Health-conscious consumers make up a greater share of today’s market. This raises a necessary concern among chefs and food establishment owners, as there is a constant battle of producing delicious desserts and baked goods while cutting calories and increasing nutritional value. While this task may seem daunting, there are excellent substitutions on the market that… Read more »
Search Results for: alternative
Berry Healthy: Basics 101: Fat Alternatives in Pastry and Baking
Some of my fondest childhood memories stem from spending hours in the kitchen with my Italian aunts and grandparents, baking sweet treats we would share on special occasions or just for dessert after Sunday dinner. At the time,there wasn’t much of a concern that the desserts we made were healthy; they just had to look… Read more »
Berry Healthy: Mooooove Over Cow’s Milk: Alternatives Are Here to Stay
A tall glass of milk with cookies, milk for your morning cereal, milk in your daily coffee … milk as we know it is getting a run for its money, as cow’s milk is moving over to make room for a wide variety of alternative “milks.” While nondairy milks initially emerged on the market largely… Read more »
Berry Healthy: The Scoop on Alternative Sweeteners
There are many alternative sweeteners available to provide consumers with the sweet taste they crave, without the calories or carbohydrates that natural sugar adds to food and beverages. Sucralose, stevia and aspartame are a select few among the long list of substitute sweeteners available in the marketplace today. With so many offerings and multiple claims,… Read more »
Catering with Gelato: Expanding your Gelato Business
The Gelato & Ice Cream Industry Social Event planners are no longer satisfied with ending their exciting events with the traditional pastry or cake offerings. Now event professionals are venturing out into the frozen dessert industry to explore alternative solutions for their dessert conundrum in order to please the increasingly complex tastes of their clients…. Read more »
What’s the Difference between Flavored Syrups & Extract Syrups?
When it comes to choosing certain foods, especially in today’s market, shoppers are already saturated with choice, but you also have to consider the subcategories of those products. Let’s take, for instance, flavored syrups vs extracts. Flavored syrups come in all types of varieties including sugar free, natural, organic, gluten-free, concentrated, sweetener syrups, etc., and… Read more »
A Candied Cache: Burgers, Bacon, and … Pineapple?
It’s safe to bet that you can’t find anything that doesn’t pair perfectly with bacon. The cured pork has gone beyond just its classic bacon and egg stereotype at the breakfast table. As reported by www.alternet.org, an independent digital news magazine, foodies have become enchanted with the fatty meat, coming up with ever-more bizarre bacon-themed… Read more »
eCommerce = realCommitment
Wait before you click ‘Order Now’ on the latest technology solutions Having a successful and profitable business is the number one goal entrepreneurs hope to achieve when first hanging that “Come in, we’re open!” sign in the window. Although, even after that goal seems to be already attained, businesses must continue to make necessary updates… Read more »
Back Away From the Basics
Looking Beyond Pumpkin Spice for Fall Beverage Flavors The fall for many is the season of quilted vests and other fall fashion favorites, but for foodservice professionals and foodies across the nation, fall is the season for the ubiquitous pumpkin spice flavor. Many may find it hard to remember or even imagine an autumn without… Read more »
I See I Want It: The Stimuli of Food Imagery
Curious, bold, and shall we say, somewhat naughty … the very daring term “food porn” is credited to an extremely insightful Coward, and more than 30 years later, social media is buzzing with the term Rosalind Coward noted in her 1984 book Female Desire. This catchy phrase relates to highly stylized images of food and… Read more »
Good Times, Good Buys
The Happy Hour Concept Turns the Tables on Time Limits The phrase “happy hour” has long been associated with the concept of businessmen and women stopping by the local bar or pub for a quick cocktail to wind down from their hectic day at the office. And, for a while, this was the only association… Read more »
A Toast to Torrone
Tis’ the season. As Christmas approaches, we pull out all our favorite recipes from peppermint bark and gingerbread cookies to chocolate fudge and torrone gelato. Wait, torrone? If you’re wondering what torrone is, it’s an Italian delicacy consisting of honey, sugar, egg white, toasted almonds, and other nuts. Torrone is an exotic and unique flavor… Read more »
Moooove Over Cow’s Milk?
Have you ever walked down the dairy aisle of a grocery store and wondered why they don’t carry camel milk? Me neither. But let’s entertain that thought. Why don’t we see more varieties of milk in our dairy cases? Why are all ice creams made from cow’s milk? Well, let’s not put all our eggs… Read more »
Ancient Grains and Desserts
A Beneficial Union As recently as May of 2016, The Plate, a blog published by www.nationalgeographic.com, reported about a national survey which found that 84 percent of Americans throw away food based on the sell by date stamped on packages. Yet, ancient — a word partly defined as having the qualities of age or long… Read more »
Keeping It 100%
Why it’s important to consider all ingredients in your recipe when making goods with dietary restrictions Considering the dozens of today’s food labels that read gluten-free, vegan, kosher, and so forth, it may be hard for some people to believe that there was once no such thing as dietary restrictions on a mainstream level in… Read more »
THE LATEST UPDATES ON WHAT IS MAKING WAVES IN FOOD
Just like any other business dealing with competition and demanding customers, cruise lines need to constantly rethink their approach to please vacationers. Following the trends and innovations of the food industry on land, they must also come up with new concepts to remain competitive and attract a broader audience – especially after enduring bad press… Read more »
FOOD TREND: THE FLAVOR MAKEOVER
The world of food and beverage is bursting with flavorful innovation. From new flavor profiles to trends that continue to expand today’s standard foods are getting a real flavor makeover. Even if flavoring is nothing new, the growing trend of infusing flavor into everyday products such as water, milk, teas and other beverages is on… Read more »
MANUFACTURING FOR DIET DIVERSITY
Keeping Pace With Special Diet Needs And Science In The Food Industry With an increasing awareness and discovery of what’s healthy and what isn’t to the human body, consumers are becoming more attentive to their lifestyles – especially what they eat and drink. When it comes to adapting to what consumers want, food and science… Read more »
TOP 10: THINGS TO CONSIDER WHEN CHOOSING
A FOOD INGREDIENT MANUFACTURER Why Meeting The Highest Standard Is So Important Sourcing ingredients is one of the top priorities for any food businesses from stocking a kitchen to packaging products delivered direct to retail. In recent years, it’s become increasingly important with consumers sizing up where things are made and from what. First a… Read more »
BON VOYAGE FOR THE HOLIDAYS
Providing A Superior Onboard Experience Cruise lines are modern marvels that continue to revolutionize how consumers spend their vacations by offering excellent packages to celebrate the different traditional holidays throughout the year. In our time-starved society, traditional holidays may be the only time of the year available to gather all family members. Spending quality time… Read more »
IT’S A LATIN AFFAIR
Latin American Cuisine Continues To Shape Menus In The U.S. America is having a love affair with Latin American cuisine and has started to incorporate true Mexican, Peruvian, Brazilian and many other countries’ dishes and ingredients. Even extraneous cooking tips have spilled over to mainstream America such as leaving the avocado seed on guacamole, grilling… Read more »
GROCERANTS PT. 2: THE NEW DINING DESTINATION
Sit-In Is The New Takeout America is a nation of varying types of foodies who love to explore new flavor profiles, textures, ethnic dishes, healthy snacks, dessert indulgences, reinvented classics and almost everything in between. For the foodie and average time-pressed individual, blending palate satisfaction and convenience is imperative. One solution is today’s new and… Read more »
THE EVOLUTION OF QSRS
Change Is Abundant In This Competitive Sector The competition in quick service restaurants (QSRs) has always been stiff. Now more than ever the world of fast food is exploding with new ideas and concepts that are making it hard to keep score of who is leading the race. The need for this innovation stems from… Read more »
CELEBRITY CHEFS MAKE A SPLASH
Capitalizing On The Likeness Of Today’s Top Chefs Celebrity chefs. We all know them. Their faces are plastered all over TV screens, their brands have hit grocery store shelves, their book deals flood bookstores nationwide and their namesake restaurants are found in cities across the country. These prominent culinary masters are hard to miss thanks… Read more »
CONDIMENTS, SAUCES, & DRESSINGS, OH MY!
Taking Over The Food Industry Are These Little Additions, And The Next Frontier Is Desserts Guilty! I am one of millions of Americans guilty of dipping, spreading, layering and squeezing sauces, condiments and dressings all over my food. I am the one requesting a side of barbecue sauce, ranch dressing, sweet and sour sauce, and… Read more »
MULTIFUNCTIONAL FLAVORS A WIN-WIN
Food Sustainability On The High Seas If you were in the middle of nowhere hundreds of miles from land, what’s the one thing you would want to eat? Although this popular query is not an unfamiliar conversation piece, it’s a question that the fine kitchens of luxury cruise lines never want their visitors to ask…. Read more »
Clicking the Refresh Button on Beverages
QSRs Are Mixing Up New Ideas In 2016 For a long time, beverages have been considered the ‘side-kick’ of a meal. However, that all seems to be changing as more quick service restaurants are refreshing (pun intended) their beverage offerings. From industry magazines to the National Restaurant Association, the experts all agree, beverage options are… Read more »
Making Healthier Dessert Options
Utilizing Lighter Ingredients for Appetizing Dessert Options By now, many people have thought about what they would like their New Year’s resolutions to be, a lot of which likely have to do with eating healthier and changing their habits. But making the full dietary transition can be difficult, seeing as eating healthy can be more… Read more »
The Other Side of the Cucumber
Sit back, relax and maybe put two slices of cucumbers on your eyes (just for a few minutes though, because you will want to read this article). Cucumbers belong to the same family as melons and squashes called Curcubitaceae, and there are three main varieties: slicing, the ones you will usually find in the grocery… Read more »
Top Ten: The Ugly and Delicious Truth
At first glance you may be dissuaded, but unknown and unattractive fruits are offering delightful new flavors to menus. Whether it’s the odd name or outer appearance, these up and comers prove that beauty is in the eye of the beholder, or in this case, the chef. While most are native to other countries, many… Read more »
2015 Trends Checklist
2015 is here, are you ready to serve up the New Year’s most top anticipated trends? For most of you, I am betting you are just trying to survive wrapping up the holiday season before you can even digest and plan for the upcoming year. With that in mind, we are packaging up all the… Read more »
The Importance of a Good Foundation
A good base is essential in the production of artisanal gelato. With it comes many advantages, such as an extended shelf-life, a consistent level of quality and a well-balanced mix that guarantees the total hygiene of the product. A base also accentuates any added flavoring and simplifies production in an efficient and systematic way. Most… Read more »
Basics 101: Defining Nuts Can Drive You Nuts
The concept of the nut can be way more broad and complicated than you imagine. We dug deep into the scientific aspect of it not only to find out more about the health benefits they bring to the human body, but also to understand the myths and curiosities about them. Dr. Michael Greger, a leading… Read more »
Dual Passions – Desserts and Sports
The food culture inside sports arenas has been visibly changing its course over the past few years, and it’s showing no signs of slowing down. The once- exclusive standards of hot dogs and chips are giving way to other varieties of food. Businesses have begun to realize that the public is willing to pay more… Read more »
Convenience Goes Gourmet C-Stores at the Crossroads of Gourmet and Convenient
The name speaks for itself: convenience stores are all about quick and easy accessibility. Frequented by time-pressured consumers looking to multitask, they are the best destination to park, pump and pick something up to eat at the same time. As a preferred stop for on-the-go refreshments and meals, the trend of gourmet food being sold… Read more »
Desserts & Beverages: An Evolving Love Story
Drinks and desserts, two of the hottest categories in the Foodservice Industry, are crossing over – inspiring and influencing each other and perhaps creating a new category altogether with dessert drinks. As we continue to see dessert-inspired drinks and drink-inspired desserts, the industry has a world of possibilities to innovate and surprise consumers reinventing what… Read more »
Say Mascarpone Cheese!
Native to Lombardy, Italy, mascarpone is an intensely rich triple cream cheese that is said to have been created around the 16th century. Made from blending curdling milk with citric acid or acetic acid, the result produces a soft, sweet, creamy, spreadable fare. Mascarpone’s soft texture ranges from smooth and creamy to buttery, and it… Read more »
Berry Healthy: Understanding the Standards and Variations of Timeless Pastry Items
Pastries are sophisticated and elegant desserts that demand high expectations from customers. They aren’t the easiest to craft and understand, often taking years of culinary schooling to perfect. Pastries often have unpronounceable names because of their provenance, but these delicacies are big players in the food industry and thus deserve a basic understanding.With similar names… Read more »
Berry Healthy: Perfecting Frozen Desserts Texture Improvers, Explained
For the specialty dessert connoisseur the difference between a top-notch creation and an average one can be miles apart. Although the ingredients, base, recipe, process and equipment play a critical role in the final result, there’s one product category in particular that’s often misunderstood and forgotten that can make all the difference – texture improvers…. Read more »
Featured Article: The Hidden Side of Secret Menus
Can you keep a secret? You can try but let’s face it, sooner or later most secrets get leaked. This is precisely the point of the latest craze that has swept over the food industry – hidden offerings. This trend has been adopted by many operators across the country, bringing an array of benefits and… Read more »