Culinary Integrity

It’s a great time to be a burger. “Beef continues to be the leading center-of-plate protein in the United States,” says Jane Gibson, director of foodservice marketing, National Cattlemen’s Beef Association (NCBA), Denver. And while 16% of the beef served in foodservice is steaks, 12% roasts, and 9% franks, ribs, deli meats, and other beef items, according to the “2007 ...

Trans fat is the not-so-silent killer (still) in a wide range of foods, raising people’s low-density lipoprotein (LDL, or “bad”) cholesterol, with excessive consumption possibly leading to a host of negative health conditions, such as coronary heart disease. Most trans fats consumed today are created by partially hydrogenating plant oils to make them more stable. Saturated fatty acids are also ...

It’s Sunday morning before churches have let out, and at Panera Bread just outside Decatur, IL, the line at the counter is already several patrons deep. A dearth of available tables confirms what a full parking lot suggested, that this Panera unit is doing a lively business in a busy commercial area full of breakfast options. While lunch, system-wide, is ...

If you have been into a bar during the last five years, you have no doubt noticed that bartenders have finally gotten their mojo back. They lost it sometime around the invention of the Harvey Wallbanger. Bartenders didn’t invent new drinks then—no one was really interested. Bar owners only wanted to know two things. How fast are you? How many ...

When Kerry Ingredients & Flavours broke ground on the company’s new Kerry Centre in Beloit, WI, they had a lot to be proud of. The 250,000-sq.-ft. facility will feature a state-of-the-art Center of Excellence to help customers leverage Kerry’s technology and market application expertise. The new Kerry Centre will also serve as the regional headquarters for Kerry in the Americas.Slated ...