Similar Articles

Browse Main Topics:

Business
Computers & Electronics
Education & Reference
Entertainment & Leisure
Family & Home
Finance & Investment
Health
Internet
Pets & Animals
Science & Technology
Society, Politics & Culture
Sports & Recreation

Similar Articles

Prepared Foods April 1, 2005 Kerry Hughes	A Flavor for Authenticity While Indian food has been touted for several years as the next up and coming ethnic cuisine to become popular in the U.S., other ethnic food markets gaining momentum are Mediterranean (beyond Italian cuisine) and foods from the Caribbean.
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 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.
Entrepreneur September 2005 April Y. Pennington	Spices of life Offering a taste of India in a casual setting, these two restaurateurs bring ethnic food to the New York masses -- and plan to expand into university towns across the U.S.
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.
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.
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.
AskMen.com November 1, 2002 Gregory Cartier	The Exotic Cuisine Of India With a long, long history and incredible range, the food of India is among the best on the planet.
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 June 1, 2005 P.R. Gupta	Authentic Indian Dairy Desserts India's incredible many-splendored sweets -- desserts, dips and confectioneries -- provide innovative new product ideas for product developers. And existing varieties can be expanded by integrating traditional processes with modern technologies.
Prepared Foods November 2007 William A. Roberts, Jr.	Article: Around the Foodservice Frontier Diverse flavors are having an impact on American consumers' tastes and preferences.
Prepared Foods November 1, 2006	2006 Foodservice Annual An overview of the latest trends and happenings among foods and beverages appearing on the nation's menus.
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 October 2010 Mark Anthony	Ethnic Foods Equal Healthy Foods With good reason, many ethnic foods are associated with health-imparting benefits.
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.
Seasoned Cooking December 2004 Monica Bhide	Part 3 Part of a special three-part series on the regional cuisine of India: Parsi Murgh Farcha... Mughal Cuisine... Secrets of the Indian Spice Cupboard... Cooking Guidelines... Grinding and Storage Guidelines... A Word on Yogurt and Paneer...
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 Ashley F. Dziuk	The College Crowd Today's trends in college cuisine dispel old myths about student preferences, according to a foodservice survey.
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 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 November 2007 Mark Anthony	Hooked on spices If you can stand the heat, you just may hang around the kitchen a little longer. That's the message coming out of the research into the benefits of our favorite spices.
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 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 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.
Prepared Foods November 1, 2006 Marcia A. Wade	2006 Foodservice Annual: Entrees: Redefining Dinner Restaurateurs are redefining the concept of the main course.
Fast Company March 2004 Ian Wylie	The King Of Curry Sir Gulam Kaderbhoy Noon has built one of the world's largest ethnic-food factories, cooking and shipping close to 1 million packaged meals a week. Starting at 6 a.m. every day, 1,000 workers cook from a menu of more than 800 dishes. Just don't call it fast food.
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.
Prepared Foods May 1, 2005	The Mix in the Melting Pot While Chinese, Italian and Mexican foods remain the "big three" choices at meal time, other ethnic cuisines are entering the mix -- offering vast opportunities to food manufacturers.
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 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 June 5, 2007 Chef J. (a.k.a. Hugh McEvoy)	Latin Cuisine: No Longer Ethnic? Restaurants in every area of the U.S. now carry Latin-inspired items on their regular menus.
Food Processing September 2012 Diane Toops	The New American Majority How food and beverage marketers are targeting Hispanics, Asians and other fast-growing demographic groups.
Investment Advisor October 2010 Savita Iyer-Ahrestani	Jewels in the Crown As wealth mushrooms in India, the need for Western-style advice grows
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?
The Motley Fool November 27, 2009 Jennifer Schonberger	Cashing In on India The CIO of the India Fund and Asia Tigers Fund on investing in India.
Prepared Foods March 1, 2005	Abstracts Study identifies fastest-growing food, beverage categories... Workshop on fighting "off flavors"... Starches for ground-and-formed meats... Manufacturing dairy-based Indian foods... Minerals with a synergistic effect... Tomato nutrient-rich powder receives GRAS status... etc.
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 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.
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?
Prepared Foods November 1, 2005 Claudia D. O'Donnell	Pig in the Python Baby Boomers continue to impact America's eating habits, including restaurant patronage.
AskMen.com Michael Miller	Spice Rack Basics With very little extra effort, these spices will enhance the flavor of your foods tenfold and lend you substantial culinary credibility.
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.
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 July 16, 2007 Tom Zind	A Tough Temptation Truly understanding the North American Hispanic market is essential, but the food preferences of this culturally diverse group are anything but homogeneous.
U.S. Banker November 2009 Joseph Rosta	India Needs More Banks India offers an expanding middle class and a seriously under-banked population. Western banks should be paying attention.
AskMen.com James Raiswell	Top 10 Cooking Holidays - Part II Combine your love of travel and your love of food with these destinations in Italy, India, France, England and the United States.
Prepared Foods April 7, 2007 Michael Leonard	Taking Control - April 2007 A look at 100-calorie-pack product development... New mag staff member introduced... etc.
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.