavors, from Kalsec, Inc., provides authentic Latin flavors and heat delivery profiles to a variety of food and beverage applications. ...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
Latin American food influences have quickly landed a top spot in the “ethnic trends" category, and the flavorful sauces of South America, the Caribbean, Central America and Mexico have gained popularity among consumers, product developers and chefs. ...More
The new Morbidity and Mortality Weekly Report from the Centers for Disease Control and Prevention was released this week and reveals there were 1,034 foodborne disease outbreaks in 2008 that resulted in 23,152 illnesses, 1,276 hospitalizations and 22 deaths. Norovirus and ...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
Van de Vries Spice Corp., a provider of spices to the wholesale food industry, announced the presence of Salmonella in one lot of ground organic black pepper. ...More
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