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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.
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.
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 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.
Food Processing June 2012 Diane Toops	2012 R&D Team Winner: Kettle Cuisine Kettle Cuisine produces refrigerated and frozen soups for discerning (but busy) restaurant chefs.
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 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.
Prepared Foods October 1, 2006 J. Hugh McEvoy (Chef J)	The Evolution of Mexican Cuisine Over the past two decades, many factors have combined to change American consumers' perceptions about Mexican food and to direct their tastes toward more authentic variations.
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.
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 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 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 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.
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."
Prepared Foods April 1, 2006	Flavor as a Business Building Strategy Flavor always has been and always will be an important driver of eating behavior. And manufacturers can move beyond simply flavoring a product to using flavor as part of the company's marketing strategy.
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.
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 February 2006	RCA Meeting Preview: Houston will be cooking This year's Research Chefs Assn. annual celebration of culinology promises to be bigger and better than ever, with nearly 150 exhibitors showing the latest in food ingredient and food product trends.
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 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 November 1, 2006 Anju Holay	Trends in Prepared Foods for Foodservice Food manufacturers point to issues and developments in products for restaurants and institutions.
Prepared Foods November 1, 2005 William A. Roberts	Latitude Adjustment Any observer of the nation's food and beverage trends is quick to note the impact of a diversity of ethnic cuisines. This year's Spirit of Innovation Award -- Foodservice winner certainly addresses this trend, as well as labor concerns.
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.
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.
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 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 December 1, 2005	Finding Flavorful Fits Insights into flavor mapping, global flavor creation and consumer motivation when trying new food products.
Food Processing March 2008	The Trends: The Flavor Pairings of 2008 McCormick's annual Flavor Forecast this year looks at the flavor pairings that will influence what we eat -- such as "chile and cocoa."
Food Processing March 2010	Ingredient Round Up: Savory Flavors Food processing flavors that make consumer's mouths go mmmmm.
Prepared Foods November 1, 2005	Mommy, Where Do Babies... Determining the next hot food fashion before a competitor does gives a company a crucial financial advantage.
Prepared Foods October 1, 2005 J. Hugh McEvoy (Chef J)	Signature Salad Dressings Vietnamese vinaigrette? Latino lagniappe? Niboshi nicoise? Salad dressings liven up a plate of greens, and help give salads a signature touch. Consider dressings with ethnic and exotic flavors to tempt consumer curiosity.
Food Processing July 2005 Diane Toops	A Perfect Blend Yields Magic Results A blend of fortuitous circumstances 22 years ago resulted in the founding of New Orleans-based Chef Paul Prudhomme's Magic Seasoning Blends. And from that tiny local operation, the company has grown to 65 employees and international distribution to 30 countries.
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 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 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 2012 Mark Anthony	Flavor Trends for 2012 What flavors will entice consumers in 2012? Think ethnic fusions, `authentic' spice blends and exotic fruits.
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.
Food Processing July 2009	R&d Team Winner: Kettle Foods Wants to Let the People be Heard All that and a bag of chips. Kettle Foods receives top honors as the R&D Team of the Year in the $100-500 million category.
Food Processing May 2005 Kantha Shelke	A systems approach to flavoring As American palates get more discerning and adventuresome, complex flavor systems are needed to keep foods at the forefront of trends. Developing favorable flavor systems calls for a collaborative approach.
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 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 November 1, 2005 Bill Hahne	Cooking for the Cleanup In the aftermath of Hurricane Katrina, foodservice professionals ask, how do you feed people when there is no safe food or refrigeration, no water or sanitation, no kitchens and no way to get into the disaster areas?
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 2012 Deborah Cassell	Demand For Custom Flavors Is On The Rise Taste profiles from bacon to mango (plus complex combinations) can be created by custom flavor companies.
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 June 2007	Extending brand equity to foodservice Why sell a commodity ingredient to foodservice clients when you can provide an ask-for brand that differentiates the restaurant, too?
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 February 2008	Products Dehydrated garlic's equivalency; soy's beauty benefits; veggie flavors go wild; rice survey results; tea-based ingredients on the rise; and more.
Food Processing August 2008	Authentic flavor sauces in a heat-and-serve pouch Whether your dish calls for a classic mother sauce or an on-trend ethnic accent, Custom Culinary Gold Label may be the solution.
Food Processing May 2013 David Phillips	Consumers Liven Up Dishes with New Sauces and Marinades Barbecue sauces, cooking sauces and marinades offer culinary arts in a bottle, and they can do so without wrecking the ingredient list.