Impactful by Design: How to Develop Packaging That Seriously Boosts Your Bottom Line

What if we told you you can drive significant business growth without risky product launches, multi-million dollar advertising campaigns, or starting a discounting addiction?

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AAK: Fats & Oils Solutions

AAK, one of the world’s leading manufacturers of high value-adding specialty vegetable fats and oils, embraced a theme of “Development in AAKtion” with live demos throughout the 2017 Institute of Food Technologists Expo (IFT17).

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Amelia Bay: On-Trend Tastes

Amelia Bay, the premier provider of quality brewed tea, used the 2017 IFT show to showcase several of the hottest beverage trends—including Matcha green tea, iced teas with reduced or no added sugars, and cold brew coffee. 

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How to Elevate a Traditional Continental Breakfast

We’ve all fallen victim to the prospect of a free hotel breakfast, only to be disappointed with a continental-style offering of boxed orange juice, packaged muffins, and Raisin Bran. Bleh. Whether you own a bed and breakfast or are hosting a weekend group at su casa, don’t let your guests suffer from limited morning dining options. Instead, surprise them with a creative (and filling!) continental breakfast that’s worthy of a Four Seasons night rate. Because quick and easy doesn’t have to mean boxed and chock full of hard-to-pronounce preservatives.

Traditionally, a continental breakfast includes juice, coffee, jam, fruit, toast, and baked goods. With these ingredients in mind, we’ve taken a newer, more modernized approach to upgrade the past and present the following:

Traditional: Orange Juice; Upgrade: Fruity Smoothie

Chowhound

If you’ve got a yogurt lover in your group, this fruity smoothie kills two breakfast birds with one healthy stone. Along with an added boost of protein, the presence of silken tofu also gives it a creamy texture that rivals most milkshakes. Eat your heart out, Black Tap. Get the recipe.

Traditional: Strawberry Jam; Upgrade: Shallot-Tarragon Jam

Chowhound

The problem with most continental breakfasts is that everything is just so sweet. Take a departure from the norm with this savory alternative that pairs well with spreadable Laughing Cow cheese. Better yet, smear it on a bagel with smoked salmon and you’re guaranteed to be full until lunchtime. Get the recipe.

Traditional: Coffee; Upgrade: Vietnamese Coffee Ice Pops

Chowhound

Okay, so nothing can really take the place of actual coffee, but why not have a little fun in the morning with these Vietnamese coffee ice pops? The condensed milk and cream make them a decadent treat, but the French roast will give you that much-needed caffeine zing. It’s a win-win, if you ask us. Get the recipe.

Traditional: Fruit; Upgrade: Melon Salad with Sweet Wine and Lemon

Chowhound

We’re not telling you to start your day by drinking alcohol. We’re telling you to start your day by eating it, instead. This playful take on a traditional fruit salad will highlight seasonal melon with the sugary citrus of lemon and sweet wine. Hey, it’s 5:00 somewhere. And this time, we’re talking AM. Get the recipe.

Traditional: Croissant; Upgrade: Double Chocolate Pop Tart

Chowhound

Pop Tarts aren’t just for kids. In fact, homemade varieties make a fun, throwback alternative to croissants if you’re looking for something buttery and flaky. These are stuffed with chocolate, which obviously is never a bad thing. Get the recipe.

Traditional: Blueberry Muffin; Upgrade: Vegan Jelly-Filled Muffin

Chowhound

Frankly, we wanted to figure out a way to squeeze doughnuts into the mix, but that Americanizes the continental breakfast a little too much. These jelly-filled muffins are a perfect plan B. In fact, you may not be able to tell the difference between these and your weekend favorites at Dunkin. Get the recipe.

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What Is the Difference Between Ravioli and Tortellini?

When you’re Italian, the mixture of sauce, cheese, and carbs is essentially the Holy Trinity of ingredients. You never stop to consider the differences between pasta shapes and fillings because you’re too busy indulging. And just when you think you couldn’t possibly fit another bite into your mouth, that’s when your grandma plops another scoop on your plate. It’s a cycle that constantly repeats itself.

But as many times as I’ve enjoyed a bowl of ravioli and marinara or scooped out the tortellini in my vegetable broth, I’ve never actually stopped to consider what makes each unique. My ancestors are probably looking down on me with disappointment. They definitely wouldn’t offer me a second helping after I’ve confessed to not knowing the difference between ravioli and tortellini. Both are filled with either cheese or meat, so what’s the big deal?

Well, starting with the obvious, the shape of these Italian favorites is different—ravioli being square and tortellini being round and sporting a slight hole at its center. Various pastas receive their names according to the way in which the dough is molded and prepared. Ravioli, the plural being “raviolo,” translates to “little turnip” whereas tortellini’s diminutive, “tortello,” translates to “stuffed cake.” Ravioli is two layers of pasta that form a pillow-like shape whereas tortellini is folded into hat-like shapes akin to dumplings. It’s more likely for tortellini to be used in a broth, though it’s common for both to include either a cheese or meat filling.

Though both selections pair perfectly with red sauce, it wasn’t until the 19th century that tomatoes were introduced to various pasta shapes. The origins of ravioli and tortellini is oftentimes disputed, but both were created in the Middle Ages in Italy and rose to popularity, particularly in the 17th century when they were able to be mass produced. Originally, pastas were considered a rare and expensive meal.

Naturally, these fantastic foods stood the test of time because they’re delicious and there’s no end to the dinner possibilities that abound. We’ve come to love them so much that there’s even a National Tortellini Day (Feb. 13) and a National Ravioli Day (March 20).

If you think these Italian classics are cause for celebration all year long, try your hand at the recipes below.

Tortellini With Spicy Sausage Ragu

Chowhound

This classic Italian dish gets a little va va voom thanks to hints of red pepper flakes and kalamata olives—two great ways to spice up the lovely combination of tortellini, tomatoes, and sausage. Go the extra mile and sprinkle some Parmigiano over the finished product and you’ll really have yourself a treat. Get our Tortellini With Spicy Sausage Ragu recipe.

Mozzarella and Pecorino Ravioli

Sweet dreams are made of cheese, and this ravioli dish is a double whammy. If the dairy selection at specialty stores unleashes your inner Augustus Gloop a la Charlie and the Chocolate Factory, this recipe is a must. Bonus points for being a fun vegetarian option. Get our Mozzarella and Pecorino Ravioli recipe.

Vegetable Minestrone with Tortellini

Chowhound

If there’s one way to spice up a serving of vegetables, you better believe it’s with some carbs. Take your soup to the next level by throwing a handful of cheese tortellini in your broth. What was once a starter dish can easily be upgraded to a main course thanks to this addition. Get our Vegetable Minestrone with Tortellini recipe. 

Butternut Squash Ravioli with Sage-Brown Butter Sauce

Chowhound

There’s no better way to segue into the cooler months than with comfort food like this. Red sauce is a tried and true pairing for ravioli, but sometimes you need to shake things up, and this fall fruit selection is the perfect way to do so. (Yes, squash is actually a fruit, not a veggie.) Get our Butternut Squash Ravioli with Sage-Brown Butter Sauce recipe.

Baked Tortellini with Chard, Mushrooms, and Mozzarella

Chowhound

This selection totally separates the standard tortellini recipes from the tortellini recipes of champions (obviously being the latter). Baking this pasta is a genius take on the food, and with the taste of the chard and mushrooms, we’re ready to be blown away. Get our Baked Tortellini with Chard, Mushrooms, and Mozzarella recipe.

Egg Yolk Ravioli With Bacon-Sage Sauce

Chowhound

Let’s face it: Anytime bacon is thrown into the mix, you know you’re in for a treat. This dish is basically tortellini’s answer to breakfast, especially thanks to that runny egg yolk. Whether you’re having this for brunch or dinner, it’s always a winner. Get our Egg Yolk Ravioli With Bacon-Sage Sauce recipe.

Pumpkin Tortellini with Sage and Pumpkin Seeds

Chowhound

Whenever fall swoops in, we receive the pumpkin treatment in our coffee brews, sweets, and baked goods. Now pasta is even getting into the spirit of the season thanks to this dish’s filling, complete with Cinderella pumpkin or butternut squash, ground cinnamon, and nutmeg, among other ingredients. In lieu of the typical meat or cheeses, this filling is the perfect introduction to autumn. Get our Pumpkin Tortellini with Sage and Pumpkin Seeds recipe.

Chicken Alfredo Ravioli Bake

Life with the Crust Cut Off

Nothing is better than a classic sauce with a twist on raviolis. This dish is the ultimate cheat that’ll satisfy the most intense cheese cravings. Get the recipe.

Tortelloni in Brodo with Mustard Greens

What better way to get your daily dose of greens than with this selection? There’s no need to feel guilty about over-indulging in carbs with this meal that’s complete with carrots, parsley, and vegetable stock. Get our Tortelloni in Brodo with Mustard Greens recipe.

Fresh Corn Ravioli With Herb Cream Sauce

Love and Olive Oil

Cream, corn, and carbs, comin’ right up. Though it sounds pretty filling, the light white wine, cream, and herb sauce for this meal will keep you just satisfied enough so that you still have room for dessert. Get the recipe.

— Head photo illustration by Chowhound, using: Foodal.

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Bobby Flay Just Picked Up Another Gig, But It’s Not What You’d Expect

As a former Iron Chef, Bobby Flay knows what it’s like to be part of a Winner’s Circle. But now, the Food Network personality and restaurateur will be stepping into a different kind of arena: horse race commentating.

To many of his fans’ surprise, Flay is actually no stranger the world of horse racing and breeding. In June, he bought a 25 percent stake in racehorse J Boys Echo after cashing in on last year’s Belmont winner, Creator. Now, the TV personality was tapped by NBC to cover the Whitney Stakes from Saratoga on Saturday and his expertise could not have been more welcomed.

“I’ve done partial things like this before, but not on NBC Sports at this magnitude, being surrounded by people who are incredibly professional at this,” Flay told Newsday. “That said, I have been doing television for 20 years, so that’s not really going to be the issue.”

In addition to having the moolah to drop on trophy-winning horses, Flay is also a member of the board of directors for both the New York Racing Association and Breeders’ Cup. He served as a chef for the Kentucky Derby this year.

“I participate at every level in the horse business,” he said. “I’m at the sales, I’m not just on the telephone. I’m at the tracks in the morning watching the workouts and talking to the trainers. I certainly feel part of the community.”

And it looks like the community has also embraced Flay. Though there are no immediate plans to have the chef back on television in this capacity, it doesn’t look like it will be his last time.

“We’ll see. Why not? It’s certainly one of my passions in life,” he said.

Needless to say, we don’t think controversial horse meat will be ending up on one of his menus any time soon.

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Fresh Salmon Cakes with Spicy Mayo

My mother loved to mix canned salmon with a few seasonings and shape it into cakes headed for a hot skillet. This meal thrilled us as kids and it was an easy cooking night for her.

Now I make salmon cakes with fresh cooked salmon, which only adds a few minutes to the prep time and makes incredibly moist cakes. This is also a great way to use up leftover salmon from another meal!

Continue reading "Fresh Salmon Cakes with Spicy Mayo" »

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Haricots Verts Amandine (French-Style Green Beans With Almonds)

Haricots verts amandine—the classic French dish of green beans with almonds—is an easy, crowd-pleasing side. But, as is so often the case with simple preparations, the difference between mediocre and great is all a matter of technique. Get Recipe!

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Single-Serve Wine Cans

The winery added three premium quality Diamond Collection whites – Chardonnay, Pinot Grigio, and Sauvignon Blanc – to its flagship portfolio.

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Fast and Easy Cream Cheese Frosting

This silky frosting is fluffy and light, but thick enough to hold its shape for days when piped over cupcakes in generous swirls. It's tangy and fresh, like pure cream cheese with just a hint of vanilla. Even better, it takes only about 10 minutes to prepare. If you like, the recipe can be safely doubled, or even tripled. Get Recipe!

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Barley Super Grain

Less than a third of US adults eat the recommended 3-ounce servings of grain foods a day.

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LALA To Acquire Vigor Alimentos, S.A.

As a first step towards completing the Transaction, LALA, FB Participações and JBS S.A. entered into a share purchase agreement pursuant to which LALA will acquire, subject to its terms and conditions, 91.99% of the shares of Vigor.

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Favorite Products: June 2017

Foods with protein and convenient snack foods are major trends in the food industry, and they both showed up in our most recent Favorite New Products Poll. 

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10 Ways Entrepreneurs Crush Innovation and What Big CPG Can Learn!

After a decade in classic CPG Marketing (P&G, WhiteWave Foods) and having her own natural foods startup in Boulder, CO., Fryer led the Seed Group, an intrapreneurial innovation team within WWF. 

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