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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 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.
AskMen.com Adrienne Turner	How Healthy Is Mexican Food? You love Mexican food, but how healthy is it? Read on to find out whether or not your favorite south-of-the-border cuisine is good for you.
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.
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 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.
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 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.
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.
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?
Prepared Foods July 23, 2007 Wilbert Jones	Carefree Creativity Crab cakes, mini quiches, Buffalo wings, Swedish meatballs and other outdated appetizers no satisfy the fancy appetites of today consumers.
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.
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 November 1, 2006 Marcia A. Wade	2006 Foodservice Annual: Entrees: Redefining Dinner Restaurateurs are redefining the concept of the main course.
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 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 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 May 1, 2006	On the National Menu Vinaigrettes have become a popular flavor component of menu items... The chipotle pepper's spicy, smoky flavor appeals to the mass restaurateur... Pesto has heightened its profile beyond the traditional pasta realm... etc.
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 January 1, 2006 Lauren Swann	Better Living for Latinos Health officials and food industry experts call for a return to traditional cooking practices and ingredients to combat a growing trend in diet-related health problems among Latin-Americans.
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 April 1, 2006	Ethnic Food Using just a few common ingredients, foodservice institutions are embracing the diversity of America's population, providing a wide range of offerings that are attractive across cultural lines.
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, 2005 Marcia A. Wade	Centered on the Plate Whether they are quick-service restaurants (QSR), limited-service restaurants (LSR), casual dining or fine dining establishments, foodservice operators are targeting entrees, appetizers, sandwiches and soups that promote menu diversity by using petite portions and ethnic variations.
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 October 1, 2006	On the National Menu Blood orange quickly gaining momentum across U.S. restaurant menus... Mexican corn truffle a delicacy or a disease?...
Food Processing April 2009 Mark Anthony	Mainstreaming Hispanic Flavors As an ethnic group, Hispanics are approaching 25 percent of the population; their influence on flavors and food product development is even bigger.
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.
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.
Real Travel Adventures April 2010 Alvin Starkman	Oaxacan Chef Inadvertently Sets City of Toronto Ablaze A chance to be a guest chef in Toronto during it's slowest tourism months turns into 4 week media frenzy touting the tastes of Oaxacan cuisine.
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 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 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."
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 April 1, 2005 Wilbert Jones	Ingredient Challenges: New Latin Cuisine: A Taste Of Chile American interest in Latin foods gives U.S. manufacturers a good reason to explore Chilean cuisine, rich in flavors and recipes, and to develop and offer adventuresome Americans foods inspired by this country.
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 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.
AskMen.com James Raiswell	6 Influential Celebrity Chefs Each has his own style and his own lasting contribution to the culinary world, but there's a whole lot more to them than just what they cook.
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?
Fast Company November 1999 Gina Imperato	The Web Is Cooking From discovering the secrets of great chefs, to finding just the right kitchentools, to buying the most exotic cheeses and spices -- you'll find generous helpings of information and advice on the Web. Now, if you'll pass the salt...
AskMen.com August 8, 2006 James Raiswell	Keep Up In A Gourmet Cuisine Conversation Understanding a few basic terms, names and a few rules of what not to say should help you bluff your way through a fine-cuisine conversation.
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.
Prepared Foods September 1, 2005 Wilbert Jones	Another Italian Job No longer considered an ethnic food in America, Italian cuisine is as American as apple pie and as mainstream as Asian and Mexican cuisine. Grocery stores across the country usually carry more Italian food products on their shelves than any other type of culturally identified items.
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.
Prepared Foods July 11, 2007	On the National Menu Huge growth in Indian cuisine... Green tea still going strong... Martinis with an energy boost... More cheese varieties...
Real Travel Adventures August 2005 Bonnie & Bill Neely	Paris Arrives in Cabo The French Riviera Restaurant and Bakery in Cabo San Lucas offers true gourmet French dining.
Food Processing February 2008	Rollout: The best new products of February 2008 This month's new product rollout features omega-3 buttery spreads from Smart Balance; heart-healthy fire-roasted tomatoes from Hunt's; new dark chocolate from Ghiradelli; pretzel crackers from Town House; and whole grain Lean Pockets from Nestle.
Prepared Foods September 1, 2006	On the National Menu -- September 2006 Pomegranate's popularity elevates due to its high antioxidant content and related health benefits... New banana applications put a new twist on an old fruit favorite... Mexican cuisine continues to sweep restaurant menus... etc.