Doug's Domain

Birch Syrup—an Untapped Natural Option

Managing Editor — Fri, 25 May 2012 17:15:00 GMT

Don’t be surprised if you see birch syrup on menus soon—perhaps in a glaze for New England brook trout or Pacific salmon, or maybe as housemade birch beer. The syrup could also be a viable option for the natural sweetener market.

Vilifying Juice As the Next Soda

Managing Editor — Thu, 24 May 2012 15:14:00 GMT

It looks like the “experts” are ramping up their attacks on 100% fruit juices, equating them with soda and unduly tapping them as a culprit in the obesity epidemic.

The Value of Facebook's IPO

Managing Editor — Fri, 18 May 2012 15:48:00 GMT

Today, with Facebook's $16 billion IPO—the third largest in U.S. history—the king of social networks takes the next step in its rollicking journey from Harvard dorm room to Wall Street. But what does it mean for the food industry?

SupplySide MarketPlace Begins

Managing Editor — Wed, 09 May 2012 13:10:00 GMT

The SupplySide MarketPlace exhibit hall opens today, and I’ll be making the rounds in search of ingredients and innovations that will form the basis of tomorrow’s nutritional products.

Foraging for the Best

Managing Editor — Mon, 30 Apr 2012 22:11:00 GMT

René Redzepi's Noma has again been named the world's best restaurant. Meanwhile, the foraging trend continues to spread through kitchens around the world. What are the takeaways for more-mainstream product and menu developers?

Our Restaurant-Retail Mirror: Burger Opportunities

Managing Editor — Tue, 24 Apr 2012 16:04:00 GMT

While I kept waiting for the burger trend to fade, the chain players in the game kept raising the stakes—better burger here, global QSR giant there—and it just keeps getting more interesting.

Autism and Food

Managing Editor — Mon, 16 Apr 2012 16:57:00 GMT

Autism and its rising frequency is troubling. But we need to let hard science lead the path to determining potential causes and avoid undue vilification of food ingredients that have no scientifically proven harmful effects.

Cantu’s Aeroponic Miracle Berries

Managing Editor — Thu, 05 Apr 2012 19:12:00 GMT

Chef Homaro Cantu has some fantastic ideas about viable directions for taste-augmenting miracle berries (think healthy and even medical foods) and in-restaurant crop cultivation.

Naturally Healthy Out West

Managing Editor — Wed, 21 Mar 2012 19:49:00 GMT

A prevailing wind in today’s industry can be dubbed “naturally healthy,” and encompasses health-and-wellness foods that have “natural,” nutrition-oriented ingredients and a “clean” label.

On Omega-3s and Sustainability

Managing Editor — Tue, 13 Mar 2012 18:46:00 GMT

Is it green? Is it sustainable? The socially charged nature of food these days will continue to force companies to take in the big-picture impact of any ingredient, including omega-3s, before adding it to a product.

You Had Me at ‘Bacon Jam’

Managing Editor — Thu, 08 Mar 2012 16:24:00 GMT

Retail product developers and large-volume chain-restaurant operators need to figure out how to translate popular gastropub menu items into workable options for mainstream America.

Searching for the Next Cuban, or Ciao Porchetta!

Managing Editor — Fri, 24 Feb 2012 22:02:00 GMT

In the name of searching for "the next Cuban sandwich," our global streets have yielded both Vietnamese bánh mì and Mexican torta—but my current favorite is the succulent porchetta.

All Eyes on Charcuterie

Managing Editor — Thu, 02 Feb 2012 16:04:00 GMT

As Chicago superstar chef Paul Kahan opens a butcher shop to complement his restaurant pursuits, now's the time to keep an eye on the mainstreaming of charcuterie, which could be a fantastic way to capture an emerging market hungering for something

Apparently Sustainable Granola

Managing Editor — Fri, 13 Jan 2012 19:39:00 GMT

A simple purchase of granola this week neatly illustrated the considerable value sustainability issues like corporate social responsibility, among other messages, can lend to product packaging.

Going Allergen-Free

Managing Editor — Thu, 05 Jan 2012 15:36:00 GMT

Products and menu items with FDA-approved allergen-free labeling would serve the needs of important niche consumers, a group that continues to grow in size, as well as greater segments of society, like school foodservice.

Foodservice Trends

Managing Editor — Fri, 16 Dec 2011 17:12:00 GMT

It's 2012 trend prediction time. When it comes to foodservice, the big picture is a health push with various regulatory and governmental folks, among others, all lending a hand—but consumers tend to push back. Particularly when it comes to eating

The Deconstructed Childhood of Grant Achatz

Managing Editor — Fri, 02 Dec 2011 18:26:00 GMT

Regardless of how you feel about the deconstructive work of Grant Achatz, it's worth keeping tabs on this wildly original culinary artist—and particularly his newest menu at Next, "Childhood."

McDonald's Egg Swap & Sensivores Rising

Managing Editor — Tue, 22 Nov 2011 16:53:00 GMT

McDonald's—along with Cargill, Target and others—has dropped Sparboe Farms as a supplier in the wake of regulatory and activist measures. Can such moves catalyze more humane industry practices?

Antioxidant Upticks

Managing Editor — Mon, 21 Nov 2011 17:13:00 GMT

While understanding of the health need for antioxidants is resonating with consumers, the next step is to disseminate information related to which foods/ingredients are antioxidant-rich.

Introducing 'Super Broccoli'

Managing Editor — Thu, 17 Nov 2011 22:06:00 GMT

"Super Broccoli" is a new superfood naturally bred to contain more glucoraphanin than standard varieties. It's just the latest in what will likely be a long line of "supers" to hit the market.