The Power of Wild Blog
The idea of using food to improve personal health has fueled consumer interest in less processed, authentic food and has spurred the surge in food trends like organic, GMO-free, paleo and all-natural. The Power of Wild Blog is for the foodservice trade, consumer packaged goods product developers and brand managers who want to stay on top of the latest food trends, hear what other thought leaders are doing to increase profits and differentiate their products and menu offerings to meet the demands of today’s health conscious consumers. The Power of Wild bimonthly blog will keep you inspired. Sign up today!
The TODAY Show picks top 3 longevity foods. Can you guess what they are?
The TODAY Show searched the world for the top superfoods that enhance and prolong longevity. They narrowed it down to three finalists and we were pretty excited to learn what they were. Olive oil from Cypress in the Eastern Mediterranean, rye from Scandinavia and Wild Blueberries from Maine and Eastern Canada…. Read More
Everyone is Moving Back to Nature
When it comes to food innovation, Chef Charles Hayes has it dialed in. During a recent chat, Hayes and his team were working on a short rib. “We’re cooking it for 12 hours at 155 degrees. It just falls off the bone,” he exclaims. It’s no surprise, really. Hayes has… Read More
Frozen Beats Out Fresh For a Number of Reasons
Editorial consulting by the Culinary Institute of America – David Kamen, PCIII, MBA The next time you get ready to place your produce order, consider how much better off your dishes and beverages will be with high-quality and versatile frozen ingredients. With flavor and nutrients locked in, no concern of spoilage,… Read More
Superfoods Drive Healthy Breakfast Innovation
“Real foods” and “clean labels” are driving culinary leaders to bring products and menus back to nature. Culinary innovators like Smoothie King, Au Bon Pain and Chobani are foraging for authentic superfood ingredients that stand out from the crowd when it comes to flavor and nutritionals. According to Wholefood’s Market Top Trends for 2018, “Consumers want to… Read More
Flavor Mash-Ups Bring Excitement to Menus & Packaged Foods
Editorial consulting by the Culinary Institute of America What was once a crème brulée, is now a butterscotch miso crème brulée from Iron Chef Masaharu Morimoto. The classic Japanese spicy tuna handroll is now a sushi burrito from San Francisco based Sushirrito. Sriracha mayonnaise is one of the trendiest sandwich… Read More
Ten American Chefs + Three Summer Days in Maine + The Power of Wild
When you want someone to fall in love, you don’t send them an email offering “a great deal on a relationship.” You grab ‘em by the hand, take them someplace truly special, and immerse each and every one of their five senses–taste, touch, sight, smell, sound—in an extraordinary moment in… Read More
Increase your profit margin with this signature drinks makeover
Editorial consulting by the Culinary Institute of America The holiday season is upon us and as revelers slog through their shopping lists, they’re also looking for full-service restaurants and bars with unique and delicious cocktails and mocktails. Adult beverages are powerful tools for restaurants, providing a compelling reason to walk… Read More
How Do Food Manufacturers Get to Clean Labels?
Editorial consulting by the Culinary Institute of America There’s no doubt that the public is seeking greater and faster transparency about their food. In the college and university segment, where tomorrow’s consumers are learning about food today, you will see an increased level of ingredient disclosure of menu items. Many campus… Read More
When Consistency Matters, Frozen Wild Ones Deliver
Editorial consulting by the Culinary Institute of America Living in a quiet part of the Northeastern U.S., late spring and summer is one of my favorite times of year, and it’s the time when produce is as good as it gets. The Wild Blueberries are no exception. I love to… Read More
Dried Wild Blueberries Add Dazzle (and Taste) in All Kinds of Places
Editorial consulting by the Culinary Institute of America In case you haven’t noticed, dried fruit is experiencing a comeback. Remember the days when Trader Joe’s was one of the few places in America that truly celebrated the dried fruit, and manufacturers used them only once a year in Christmas fruit… Read More