THE POWER OF WILD BLOG

The idea of using food to improve personal health has fueled consumer interest in less processed, authentic food and has spurred the surge in food trends like organic, GMO-free, paleo and all-natural. The Power of Wild Blog is for the foodservice trade, consumer packaged goods product developers and brand managers who want to stay on top of the latest food trends, hear what other thought leaders are doing to increase profits and differentiate their products and menu offerings to meet the demands of today’s health conscious consumers. The Power of Wild bimonthly blog will keep you inspired. Sign up today!

Corporate chef explains value of adding “wild" to your menu

Neil Doherty’s cooking career began as a humble kitchen helper at a neo-Gothic castle perched in a quaint farming community in the West of Ireland. Later, he transitioned to a market farm in England where he upped his game.

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Is Your Menu Earth – and Water – Friendly?

Editorial consulting by the Culinary Institute of America

Today’s sustainability movement takes many of its cues from natural systems to produce food that is economically, environmentally, and socially responsible – and recognizes that humans are...

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The TODAY Show picks top 3 longevity foods. Can you guess what they are?

The TODAY Show searched the world for the top superfoods that enhance and prolong longevity.  They narrowed it down to three finalists and we were pretty excited to learn what they were. Olive oil from Cypress in the Eastern Mediterranean, rye...

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Everyone is Moving Back to Nature

When it comes to food innovation, Chef Charles Hayes has it dialed in. During a recent chat, Hayes and his team were working on a short rib. “We’re cooking it for 12 hours at 155 degrees. It just falls off the bone,” he exclaims.

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Frozen Beats Out Fresh For a Number of Reasons

Editorial consulting by the Culinary Institute of America - David Kamen, PCIII, MBA

The next time you get ready to place your produce order, consider how much better off your dishes and beverages will be with high-quality and versatile frozen...

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Superfoods Drive Healthy Breakfast Innovation

“Real foods” and “clean labels” are driving culinary leaders to bring products and menus back to nature. Culinary innovators like Smoothie King, Au Bon Pain and Chobani are foraging for authentic superfood ingredients that stand out from the...

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Flavor Mash-Ups Bring Excitement to Menus & Packaged Foods

Editorial consulting by the Culinary Institute of America

What was once a crème brulée, is now a butterscotch miso crème brulée from Iron Chef Masaharu Morimoto. The classic Japanese spicy tuna handroll is now a sushi burrito from San Francisco...

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Increase your profit margin with this signature drinks makeover

Editorial consulting by the Culinary Institute of America

The holiday season is upon us and as revelers slog through their shopping lists, they’re also looking for full-service restaurants and bars with unique and delicious cocktails and...

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Ten American Chefs + Three Summer Days in Maine + The Power of Wild

When you want someone to fall in love, you don’t send them an email offering “a great deal on a relationship.” You grab ‘em by the hand, take them someplace truly special, and immerse each and every one of their five senses–taste, touch, sight,...

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How Do Food Manufacturers Get to Clean Labels?

Editorial consulting by the Culinary Institute of America

There’s no doubt that the public is seeking greater and faster transparency about their food. In the college and university segment, where tomorrow’s consumers are learning about food...

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