In the News
June 14, 2017
Meat & Poultry magazine discusses how premium ingredients with differentiations like regionality and provenance have become more important in creating the ‘wow’ factor that entices consumers to purchase meat and poultry offerings.
June 8, 2017
“…2017 is less about reducing or adding something to your diet. It’s more about going back to natural ingredients, like vegetables and fruits. But you don’t have to get them from the actual source. You can have them in your drinks and snacks,” says Jean Shieh in a recent issue of Store Brands magazine.
March 7, 2017
Salt adds taste, stabilizes the leavening process and acts as natural preservative. But food companies are faced with reducing salt in many foods. What they replace it with depends on the formulation, and must be carefully selected. Jean Shieh and Roger Lane discuss with Food Processing a variety of viable salt reduction options, including Umami Natural, a clean-label blend of vegetable powders devoid of added salt, MSG, synthetic ingredients and gluten.
March 1, 2017
Felipe Aguilar, director of supply chain at Sensient Natural Ingredients, discusses with Food Business News the challenges that can accompany organic ingredient sourcing and how they may be overcome. (Pictured: Dan Brotslaw, SNI Crops Research Manager)
February 8, 2017
“A ‘green’ trend is growing, with specific demand for green chili peppers, such as green Serrano chili pepper and New Mexico Hatch chili pepper, to bring fresh, green notes to sauces, salsas and snacks,” says Jean Shieh in a recent issue of Food In Canada.
February 1, 2017
Chefs share with Meat+Poultry their favorite go-to ingredients and techniques for creating flavorful, on-trend dressings, marinades and sauces.
January 6, 2017
Jean Shieh discusses how transparency and regional sourcing will become more important for clean label products sourced from natural ingredients with Food Business News.