Ragú and Bertolli offer wide-ranging strategic and financial benefits for Mizkan. The US$2.15 billion transaction marks an important milestone in Mizkan’s global expansion strategy. Mizkan is strongly committed to long-term growth of Ragú and Bertolli. Read the full article here.
Flip to page 62 of the May 2014 issue of Store Brands Magazine to read about what Mizkan professionals have to say about the rising popularity of ethnic marinades and sauces in relation to cleaner labels and consumer-friendly packaging.
This article from Bon Appetit offers some great tips on how to use different types of vinegars to compliment your day-to-day meals.
From the Journal of Food Science, a publication of the Institute of Food Technologies, this research-driven article aims to discuss vinegar history, production, varieties, acetic acid bacteria, and functional properties of vinegars.
In the February 2014 issue of Prepared Foods, Barbara Zatto, director of culinary and sales manager-West for Mizkan America Food Ingredients division, discusses the distancing of the consumer market from simply spicy, hot food and the growing demand for the juxtaposition of heat, sweet, hot, sour, and umami flavors.
No longer are the safe flavors of ketchup and barbeque sauce sought out by consumers. What really impresses the modern day customer are bold ethnic sauces. Culinary professionals give advice on how to incorporate these ethnic flavors successfully in the American marketplace. See what Barbara Zatto, director of culinary for Mizkan America Inc., has to say in this Culinology article.
