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.
Mizkan America announces that its Food Ingredients division has promoted Maggie Harvey to the position of New Product Development Manager at the company’s research and development facility in Lake Alfred, FL. Read more
Food Business News recently featured the latest flavors of Nakano Seasoned Rice Vinegars. Citrus and Mango have been added to the Nakano line up as two new on-trend flavors.
Read the article, “A Question of Taste…” featured in The Cocktail Lovers, Spring 2013 issue to learn how bitters is making meals better.
Our Holland House Saké Cooking Wine is getting rave reviews from foodies on the Bite of the Best website. Check out the listing in the “Bite of the Rest” section.
The Institute of Food Technologists (IFT) recently reported on a study published in the Annals of Neurology which shows that eating foods from the Solanaceae family, which contain naturally-occurring nicotine, may be able reduce the risk of Parkinson’s disease. Foods in the Solanaceae family include peppers, tomatoes, and potatoes.
