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Food Processing February 2007	Research Chefs Meeting Preview: Return to the Big Easy A reborn New Orleans plays host to the Research Chefs Assn. Culinology conference, March 8-11.
Food Processing May 2005 David Feder	Front Burner: Just Des Artes The Research Chefs Association describes a quantum leap in food technology with its definition of culinology as "the blending of culinary arts and food science."
Food Processing March 2013 Rachel Zemser	Corporate Research Chefs Combine Health and Science With a Dash of Culinary Genius With frozen meal options like Shitake mushroom risotto and Lean Cuisine butternut squash ravioli, food companies are employing chefs to keep their products innovative and interesting.
Food Processing May 2007 Diane Toops	Toops Scoops: A return to New Orleans The Research Chefs Assn. annual meeting did justice to the flavors, cooking styles, natural resources and confluence of cultures that created New Orleans' uniquely American cuisine.
Food Processing March 2012 Diane Toops	Hail to the Chef Leading food & beverage companies employ great chefs to infuse retail products with innovation and creativity, convenience and chic.
Prepared Foods November 1, 2006 Chef J. (a.k.a. Hugh McEvoy)	Coming Together The annual American Culinary Federation's national convention gathered chefs from the four corners of the earth -- who defined four hot trends.
Prepared Foods May 1, 2005	Hispanic East Indian Trend tracking indicates an increase in ingredients related to Hispanic and Southwest cuisine or use of them in Hispanic applications.
Prepared Foods April 1, 2005 Dominik Nosalik	New Product Trends: Finding Fashionable Flavors How do astute manufacturers track emerging flavor trends? And which new flavors will attract consumers to drive product sales? The answers may surprise you.
Prepared Foods November 1, 2005 J. Hugh McEvoy	Chefs Spotlight Global Food Trends Chefs from all over the world gathered at the recent ACF national convention in Texas to learn about four major food trends: authenticity, ethicality, food security, and exotica and indulgence.
Food Processing September 2007	Another combo of shows pairs meat and dairy The biennial show of the American Meat Institute and Intl. Dairy Foods Assn. will be Oct. 24-27 in Chicago.
Prepared Foods February 4, 2006 Chef J. (a.k.a. Hugh McEvoy)	Convening a World of Flavors According to the opinions and experience of the world's best chefs, Caribbean cuisine may be ready to finally take off.
Prepared Foods November 1, 2005 Marcia A. Wade	Balancing Acts Foodservice manufacturers are trying to juggle quality, cost, convenience and health, without throwing taste out the window. Learn which foodservice trends are up-and-coming and which have fallen flat.
Prepared Foods July 1, 2006	Breaking Trend: Indian Gourmet Understanding the many flavors of India requires years of ongoing study. However, openness toward trying new flavors and seeking new foods on the part of Americans signals the trend toward this many-colored cuisine.
Prepared Foods June 1, 2005 Tom Zind	Off the Beaten Path Every new groundbreaking food trend has left industry pundits wondering whether, at last, everything has been tried. But American diners are always searching for the next thrill. Today, over-the-top flavors and combinations are the order of the day.
Prepared Foods May 1, 2006 Claudia O'Donnell	Editorial Views In the processed foods industry, the concepts of "culinary wizardry" and "health first" foods are still further apart than many believe.
Prepared Foods May 1, 2005 Marcia A. Wade	Flavors in the Limelight Manufacturers hoping to find the next big flavor sensation should take into consideration that flavor is more of a hedonic experience than previously thought.
T.H.E. Journal January 2005	FETC, TCEA Commemorate 25 Years of Serving Ed Tech Industry The Florida Educational Technology Conference, held this year from Jan. 26-28 at the Orange County Convention Center... "Let Technology Shine" is the theme of the 25th Annual Texas Computer Education Association Conference...
Food Processing January 2012 Mark Anthony	Flavor Trends for 2012 What flavors will entice consumers in 2012? Think ethnic fusions, `authentic' spice blends and exotic fruits.
Chemistry World June 1, 2015 Ali Bouzari	Better cooking through chemistry The need for innovation and creative problem-solving, both in restaurants and high-volume food processing, is greater than ever.
Prepared Foods May 6, 2007 Kerry Hughes	Huckleberry Habanero New emerging concepts, ranging from retro to artisan, eco-conscious to global fusion, require an experienced, talented and creative product development team.
Prepared Foods September 1, 2005	Editorial: A Good Mix Product development, marketing and art in the form of culinary excellence all merge in a presentation by Kraft... A PF Food Quiz...
Prepared Foods February 2, 2007 J. Hugh McEvoy (Chef J)	Culinary Formulations: Worlds of Flavor: Culinary Science Takes Center Stage Today's most influential trends were highlighted and demonstrated for chefs at the Worlds of Flavor Conference. This year's theme was "Spain and the World," putting Spanish/Hispanic cuisine on display.
Food Processing October 2010 Mark Anthony	Ethnic Foods Equal Healthy Foods With good reason, many ethnic foods are associated with health-imparting benefits.
Prepared Foods November 2007 Chef J. (a.k.a. Hugh McEvoy)	Article: Crafting In-vogue Foods For successful chefs, courage is the primary secret ingredient.
Prepared Foods January 1, 2006 William A. Roberts, Jr.	Talking Trends The 2005 New Products Conference showcased current trends and areas in the food industry that are expected to grow in coming years.
Food Processing March 2007 Frances Katz	Ethnic ingredients find new homes From sushi chips to Thai French fries to panko bread crumbs on everything, fusion comes to packaged foods.
Food Processing September 2005	Worldwide Food Expo preview The equipment-heavy Worldwide Food Expo, which combines dairy, food, beverage and meat shows every two years, blows into the Windy City Oct. 26-29. New to the AMI exhibit this year will be the Material Handling & Distribution Pavilion.
Prepared Foods June 6, 2007 Chris Topping	Experimental vs. Comforting Flavor Choices Increasing evidence shows consumers choose flavor over brand loyalty.
Food Processing January 2012 Diane Toops	Restaurant And School Menu Trends Contribute to Overall 2012 Food and Beverage Industry Trends Culinary and restaurant experts predict the most popular trends on restaurant and school lunch menus.
Food Processing May 2006 Diane Toops	Help your customers be first to market Sargento chef Guy Beardsmore discusses new product development in foodservice and recounts a few of his hits -- and some misses.
Food Processing October 2012 Dave Fusaro	Global Flavors Are Capturing Imaginations And Driving Sales Authentic spices are the key as even the most mainstream food companies try out bold new ethnic offerings.
Prepared Foods August 14, 2006 Chef J. (a.k.a. Hugh McEvoy)	From Mandarin to Szechuan With China taking a lead role on the world business stage, what style of Chinese cuisine might become the next big trend?
Food Processing October 2011 Diane Toops	Product Developers Find Ethnic Flavors Continue To Succeed with U.S. Consumers With Mexican, Chinese, etc., now mainstream, adventurous shoppers look for Thai, Japanese and Caribbean foods.
Food Processing March 2010	Ingredient Round Up: Savory Flavors Food processing flavors that make consumer's mouths go mmmmm.
Prepared Foods May 6, 2007 William A. Roberts, Jr.	Courting Flavor Here are some of the flavor trends expected to impact formulators and manufacturers the most.
Prepared Foods July 1, 2006	Abstracts New cost-effective stabilizer adds smooth and creamy texture to dairy... Robertet offers range in cherry flavors... Get your product running with David Michael's help... Cracker Meal adds crunch to baked or fried applications... etc.
Prepared Foods February 1, 2005 J. Hugh McEvoy	Ingredient Challenges: The Chef's Edge Tomorrow's Forecast: Chefs Pick Next Trends Research chefs in the world's biggest food corporations often turn to their colleagues on the "front lines" for a glimpse into what may be on tomorrow's menus. Here, some of America's premier culinary chefs reveal what they believe the upcoming food trends will be.
Prepared Foods December 2007	Haute Cuisine: Ideas for 2008 Determining foodservice and menu trends can be done by utilizing a few key strategies -- "Regional Mashups," redesigning mainstream favorites and venturing beyond tradition to engage consumers.
Food Processing January 2005 Frances Katz	What will be the top flavors for 2005? Going into the new year, specific Asian tastes, citrus, herbs and even chocolate seem poised for popularity, says this veteran food industry reporter.
Food Processing July 2012 Deborah Cassell	When It Comes To Flavors, The Heat Is On It used to be only some like it hot; today, everyone enjoys spicy foods.
Prepared Foods September 1, 2006	MarketWatch -- September 2006 Sports food and drink segment grows 48% between 2000 and 2005... Manufacturers turn to vegetables for an added boost of flavor in crackers... Snapple's new authentic green tea... Why kids don't like vegetables.... etc.
Prepared Foods June 2, 2006 Marcia A. Wade	Editorial Views All across the food industry there are CEOs and employees who operate both multi-national and mom-and-pop companies out of concern for social issues.
Prepared Foods December 1, 2005	Finding Flavorful Fits Insights into flavor mapping, global flavor creation and consumer motivation when trying new food products.
Food Processing	Rollout: New Food Products for March 2009 An array of healthy foods, fun munchies, kid-friendly snacks, and easy to prepare meals in the March 2009 New Food Rollout.
Prepared Foods April 8, 2007 J. Hugh McEvoy (Chef J)	Cuban Cuisine: On Trend and Coming Fast! - April 2007 The media attention accompanying Cuba's eventual change in government will dovetail nicely with a red-hot interest in Hispanic foods.
Entrepreneur March 2005 Sara Wilson	What's New 03/05 This franchise offers classes for budding chefs.
Food Processing David Feder	This One’s a Keeper The Natural Products Expo East showcased thousands of new products for health and wellness, as usual. But there were also some interesting trends worth taking note of.
Food Processing December 2008 Diane Toops	Comfort Food for Troubled Times Wellness may be on consumers' minds, but comfort foods are the reward, especially now.
Prepared Foods February 1, 2008 William A. Roberts, Jr.	Article: A Survey of the Flavor Industry --- February 2008 A marketplace demanding bolder and more varied options is driving flavor formulators into new realms of innovation. They are turning to superfruits an authentically ethnic flavors, though concerns abound.
Prepared Foods May 1, 2005 J. Hugh McEvoy	Ingredient Challenges: The Chef's Edge: Food Lab vs. Test Kitchen: Art or Science? It is tempting to claim that either chefs or food developers are the dominating force behind a good-tasting, well-received prepared food. However, food professionals say that it takes both camps to make a product consumers find inviting.