Restaurant Chefs are Using Functional Ingredients to Drive Menu Trends
Monday, July 18, 2016 - 14:51
in Mathematics & Economics
Chefs are mixing the culinary arts with food science to create new menu items and commercial products. The products include vegan burgers that taste like big juicy hamburgers and caramelized meat flavors that can mimic flavors typically acquired through traditional cooking techniques. The latest developments in this merging of food science and the culinary arts -- known as culinology - were presented at a July 17 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).