Well, it’s about time. Cupcakes are good and all, but they don’t do savory. Pie is clearly superior. Pillsbury has made it official and has decreed 2011 to be “The Year of the Pie.” Whether or not the company’s low-risk announcement will alter the course of the cupcake trend is yet to be seen, but they got it right by including recipes in their marketing push. Shown above is the Chocolate Chip Cookie Stuffed Pie, and all the recipes can be found at Pillsbury.com/Recipes.
You gotta love it when a company includes recipes in a press release. In this case, Golden Krust Bakery has included a couple of recipes in honor of their new line of condiments. And actually, they sound pretty good. Check out the Island Flavored Ketchup:
The perfect accompaniment to savory dishes, this blend of herbs, including scallion, thyme, scotch bonnet peppers, pimento and onions, is an exceptionally flavorful condiment, ideal for meats, seafood, poultry.
Sounds pretty good! Read on for the whole press release, including two recipes.
Package design changes from time to time; the idea is by changing the package, the product will attract new customers. This should come as no surprise, we have all spent an extra second or two hovering over an often-used product that has been repackaged. Usually we decipher the new colors and symbols rather quickly and throw it in the cart without a second thought. For the marketers and designers behind the scenes however, this is very serious business.
Bob Evans announced that the packaging for its food product line will be given an overhaul. An example is the sausage roll pictured above. Hopefully, given the amount of time and effort spent on the redesign they knew enough to not change the amount of sausage in the package from 16-ounces to 12-ounces. (And yes, this post was just an excuse to add that internet-classic link.)
Time for some good weekend reading. Checking out my RSS feed, I find a nice little list of 10 food additives and what they are used for. Yum!
8. Caramel Coloring
When you don’t have real cocoa to put in food, but you want to make it look like you did, you add caramel coloring. This is sometimes added to mixes and cake batters to make them look chocolatey. Mostly, though, caramel coloring is added to cooked meats, sodas and gravies to give them the golden-brown look that people find appetizing. It’s made by cooking up various sugars with agents like ammonium or alkali. Although it’s possibly carcinogenic, it hasn’t been yanked from shelves, because people love brown food. Love it.
If you want to find out what gives popcorn that (not exactly) buttery taste, or what alkali does to chocolate, check out the source link below.
(Via io9)
***Update: Link originally pointed to io9 (10-food-additives-that-youre-eating—-right—-now) which Gizmodo apparently ate. They do have a somewhat similar list up here.
Even after all these years, do you still occasionally feel like you ‘could’ve had a V8’? It’s a classic advertising campaign that millions are familiar with. However, modern times require a bit more sophistication in communication and Campbell’s, makers of the vegetable and fruit juice blend, have done so by creating two new flavors to speak to more palates. The two new varieties of V8 V-Fusion vegetable and fruit juice are: Concord Grape Raspberry and Concord Grape Raspberry Light. See what Campbell Soup Company has to say about it after the jump.
Not prone to miss an opportunity to tell us how good milk is for us, the California Milk Advisory Board has issued a press release using food trucks as an example for how desirable Real California Milk (and cheese) is.
Click on through for the press release, but more importantly, the biscuit recipe from the Buttermilk Truck.