As the Asian population in America continues to grow—along with the appetite in general for authentic and fusion Asian foods in general—the range of Chinese cuisine in this country will continue to expand. ...More
New menu items and retail product launches are inspired by foods from tropical countries like Hawaii, Brazil, the Philippines, Indonesia and Vietnam. ...More
I just attended my 18th Fancy Food Show. Back in 1994 it cost $25 and there was lots of chocolate, cheese and olive oil. This year, it cost $45, and there was STILL lots of chocolate, cheese and olive oil, but there were also lots of banana jams, healthy indulgence items ...More
By emphasizing deliciousness over authenticity, Asian sauces—highlighting katsu, sriracha and ponzu—provide a foothold for the mainstream, sometimes even keeping authenticity intact. ...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
Keeping sodium content low is a priority for most food designers. Salt replacers, flavor enhancers and a host of other tools can ensure low sodium maintains high satisfaction. ...More
Vinegar tainted with antifreeze is suspected of killing 11 people and sickening more than 120 in China's far western region of Xinjiang who consumed foods prepared with the vinegar during a communal Ramadan feast on Aug. 20 following a day of fasting. ...More