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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.
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.
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...
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 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, 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.
Prepared Foods September 1, 2006 Anju Holay	The Soup Troop As concern over sodium intake mounts, soup manufacturers are responding with healthier offerings, while packaging innovations are making soup a more readily available food choice.
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	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.
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.
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.
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.
Delicious Living Linda Hayes	A Guide to Spices With the right spices, it's a cinch to cook flavorful, healthy meals.
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.
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.
Seasoned Cooking October 2004 Monica Bhide	Part 1 Part of a special three-part series on the regional cuisine of India: Kashmiri Lamb Chops or Ribs (Kabargah)... Macchi Fry Koliwada... Mirchi Ka Salaan... Shorshe bate Macch -- Mustard Fish...
Prepared Foods January 1, 2006 Bret Lynch	Fishy Foodservice Trends As the foodservice segment vies to capture a share of the growing seafood market, consumers have been rewarded with a tantalizing array of healthy and diverse menu options.
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.
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 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 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 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 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?
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 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 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.
Seasoned Cooking November 2004 Monica Bhide	Part 2 Part of a special three-part series on the regional cuisine of India: Paneer ki Bhurjee... Rajasthani Gatta Curry... Bihari Aloo Ka Bharta... Kerala Prawn Curry... Pork Vindaloo... Gujarati Shrikhand...
BusinessWeek September 16, 2010 David Sax	The Spiceman Cometh Flavor guru Kevan Vetter influences the taste of many fine foods -- like Doritos
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 May 1, 2005 Tom Zind	Stirring Up the Pot Soup is comforting, but consumers want more excitement and flair. So while traditional standbys still dominate the market, soups with gourmet ingredients, health-oriented ingredient labels and innovative packaging quickly are gaining ground.
Prepared Foods October 2007 Wilbert Jones	Article: A Taste of Thai Cuisine The foods of Thailand are made of exotic ingredients that are prepared easily and quickly.
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.
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.
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 June 6, 2007 Chris Topping	Experimental vs. Comforting Flavor Choices Increasing evidence shows consumers choose flavor over brand loyalty.
Prepared Foods January 1, 2007 Wilbert Jones	Classic Southern Cuisine The author of Smothered Southern Foods shares insight into "smothered" foods, their history and a few family recipes from his recently published cookbook.
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 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?
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.
Prepared Foods September 1, 2006 Wilbert Jones	Taste of Madagascar The fare of Madagascar is simple, but hearty. Meat, chicken, rice, vegetables, cassava, garlic, bananas and coconut milk are some ingredients that form the basis for many typical dishes.
Food Processing March 2010	Ingredient Round Up: Savory Flavors Food processing flavors that make consumer's mouths go mmmmm.
Prepared Foods March 15, 2006 Anju Holay	Meal-y Mouthing Statistic indicates the need for -- and the rapid growth of -- the convenience meals, soups, sides, and processed meats categories.
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 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 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 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.
AskMen.com October 4, 2002 Gregory Cartier	7 Asian Cuisine Varieties With our guide to some (but not all) common Asian cuisines, you can go from novice to informed epicurean in a flash.
Prepared Foods August 2007 Craig "Skip" Julius	Flavors of the Mediterranean Mediterranean foods use items such as olive oil, vegetables, fruits and nuts in combinations that differentiate them from country to country.
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.
Seasoned Cooking September 2004 Ronda L. Carnicelli	The Everything Indian Cookbook Written by an established home chef and successful caterer, it softens the challenge to those unfamiliar with the cuisine. As these sample dishes demonstrate, its 300 recipes are easy to follow.