Prepared Foods talks Mexican food and flavor trends with Gustavo Arellano, a Los Angeles Times columnist who covers “Southern California everything and a bunch of the West and beyond.” 

Prepared Foods talks beverage flavor trends with Jared Smith, vice president of business development at Stratus Group Duo LLC, a Los Angeles firm developing and marketing functional, convenient beverages.

Nearly every Old World cuisine holds the keys to building flavor, not only through indigenous ingredients but also through its cooking techniques. While batch production often necessitates shortcuts, it is possible to lose sight of the fundamentals that make culinary creation worthwhile.

Every industry has their terms that become horribly overused. This can happen in an incredibly short period of time; think “pivot” or “new normal” during the last pivot months. For food, I think it’s safe to say “comfort with a twist” has been used to the point where it has little real meaning in marketing or innovation discussions.

Epicurean thrill seekers appreciate a noisy, hustling and bustling street kitchen, a hawker center, or a food trailer park just as much as the comfortable and sophisticated atmosphere of a fine dining restaurant. 

Delicious, irresistible, unforgettable food. We’re culinarians at heart. And we use our passion for flavor to help you create craveable tastes that dare to capture the hearts, minds and taste buds of eaters everywhere.