CBCI
The ‘Culinarization’ of Supermarket Business
A sea change is occurring as to how food retail will challenge its competitive advantage and remain relevant in an era when retail strategy in general is moving away from...
A sea change is occurring as to how food retail will challenge its competitive advantage and remain relevant in an era when retail strategy in general is moving away from...
Food retail shopping is evolving as consumers increasingly look for meals and menus over stock-ups. Basket size gets smaller, shopping trip frequency goes up and the items in the cart...
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...
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...
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...
Retail kit growth could impact restaurant business Recently we learned that Walmart is planning to introduce prepared foods and meal kits to their stores nationally. This action is in response...
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...
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...
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...
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...
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:...
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...
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...
I have the best job in the world. I travel the globe in search of new flavors, unusual ingredients and innovative ways to prepare and serve food. And after visiting...
Pulses A variety of pulses in all shapes, sizes, colors and flavors are useful in product development. They can be used to fortify an item with protein, fiber, macro-nutrients and...
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...