7 Characteristics of Authentic Cajun Cuisine

The word “Cajun” has proven its appeal on menus and retail packaging for quite some time now and is perhaps more widely used now than ever before.  But most, I find, lack authenticity in their flavor profiles. Having depended upon poor representations of “Cajun” cuisine found on the aisles of their favorite supermarket, many consumers…

When Life Gives You Lemons

When life gives you lemons, you should make lemonade – everyone knows that. But there’s more to lemons than you might think. Did you know that lemons are not first-generation citrus fruits? Don’t feel bad…most people have no idea that there are only 4 “Original” Citrus varieties: the Pummelo, Mandarin, Small Flowered Papeda, and the…

Plant-Based Dairy Q&A with Tastewise

Let’s continue the Plant-Based Dairy Roundtable discussion with a question and answer with Givaudan’s Market and Consumer Intelligence partner, Miriam Aniel from Tastewise. Tastewise brings a unique perspective on the plant-based dairy market through their AI platform that compiles global data sources, including social media, home cooking analytics, and millions of restaurants and their menu…

The Largest Segment: The Hesitators

Picture this. Your friends ask you to go to a new restaurant that just opened across the way. You’re excited about the new scenery but hesitant about the menu options. You open the menu and see foods and ingredients you can’t even pronounce. You turn the page, and there it is in all its glory,…

Scouting for What’s Next in Plant-Based Meat: Expo West Recap Series 2022

After 3 years of pent-up pandemic demand, Expo West was back to in-person last month, and there was no shortage of enthusiasm or new foods to try. I’m going to focus on a few plant-based meat products, but I had plenty of upcycled or otherwise novel snacks, drinks to curate moods and more mushroom derivatives…