Spices and flavors have been used for thousands of years all over the world, beginning when people used simple herbs or spices to flavor their food. Today, the flavor industry is comprised of hundreds of companies all over the world.
What do you get when you combine the essences of lemon, banana, raspberry and pineapple? Strawberry of course. Unless you’re a flavorist, that is probably a surprising response.
Words like salty, sweet, sour, and bitter describe common flavor taste perceptions, but taste alone does not make up your entire flavor experience. Other aspects like appearance, aroma, sound, and texture also contribute to a flavor’s taste.
For many of us, the smell of bacon sizzling in the pan or burgers smoking on the grill makes our mouths water. What is it that flavors meat and leaves us craving more?
Here’s a challenge: Create a heart-healthy, low sodium, low calorie dish that everyone will crave. Ready, Set, Go! This is the task for chefs today who are looking to meet customers’ health expectations without sacrificing flavor.
In recent years, American cuisine has expanded its traditional menu to include fresh new international foods and flavors, resulting in a clear increase in the number of international restaurants, cookbooks, and ingredients sold in supermarkets.
Have you ever opened a bag of potato chips and thought to yourself “I wish I could have a chip that tasted like Chicken & Waffles or Sriracha?” Your wish is now a reality.