In the News

Smoke, fire and flavor

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.

Flavors ‘planted’ in fruits, veggies

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.

Formulation trends: sodium stand-ins

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.

Sourcing organic ingredients

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)

Spice world

 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.

Testing new flavors

 February 1, 2017

Chefs share with Meat+Poultry their favorite go-to ingredients and techniques for creating flavorful, on-trend dressings, marinades and sauces.

Formulators taking a solutions approach to natural

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.

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