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- Uncovering Bar Coatings
A sweet confectionery layer on bars― whether an icing-like drizzle or a fully enrobed coat―may nudge them toward the candy side of the aisle, but the appeal is undeniable. Often, product designers opt for chocolate. However, in the United States, chocolate must meet a standard of identity (Title 21 of the Code of Federal Regulations, Part 163): • Dark chocolate: ...
- High-Intensity Meat
A few miles west of Wrigley Field on Chicago’s north side, one discovers Hot Doug’s. This “sausage su-perstore” made national headlines after being fined for serving Sauternes-infused duck sausage topped with the then-banned foie gras and truffled Dijon mustard. (The ban has since been lifted.)Foie gras aside, owner Doug Sohn sells sausage—and sells it well. “It’s salt, fat and meat ...
- Flavor Concentrates
The All Natural line of Eatem Flavor Concentrates offers authentic flavors based on real-world profiles. It is a product line that captures “natural” flavors, something that’s currently in demand. Made by incorporating new technology with traditional culinary processes and quality ingredients, these natural concentrates provide a clean-label enhancement option that meets the general guidelines of major natural food retailers like ...
- The Alchemy of Asian Sauces
First you smell, then you see, then you eat. That’s a saying you hear a lot around tables and kitchens in Asia. But, during my childhood in Sibu, Malaysia, it was less an idle maxim than a way of life. It seemed an almost daily occurrence that before I even got my shoes off or set down my backpack, the ...
- Bar Basics
Shelves are stocked with food bars designed to fit nearly any consumer desire, whether meal replacement, nutritional boost or snack. Ingredient emphasis ranges from whole grains and protein enhancement to nutrient fortification and energy production. There are bars for breakfast, bars for snacks and some target specific demographics like athletes, children or dieters. On the other hand, a typical family ...
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