Author Archives: dwolf



dwolf

CBCI and the Pathway to Extraordinary Flavor
CBCI

CBCI and the Pathway to Extraordinary Flavor

As we focus on product development there are control points we employ to evaluate and optimize flavors. Given our goal is to satisfy consumer needs, it is absolutely paramount that...

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May 11, 2018
Food Scientists Go Under the Knife
CBCI

Food Scientists Go Under the Knife

Kitchen experience imparts sauce, butchering and roasting skills Food scientists from well-known food industry companies spent a week in the kitchens at Charlie Baggs Culinary Innovations (CBCI), learning from chefs...

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April 25, 2018
Cloud Kitchens Mark New Trend in Food Service
CBCI

Cloud Kitchens Mark New Trend in Food Service

Online behaviors meet the restaurant business Recent data from food culture trend watcher The Hartman Group, tracks another evolution in food culture as consumers increasingly see home cooked meals as...

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April 11, 2018
Savor the Trends
CBCI

Savor the Trends

We have so many products and processes to work with and flavors to choose from globally, that replicating savory trends is more credible. In our effort to develop authentic and...

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August 21, 2017
What does Chef Inspired Mean Anyway?
CBCI

What does Chef Inspired Mean Anyway?

The term “chef inspired” is thrown around a lot in the culinary industry, but what does it actually mean? We asked employees in various departments what “chef inspired” means to...

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August 11, 2017
Baked-In Trends
CBCI

Baked-In Trends

When I ran a bakery, we would make dozens of sweet treats. Some of the more popular items were products made with Danish dough. This is a rich, flavorful and...

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July 31, 2017
Whey is the Way
CBCI

Whey is the Way

As the general public becomes increasingly more health conscious, both consumers and producers will look into ways to improve the nutritional value of their food while maintaining the appearance and...

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July 24, 2017
The Origins of the Modern Day Sauce and Dressing
CBCI

The Origins of the Modern Day Sauce and Dressing

The History of Sauces The “mother sauces” were documented as the four foundation sauces that are still relevant today in the culinary world. The original mother sauces are as follows:...

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July 18, 2017
Ready to Eat Meal Solutions Go Global
CBCI

Ready to Eat Meal Solutions Go Global

Consumers are all so pressed for time, and it never seems like they have enough. They want a “good for you” meal solution that is convenient and craveable. For these...

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July 14, 2017
CBCI Goes to the Estonian Food Fair
CBCI

CBCI Goes to the Estonian Food Fair

  When you think of Estonian cuisine – if you think of it at all – you probably imagine hearty foods like sauerkraut, jellied meat and blood sausage. But what...

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May 23, 2017
CBCI Goes to Penang, Malaysia on $10/Day
CBCI

CBCI Goes to Penang, Malaysia on $10/Day

While everyone else was digging out from the snowstorm in the U.S., I spent a month lounging on a seafront balcony at Straits Quay marina resort in Penang, Malaysia where...

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March 14, 2017