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!

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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When Consistency Matters, Frozen Wild Ones Deliver

Editorial consulting by the Culinary Institute of America

Living in a quiet part of the Northeastern U.S., late spring and summer is one of my favorite times of year, and it’s the time when produce is as good as it gets. The Wild Blueberries are...

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Dried Wild Blueberries Add Dazzle (and Taste) in All Kinds of Places

Editorial consulting by the Culinary Institute of America

In case you haven’t noticed, dried fruit is experiencing a comeback. Remember the days when Trader Joe’s was one of the few places in America that truly celebrated the dried fruit, and...

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These Plus-One Recipes Energize Base Preparations

Editorial consulting by the Culinary Institute of America

When I was a kid, I loved my swiss army knife. I had the really thick one, the one with all of the neat tools, right down to the little white plastic toothpick. That knife came in handy so...

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Wild Blueberries: The Secret Sauce Boss

Editorial consulting by the Culinary Institute of America

“Sauce is boss.” That phrase still rings in my head years after culinary school, where a particular instructor never let us forget that sauces are more than just complements to dishes –...

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