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Home » Topics » Columns » Culinary

Culinary
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Chef perspectives on improving the culinary, flavor, texture and eating quality of snack and bakery products for retail, foodservice and restaurant markets.

ARTICLES

Latin American snack inspirations

Latin American snack inspirations

Michael Holleman
April 10, 2020
Food manufacturers naturally want to know which up-and-coming, on-trend flavors and ingredients will take the world by storm. No one has a crystal ball. But one thing we've always had is chefs and restaurants.
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2020 food trends: Let grain foods be thy medicine

2020 food trends: Let grain foods be thy medicine

Michael Holleman
January 10, 2020
Hippocrates is famously credited with saying, "Let food be thy medicine and medicine be thy food." Often referred to as "The Father of Medicine," Hippocrates perhaps made this declaration somewhere around 400 BC, best historians can tell.
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Saving the planet one snack at a time

Saving the planet one snack at a time

Michael Holleman
September 18, 2019
As we begin to look toward 2020, we find Americans are becoming increasingly concerned about their own impact on planet earth.
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generation alpha

Snack and bakery insights into Generation Alpha

Michael Holleman
April 8, 2019
By now, is there anything we don't know about Generation Z? Born from 1996 through 2014, these 4- to 23-year-olds learn with their eyes and share appealing images via social media. They're environmentally aware and socially conscious. Most embrace cultural diversity.
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cullinary

Snacking goes premium, but stays true to its roots

Michael Holleman
January 4, 2019
Snack time brings on a level of excitement not unlike cartoons on a Saturday morning (yes, I'm a Gen-Xer). From the sometimes-chaotic snack time at daycare, to the now federally funded "Smart Snacks in School" regulations, and snacks on the go for Gen Z and Millennials, snack consumption is on a rapid rise.
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holleman

Evaluating the real costs of a food product recall

Michael Holleman
September 14, 2018
July was a tough month for a few manufacturers of baked snacks thanks to product recalls; the result of possible bacterial contamination.
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culinary

The powerful sensory possibilities of intact whole grains

Michael Holleman
April 5, 2018

Could puffed, crisped or popped intact whole grains replace extruded rice and grains? They will likely coexist, but they do offer points of differentiation worth considering in your next snack-ideation session.


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Culinary perspectives on clean label

Culinary perspectives on clean label

Michael Holleman
January 11, 2018

Chefs and food scientists alike are still focusing on developing the next new groundbreaking snack, but now with a back-to-basics approach focusing on whole and natural food ingredients to meet consumer demands.


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Flavor impact of whole and ancient grains in snacks and baked goods

Flavor impact of whole and ancient grains in snacks and baked goods

Michael Holleman
September 12, 2017

As the whole and ancient grain wave continues to surge, chefs and product developers alike are pushing the envelope on the next evolution of breakfast, baked goods, appetizers and snacks.


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