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Blue cheese is a food trend, according to a panel of experts at the 38th Winter Fancy Food Show in San Francisco.
New products in the cheese aisle include shredded cheeses paired with breadcrumbs and spices; and more varied flavors of cream cheese, such as black pepper, salmon and lemon-herb.
The public relations industry goes into overdrive this year, with press releases about baking, roasting and recipe ideas. Two such releases crossed my desk this week. Sterling-Rice Group of Boulder, Colo., dusted off its crystal ball and made forecasts for 2013. McCormick & Co., Spear, Md., dusted off its cookbooks with recipe ideas for the holidays.
A trip through a grocer’s dairy case finds Greek yogurt introductions and product extensions. The food is dipped, crunched and frozen. In other cultured dairy product categories, processors either simplify the foods or make them more decadent. No matter the direction, the category is booming.
These processors recently updated their packaging. Can you guess which is the before and which is the after?
On-Demand: Nothing can compare to attending the Practical Membrane Technology Short Course in person, however this year marks the first time you will be able to attend a portion of the conference remotely.
An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.
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