Latest Articles

Chicken and Doughnuts: The Next Breakfast Trend

Culinary Chronicles By Chef Vince Fazi This past summer, I had the pleasure to be a part of a chicken trends food trek in L.A. In those two and a half days we visited 20...  more »

10/11/2018

Beyond the Plate

Tags: Chicken, SoupSource: Symrise

Super Premium Soups: What Do They Bring to the Table?

When it comes to food brands, you may have heard the term “Premium” or “Super Premium.” But what does it really mean? “Super Premium” products are those that deliver values and...  more »

07/09/2018

Beyond the Plate

Tags: Snacks, Beef, ChickenSource: Canadian Grocer

Beefing up on meat snacks

It wasn't long ago that beef jerky and other meat snacks were relegated to the gas station, purchased primarily by road trippers looking for a last-ditch energy fix. But thanks to...  more »

Championing Chicken

Chicken is a fixture in the foodservice firmament, thanks to its lean profile and neutral flavor. It moves into stardom when chefs show it some love, developing recipes that are...  more »

Broth goes from humble liquid to hot trend

No bones about it, broth is hot. Three years ago, the New York Times ran a story about bone broth that unleashed a continuing flood of articles and media reports testifying to the...  more »

02/02/2018

Beyond the Plate

Tags: ChickenSource: Grubstreet

The Absolute Best Fried Chicken in New York

Excellence in fried chicken demands (1) a hot and crisp exterior, (2) juicy meat, and (3) enough, but not too much, salt. Flourishes aside, let's say this applies equally to...  more »

How Street Meat Conquered New York

In celebration of New York Magazine's 50th anniversary, this weekly series, which will continue through October 2018, tells the stories behind key moments that shaped the city's...  more »

The Nashville Hot Chicken Gold Rush

The first time I went to Prince's Hot Chicken Shack, I was 12 years old, and I didn't even eat the chicken. My dad, though, ordered his "hot" - one of six heat levels spicy enough...  more »

A MacGyver of Slow-Cooked Meats at Franklin Barbecue

Mr. Franklin is a gearhead and a MacGyver with obsessive tendencies. Men like him were building hot rods in the 1960s and six-chambered bongs in the '70s. In the 2000s, Mr....  more »

Alternative proteins at Starchefs ICC 2016
03/16/2017

Beyond the Plate

Tags: Chefs, Chicken, Culinary, Pork, BeefSource: Symrise

The Power of Alternative Proteins

Alternative proteins were high on the list of topics showcased as the 11th Annual StarChefs International Chef Congress (ICC) (www.starchefs.com/cook/icc). On the main stage, at...  more »

Left wing, right wing... chicken wing.

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02/01/2018
Innovation and Trends from the 2018 Winter Fancy Food Show

By Ian Thurston, Symrise Senior Marketing Communication Manager The 2018 Winter...

12/25/2017
Happy Holidays from Symrise! See you in 2018!

Thank you for reading and sharing in-sight in 2017! We're taking a holiday...