What do wine, sauerkraut, miso, yogurt, pickles, salami, sourdough, cheese, kombucha, kefir and cocoa have in common? THEY ARE ALL FERMENTED FOODSRead More »
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For many of us, Chinese food was the first Asian food that became popular in restaurants,
and at home. Egg rolls, chow mein, lemon chicken and sweet and sour sauce were on every menu. Today, the foods of the Far East mingle with Middle Eastern foods, African foods, and Mediterranean dishes, to provide an array of bold flavours and innovative seasonings. Food trucks, the Food Network, food blogs and local restaurants have all introduced ethnic foods that are no longer considered exotic.
In this issue of the Main Ingredient we take a look at the many and varied kinds of ‘meat
on a stick’ as we’ve adopted it for our summer BBQ – the kebab.
As we finally leave winter behind us, we happily turn to the outdoors, with BBQ’s ready!
Grilling is enjoyed in virtually every country around the world, and often refers to a quicker, high-heat method of cooking, whereas barbecuing is generally done slower, over low heat. For some of us, grilling and barbecuing is the same thing.
How you experience flavour doesn’t just involve taste – it’s the cumulative ‘understanding’ of food that comes from all five of your senses.
A better understanding of the complexity of taste provides product developers with an opportunity to create truly flavourful foods that keep customers coming back.
This issue we’re focusing on spice. Customers have lots of questions related to spices – about flavour, colour, quality attributes – the works! Take a look below and see if your
question is answered! If not, feel free to post your question on our website & then look for additional Q&A’s in our next blog post.. Spice It Up!
Malabar is very pleased to bring European quality and innovation in spices, seasonings and functional ingredients to the Canadian marketplace.
Malabar will partner with RAPS of Germany in giving Canadian
processors immediate access to these spices & seasonings, together with innovative spice extractives and encapsulated ingredients, improving product quality and lowering producer’s costs per pound.
Since the recent outbreaks of Listeria monocytogenes, Malabar has been deluged with requests for a proactive solution to the problem that is easy-to-use and effective. In light of the Canadian Department of Health’s recent amendment of the Food and Drugs Act permitting the use of sodium acetate and sodium diacetate, Malabar has sourced an innovative product from Europe designed specifically for meat and poultry processors to extend product shelf life by controlling bacterial growth.
In this issue, Malabar introduces BOMBAL® (Fresh Amba) – an effective additive designed to extend the shelf life of all processed meat and poultry products by controlling bacterial growth.
As we look for guidance from our government regulators for clarity in the term ‘clean label’, neither Health Canada nor the USDA provide a clear definition for the reference. In the food processing sector, we hear the request for clean label from retailers as it appears to have evolved through their sales and marketing programs.Read More »
Sausage Casings are the “skin” of the sausage, giving it its shape, appearance, and consistency as well as affecting its shelf life. Natural animal casing were the first casings, made from the sub-mucosa, a layer of the animal intestine that consists mainly of collagen. According to recorded history of man and civilization, for as long as man has been carnivorous, the intestinal tract of meat animals have been used for sausage casings.Read More »