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CBCI Team Gears Up for NACUFS 2024
We are thrilled that Charlie Baggs Culinary Innovations (CBCI) will be attending NACUFS 2024 in Louisville, Kentucky. As a culinary innovations company specializing in inspiration, strategy, research and development, and education, we are eagerly anticipating this...
The Power of Menu Innovation: Keeping Your Operation Fresh and Exciting
In the fast-paced world of foodservice, keeping your menu fresh and exciting is key to staying ahead of the game. Menu innovation is all about keeping your customers happy, attracting new ones, and making your brand stand out. Recent headlines in Nation’s Restaurant...
SEE YOU AT IFT FIRST 2024!
Charlie Baggs Culinary Innovations (CBCI) is eagerly anticipating IFT FIRST 2024, the premier event for food science and innovation. We are excited to engage with over 1,000 exhibitors showcasing cutting-edge ingredients, equipment, and technologies that are shaping...
CHEF CHARLIE BAGGS TO ADDRESS SUSTAINABLE SEAFOOD INNOVATION AT SENA
Seafood Expo North America panel to discuss aquaculture’s role in future of seafood CBCI President & Executive Chef Charlie Baggs will take part in the panel discussion Transforming Aquaculture: The Future of Seafood Must Include Innovation at the upcoming Seafood...
Sodium Reduction Tips
When people say life in all its forms is made up of stardust, they’re not kidding. In fact, our entire solar system is made up of elements life here uses to thrive. Sodium is one very important part of that lifecycle system. It is the catalyst that sparks the reaction...
Educating the next generation of culinologists
For more than five years, CBCI staff members have been sharing their knowledge with students in the Food Science and Nutrition program at the Illinois Institute of Technology (Illinois Tech) in Chicago. Vice President of Research & Development Julie Luby,...
Product development au naturel
We devote a lot of product development hours working in the ‘natural’ and clean label space. Because that’s where our clients are, and of course, it’s driven by consumer demand. Over the past handful or so of years, the clean label trend has been fueled by a desire...
Desire for hospitality runs deep – pandemic or not
Our industry is in flux for sure. People have gone through a difficult time with the pandemic conditions over the past couple of years, and their behavior has changed indelibly as a result. Once again, people are comfortable cooking at home, enjoying their family...
5 key points to consider in building new R&D kitchens
I’ve designed and assisted with the build out of several R&D kitchens in my career. Recently we built out our company’s product development kitchen. Here are the key points we considered in the design. Determine what’s important to kitchen users First, I...