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FoodCreation Insider

TABLE OF CONTENTS - February 22, 2005

  
FROM THE EDITORS:
Food notes from all over

» The Chefs Are Coming, the Chefs Are Coming!
» Creation Trends: Tastes of the Republic, Part II

FEATURES: Trends and insights
» Eye on the Pie
» Creating the Wow! Factor


CREATION NEWS: From the world of culinology
» Potato Chip Maker Lets Consumers Choose New Flavors
» Restaurants' New Goal: Grade-A Safety
» OK, So It's Got Two Million Calories, But It's For a Good Cause

CUPBOARD & SHELF: Useful tools and tidbits
» Tapioca for a High Fiber 'High Five'
» Super Solution for Costly Vanillin
» Traditional Japanese Breadcrumbs Go West

CULINARY CALENDAR: Upcoming events
» RCA Annual Conference and Tradeshow, March 17-20, Montreal
» Int'l. Assn. of Culinary Professionals Conference, April 13-16, Dallas
» 2005 Restaurant Hotel-Motel Show, May 21-24, Chicago
 


 
FROM THE EDITORS:
Food notes from all over

The Chefs Are Coming, the Chefs Are Coming!
Food Creation, FoodProcessing.com
Editor David Feder believes next month's Research Chefs Assn. Conference in Montreal offers a learning experience not to be missed.

Creation Trends: Tastes of the Republic, Part II
Food Creation, FoodProcessing.com
Contributing Editor Marc Halperin introduces more U.S. regional cuisines worth getting acquainted with.


 
FEATURES: Trends and insights

Eye on the Pie
Food Creation, FoodProcessing.com
It's estimated three billion pizzas are sold annually in the U.S. That's 23 pounds per man, woman and child. What makes pizza so irresistible to so many Americans?

Creating the Wow! Factor
Food Creation, FoodProcessing.com
After 25 years in the food industry, Danny Bruns, corporate chef for Kerry Americas' seasonings division, has no patience for labor-intensive recipes or confusion cuisine.


 
CREATION NEWS: From the world of culinology

Potato Chip Maker Lets Consumers Choose New Flavors
Food Creation, FoodProcessing.com
Chai tastes great as tea, but what about on a potato? Could Strawberry Cream potato chips be coming to grocery store shelves in 2005? Kettle Foods is letting its products' consumers make the call.

Restaurants' New Goal: Grade-A Safety
DallasNews.com
Dallas is giving diners new tools to keep tabs on their favorite restaurants, from letter-grade inspection scores to an improved Web site listing health and sanitation ratings. While the scores will be posted online, they won't be found on restaurant walls or windows anytime soon—the result of staunch opposition from Dallas' dining industry.
Free site registration is required.

OK, So It's Got Two Million Calories, But It's For a Good Cause
Food Creation, FoodProcessing.com
Chefs and students at the Orlando Culinary Academy recently created the world's largest crème brûlée, netting money for charity and a Guinness World Record at the same time.


 
CUPBOARD & SHELF: Useful tools and tidbits

» 

Tapioca for a High Fiber 'High Five'
 
»  Super Solution for Costly Vanillin
 
» 

Traditional Japanese Breadcrumbs Go West


 
CULINARY CALENDAR: Upcoming events

» 

RCA Annual Conference and Tradeshow, March 17-20, Montreal
 
»  Int'l. Assn. of Culinary Professionals Conference, April 13-16, Dallas
 
» 

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

FoodProcessing.com




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