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FoodCreation Insider

TABLE OF CONTENTS - January 25, 2005

  
FROM THE EDITORS:
Food notes from all over

» Front Burner: Five Thousand Years New

FEATURES: Trends and insights
» The New Indian Cuisine
» Boutique Meats

SPECIAL TO THE WEB: Indian grains
» Cereals at the Indian Table

CREATION NEWS: From the world of culinology
» Foodservice Operator Optimism Remains Strong
» No More School for These Salmon
» Israelis and Arabs to Promote 'Peace Oil'
» 100 Years of Food
» New Line of Fresh Indian Sauces Sizzles
» Fast Feeders Scramble to Serve Breakfast and Flip Sales Upward

CUPBOARD & SHELF: Useful tools and tidbits
» Faux Fowl Fools with Full Flavor
» Mushroom Extract Adds Smoky Flavor
» Rare and Exotic Salt Blends Now Available

CULINARY CALENDAR: Upcoming events

» National Nutrition Month, March 1-31, sponsored by the American Dietetic Assn.
» 2005 RCA Annual Conference and Tradeshow, March 17-20, Montreal
» 2005 Restaurant Hotel-Motel Show, May 21-24, Chicago

 

 
FROM THE EDITORS:
Food notes from all over

Front Burner: Five Thousand Years New
Food Creation, FoodProcessing.com
The flavors inherent in India's curry of culture defy any single-word characterization.


 
FEATURES: Trends and insights

The New Indian Cuisine
Food Creation, FoodProcessing.com
Indian cooking is more than curry and spice. The foods of the subcontinent are as diverse as those of our own country.

Boutique Meats
Food Creation, FoodProcessing.com
Consumers are reacting to meat health and safety concerns by broadening their range of choices.


 
SPECIAL TO THE WEB: Indian grains

Cereals at the Indian Table
Food Creation, FoodProcessing.com
Kantha Shelke explains the importance of grain foods in Indian cooking.


 
CREATION NEWS: From the world of culinology

Foodservice Operator Optimism Remains Strong
Releases.USNewswire.com
During the next several months, restaurant operators are expecting positive trends in terms of sales, staffing levels, capital expenditures, as well as the overall economy, according to the latest results of the National Restaurant Association's Restaurant Performance Index.

No More School for These Salmon
Food Creation, FoodProcessing.com
Farmed salmon, thought to harbor excessive PCBs, passed a test comparing PCB levels of farm-raised salmon from various locations in North and South America with those found in fresh and frozen wild salmon.


Israelis and Arabs to Promote 'Peace Oil'
Food Creation, FoodProcessing.com
The Israel Olive Oil Board and Palestine Olive Board recently announced plans to expand cooperation and display a joint olive oil brand called "Peace Oil" at international exhibitions.

100 Years of Food
TheStar.com
It was a big food anniversary year in 2004. A century ago, the St. Louis World's Fair introduced hamburgers and hot dogs, prepared mustard, the ice cream cone, peanut butter, Jell-O, iced tea and Dr Pepper. Or did it?


New Line of Fresh Indian Sauces Sizzles
Food Creation, FoodProcessing.com
Maya Kaimal's refrigerated sauces, having won kudos from a consumer-oriented culinary magazine, will try to generate some buzz at this week's Fancy Food Show in San Francisco.

Fast Feeders Scramble to Serve Breakfast and Flip Sales Upward
NRN.com
While lunch reigns supreme for the nation's largest burger chains, several major players are poised to perk up breakfast sales early in 2005 with the debut of premium coffee, omelets and new sandwiches, reports Nation's Restaurant News. Free site registration is required.


 
CUPBOARD & SHELF: Useful tools and tidbits

» 

Faux Fowl Fools with Full Flavor
 
»  Mushroom Extract Adds Smoky Flavor
 
» 

Rare and Exotic Salt Blends Now Available


 
CULINARY CALENDAR: Upcoming events

» 

National Nutrition Month, March 1-31, sponsored by the American Dietetic Assn.
 
»  2005 RCA Annual Conference and Tradeshow, March 17-20, Montreal
 
» 

2005 Restaurant Hotel-Motel Show, May 21-24, Chicago
 

FoodProcessing.com




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