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Monthly Archives: March 2012

 

Comfort in the Palm of Your Hand

By: Chef Beau Guthrie, VP of Culinary Services One of the trends we identified for 2012 was the emergence of handheld comfort foods. This is actually a combination of two recent trends: portable, handheld products, and comfort foods. During the economic troubles of the last few years people have been craving things that make them […]

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Sichuan Pepper

By: Chef Eric White, Culinary Development Chef Sichuan pepper is widely known and used in Asia, but is not well known in the western world.  Sichuan pepper is called by many names: Szechwan pepper, Chinese pepper and Chinese prickly ash to name a few.   Although the Sichuan pepper is given the name “pepper” it is […]

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African Cuisine

By: Chef Eric White, Culinary Development Chef The diverse regions of Africa lend itself to an eclectic group of cuisines.  In the North the Mediterranean diet has largely influenced the people in the region.  Heading to the south the cuisine is considered to be a melting pot being influenced by the various cuisines of Africa, […]

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