Tastes & Trends Blog
Monk Fruit: The Natural & Healthier Sweetener
October 26, 2021
What is 300 times sweeter than table sugar and is a natural ingredient? Monk fruit. Also known as Luo Han Guo, monk fruit is one of the top trending sugar alternatives. It is a small, vine-grown subtropical fruit, and its extreme sweetness is driven by organic antioxidants called mogrosides. Monk fruit is condensed into a […]
Spotlight on Sauces
October 19, 2021
It’s a make-it-or-break-it ingredient. Nothing has the power to elevate a dish quite like a sauce. Think about it. Sauces are a key mechanism for delivering flavor to any meal. Finding the right flavor profile for a sauce requires a deep understanding of the latest trends and consumer preferences. Consumers are constantly seeking out what’s […]
From Chemistry to Food: Lab-Grown Meats
October 12, 2021
What is Lab-Grown Meat? Lab-grown meat – also referred to as cultured, cultivated, synthetic, or cell-based meat – has been the talk of the food industry for a few years now. Creating meat in a lab setting requires an intricate process that involves extracting muscle stem cells and structuring them into desired cuts of meat, […]
Get to Know The Newest Additions to Our Team!
October 7, 2021
This week we’re putting the spotlight on two of our newest team members! Keep reading to get to know them. Mona Ennd, Sanitation Supervisor Q: Tell us about yourself. A: My name is Ramona, but I go by the nickname “Mona.” I have close to 20 years of experience in food manufacturing at several companies. […]
Halloumi is Heating Up!
October 5, 2021
Halloumi, a semi-hard elastic cheese, is the top growing cheese according to Mintel Menu Insights, growing 240% in menu mentions from 2018-2020. The cheese has gained traction in the food industry over the past few years due to its versatility – you can use it in a salad, a pizza, or even as a protein […]
Pandemic Food Trends: What’s Here to Stay
September 28, 2021
It seems like a lifetime ago since eating in a sit-down restaurant was a commonplace occurrence and sourdough was not yet on our radar. COVID-19, undoubtedly, was the single most influential catalyst for change in the food industry – ever. In spring 2020, in a matter of days, dining rooms closed, contactless delivery became essential, […]