Articles tagged with "Food in Focus"
For consumers, the names of many ancient grains—quinoa, teff, kamut, farro, freekeh, spelt, chia, millet, amaranth and sorghum—ring a bell, but most people still don’t know what to do with them. Now, manufacturers and retailers are finding ways to solve that problem.
From Korean flavors to varieties made with wine, bourbon and beer, here’s a look at what’s hot in barbecue sauces.
Specialty food suppliers are taking the sweet-and-savory trend to the next level to deliver surprising chocolate creations and combinations—and consumers are eating it up.
Dosa food trucks, simit cafes, Hungarian barches classes and Christmas panettone available year-round are just some of the bread trends sweeping the bakery aisle.
By merging different types of treats, manufacturers are creating new dessert “mash-ups”—and consumers are showing no hesitation getting on board.
Better-tasting products, new retailers and a passionate—and growing—audience are all driving the expansion of the market for foods without gluten. Here’s how it happened, what’s still to come and how you can make the most of it.
Consumers are becoming more hands-on with their food, spurring a bevy of DIY products that help those looking to learn something new and encourage those who may otherwise be too intimidated to try.
A culinary expedition to the North African country brings a deeper appreciation for amazing tagine, salt-preserved lemons, flaky honey desserts and other dishes that, while exotic, have an easy appeal for Americans looking for something different.
From exotic origins to trending flavors, artisanal salts are enjoying a resurgence as consumers and retailers alike see their culinary and commercial potential.
Flavorful syrups and sauces are livening up grilled meats, cocktails and, of course, sweets.
Whether it’s a new take on the classic cheeseball, savory antipasti toppers or frozen ethnic finger foods, there is one overarching theme to this year’s new selections: they are all incredibly fast and easy to serve.
Whether you’re looking for a traditional shortbread from Scotland, dulce de leche alfajores from Argentina or updates to a European classic such as Moravian cookies, the market for international sweets continues to grow—especially around the holidays.
Across the country, artisanal domestic cured meats are revolutionizing the charcuterie industry.
Snacks made with creative and healthful ingredients are giving the ubiquitous potato a run for its money.
Centuries of Malay, Chinese, Indian and Spanish influences has developed this global cuisine, known for its big, bold flavors.
As the one-year anniversary of the devastating earthquake and tsunami off the Pacific coast of Tohoku approaches, Japan’s supply chain continues to regain momentum.
The preteen market is anything but child's play. Tweens have proven that their spending power, and tapping into their psyche has paid off for companies that hone products for this increasingly attuned group.
Asian influences are adding spark to this category, while Mediterranean flavors and traditional dressings with updated recipes give consumers a wider range of options for salads, meats and other dishes.
From cheesemaking kits to tea sets to interesting cuts of imported pasta, savory foods add a dash of flavor to holiday gift sales.
Premium pancakes made with smoked bacon and chocolate chips, bakery-worthy muffins featuring chia seeds and lemons and restaurant-quality desserts such as red velvet cake are some of the reasons the $1.8 billion baking, breakfast and dessert mix business is thriving.