Latin cooking no longer is associated with heavy, high fat Tex-Mex style foods. According to a recent study, Hispanic ingredients such as the Mexican herb epazote, Yucatecan sour, Seville oranges and mild Peruvian aji amarillo chiles are now being used to flavor authentic recipes in restaurants.
Want a look inside retailers’ product development programs? Among speakers for the upcoming National Frozen & Refrigerated Foods Association’s (NFRA) annual Retail Executive Conference is James Sher, director of innovation and product development for Lund Food Holdings Inc.
The market for gluten-free foods and beverages grew at a compound rate of 28 percent from 2004 to 2008 with sales reaching an estimated $1.6 billion last year.
Refrigerated and frozen food processors developing green and/or sustainable products now can tap into analytic research from the Natural Marketing Institute (NMI), Harleysville, Pa.
The Rochester (N.Y.) Democrat & Chronicle reported that Rochester retailer Wegmans Food Markets opened a $36 million Culinary Innovation Center expansion at its meat shipping and receiving facility in Chili, N.Y.
Looking to capture those consumers trading down from casual restaurants, Burger King Corp., Miami, is testing more than 45 new menu items that can be prepared by a new, more flexible broiler cooker.
Inland Cold Storage (ICS), Riverside, Calif., said it opened its sixth facility, a 4.5 million-cubic-foot frozen warehouse at the Port of Stockton in Stockton, Calif.
Hot Stuff Foods, Sioux Falls, S.D., said board member Jim Ilaria has become interim CEO following the resignation last month of John Fontana, who resigned to pursue other interests.
RSS