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Monthly Archives: April 2011

 

Popular Pies

After reading piles of food trend information for 2011 I have definitely seen some pretty out-there predictions. There is one trend though, that I’m very familiar with – pie. The resurgence in pie is very down to earth, but a trend to appreciate for the many creative abilities. Whether it’s sweet or savory, apple pie, […]

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The Science of Cooking and the Science of Food

Explaining the Benefits of Sous-vide to Food Scientists By: Chef Beau Guthrie, Director of Culinary Innovation It was difficult getting back to work after spending last weekend and the end of last week in beautiful Sun Valley, ID.  Although I was up there for work, it is hard to call it that when you are […]

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Panko In Unexpected Places

By: Chef Beau Guthrie, Director of Culinary Innovation Panko is the Japanese word for breadcrumbs.  In the last several years, panko has become the preferred crumb for most restaurant chefs, Japanese or otherwise.  The Japanese breadcrumb is also finding its way into the pantries of savvy home cooks.  The crumb is known for a neutral […]

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