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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.
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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.
Food Processing January 2006 Frances Katz	2006 Flavor Trends Forecast Health exerts its influence on flavor trends: How about spices that fight cancer, chocolate for heart-health and sweet-hot combos that improve satiety?
Food Processing June 2006 Ashman & Beckley	Product Spotlight: Grinding out more spice usage With 91 percent household penetration and a usage rate of at least once daily by 88 percent of consumers, growing the spice category requires some novel ideas. And McCormick & Co. continues to write the book.
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.
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.
AskMen.com William Leigh	Cooking With Spices Spices have a host of health benefits and man has been using them as far as records go back for their medicinal value.
Prepared Foods February 2008 Kerry Hughes	R&D Application: Non-traditional Twists on Ethnic Flavors Spices are infiltrating menus and specialty food products -- and attracting new customers.
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.
Food Processing July 2005 Frances Katz	You say savory, I say umami Flavor manufacturers and food processors believe that "savory" -- and its Asian synonym "umami" -- describes the fabled "fifth" flavor descriptor, along with salty, sour, sweet, and bitter.
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.
AskMen.com Adrienne Turner	Spice Up Your Diet & Live Longer Research shows that people who include hot spices and fiery sauces in their diets lead healthier, longer lives than those who have a more mild palate.
Food Processing January 2007 Frances Katz	Flavor Trends for 2007 Will acai be the next pomegranate? Is it time to develop Argentine frozen dinners? Will dark chocolate work on pizza?
Food Processing December 2007 Mark Anthony	Nutrition Beyond the Trends: Cinnamon and Blood Sugar Science connects cinnamon to the stabilization of blood sugar for many individuals.
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.
Health November 2005 Monica Bhide	The Essence of India: 5 Spices With Curative Properties The foundation of Indian cuisine is not only simple, it could boost your health.
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.
Food Processing August 2012 Anibal Concha-Meyer	Who Needs Salt? Yeast extracts, improved potassium chloride, even spices can provide the flavor enhancement once are unique to salt.
Food Processing August 2008 Mark Anthony	Season with (only) a grain of salt The demand for low-sodium formulations is still big enough to stimulate creative solutions to the problem of lowering the salt content of prepared food while retaining customer appeal.
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.
AskMen.com July 25, 2003 Gregory Cartier	Your Guide To Spices Today, with the injection of cultures from around the globe into our backyards, we have access to more exotic treasures than ever before. This is indeed a perfect time to get your spice on. Here are some of my favorites, with more information than you can handle on each.
Food Processing February 2007 Ashman & Beckley	Flavoring inside out Callisons' Seasoned Skewers make it easy to impart exotic flavors to meats and other foods on the grill or in the kitchen.
Seasoned Cooking August 2009 Joseph Devine	The Advantages of Buying Bulk Herbs and Spices Spices and herbs define the flavor of any meal. Experimenting with different combinations of spices and herbs is one of the easiest ways to vary your cooking.
Food Processing March 2008	Ingredient Round-Up: Savory Flavors Natural charbroiled flavor... Soy bacon bits... Organic seasoned oils... Salt replacers... etc.
Chemistry World October 2009 Ned Stafford	The spice of life Many of the world's favourite ingredients have more to offer than just flavor. Many also show health benefits.
Prepared Foods June 6, 2007 Chris Topping	Experimental vs. Comforting Flavor Choices Increasing evidence shows consumers choose flavor over brand loyalty.
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.
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.
AskMen.com Joseph Moritz	5 Manly Meat Rubs Meat rubs are gaining in popularity with restaurant chefs and Joe Barbecues alike, and it's easy to understand why.
Food Processing June 2010 Mark Anthony	How to Build A Healthier Savory Snack When an irresistible force like the craving for a snack meets an immovable object -- say, the need to eat more healthfully -- something's got to give. That something could be the look and feel of traditional savory snacks.
AskMen.com James Raiswell	Hellishly Hot Meals Scientists have suggested that spicy foods may have some health benefits, from helping to prevent Alzheimer's disease to releasing endorphins. Try these healthy -- and spicy -- hellishly hot meals, if you dare.
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 May 1, 2006 Marcia A. Wade	A Parade of Flavors Bland and common flavors are being brushed under the table by a surge of interest in flavors that are foreign, fiery and fabulous.
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 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.
Food Processing August 2006 Kantha Shelke	Improving flavors for kids' foodservice Less-bitter soybeans... more-enjoyable vegetables... 'Extreme' flavors... etc.
Prepared Foods July 1, 2005 Wilbert Jones	A Taste of Moroccan Cuisine Many in the Western world appreciate Moroccan cuisine, but its presence in the U.S. culinary scene has been limited. A handful of cutting-edge chefs and retailers are introducing Americans to tagines, Harira soup, couscous and preserved lemons.
Food Processing August 2011 Anthony & Feder	Salt Pinches Back While a closer look at sodium means processors may now feel better looking for their long-lost shaker of salt, consumers still are taking their wariness to the checkout counter.
Food Processing August 2007 Jennifer LeClaire	The Politics of Obesity This year's report on the obesity crisis focuses on what's driving processors in their efforts to make the next generation of food and drink products designed to help weight-management.
BusinessWeek September 16, 2010 David Sax	The Spiceman Cometh Flavor guru Kevan Vetter influences the taste of many fine foods -- like Doritos
Prepared Foods November 1, 2006	Showcase: Foodservice Ingredients Ingredients to assist food manufacturers' R&D personnel develop restaurant-quality foods.
Prepared Foods September 1, 2006	Abstracts -- September 2006 Pleasing packaged foods flavors... Jonesing for Java... Clean and natural... Exciting extrusions... Certified organic color... Keep on the grass... From concept to consumer... A clean onion... Powerful seasonings... Dairy in the air... etc.
Prepared Foods November 1, 2006 Marcia A. Wade	2006 Foodservice Annual: Entrees: Redefining Dinner Restaurateurs are redefining the concept of the main course.
Food Processing Frances Katz	Reformulating for seniors From product development to processing to packaging -- what food formulators can do to offset time's toll on seniors' taste and smell.
Food Processing March 2010	Ingredient Round Up: Savory Flavors Food processing flavors that make consumer's mouths go mmmmm.
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.
BusinessWeek December 2, 2010 Madelene Pearson	India's Ancient Spice Markets Heat Up Turmeric and pepper prices take off as demand rises and supplies fall.