Fats & Oils

Many baked goods found in gourmet markets today cater to individuals with special dietary needs, and the demand for gluten-free and/or dairy-free items is growing every year. Classic baked items can be transformed to fit niche industry needs, but it does take some trial, error and R&D to ensure final functionality.Lace cookies were given their name because of the unique ...

Pies didn’t originate in America, but they have an enduring appeal that has transcended far-flung borders through generations. Tried-and-true favorites continue in many forms, but retail and foodservice are seeing innovative spins on the classics, as well as new additions to the fold. And all the while, ingredients and technology are bringing manufactured pies ever-closer to the pinnacle of homemade ...

When Hervé This and Nicolas Kurti begin collaborations that would result in the famous coining of the term “molecular gastronomy,” a primary goal was to lift the veil of ignorance largely surrounding the chemical and physical processes behind everyday culinary practices.These investigations included analysis of emulsion sauces—although not every emulsion is created alike. For instance, hollandaise involves dispersing water into ...

Have you ever wondered why new ingredients are created? Which comes first, the ingredient or the problem that the ingredient was created to solve? This classic chicken-or-egg question has important implications for how the ingredient is researched and ultimately marketed. Unlike finished goods sold at retail and in foodservice, industrial ingredients are more likely to come into being due to ...

The cooler temperatures of fall always make me think of warmer foods. Breakfast, the most important meal of the day, is no exception to that feeling.When we set out to create a delicious warm cereal, the first thing that jumped into our minds was the amazing texture and rich flavor of Irish steel-cut oats—simple in nature, easy to cook and ...