About the author: Tricia Smith | SmartBlogs

Tricia Smith Tricia Smith edits food, beverage and CPG briefs and manages SmartBlog on Food & Beverage. A former intern and writer at SmartBrief, she graduated from the Philip Merrill School of Journalism at the University of Maryland in College Park. You can follow her on Twitter @SB_Food.

Wendy Davidson has almost 25 years of experience as an executive in the food and beverage industry, and she successfully balances her professional responsibilities as president of the Kellogg Company with volunteer work and her role as a mother of two. She is a member of the company’s Global Leadership Team, the Kellogg North America Leadership Team, the Global Snacks and Global Breakfast Operating Councils, the Women of Kellogg network and serves as executive sponsor for the Global Talent Management Advisory Team.[…] Continue Reading »

For many Americans, snacks are now the most important meal of the day, and busy lifestyles necessitate snacking options that can be consumed on-the-go with little to no preparation. Health is also a top priority, and more shoppers are looking for portion-controlled foods made without preservatives or artificial ingredients. To answer the call, food companies are turning their attention to a new kind of super-snack.[…] Continue Reading »

Chef Stephen “Smokey” Schwartz took home his third grand prize from the 18th annual Championship BBQ held at Chicago’s Navy Pier on May 17. More than 1,000 chefs, restaurateurs and other foodservice professionals gathered to mingle and sample food and beverages at the event, which benefits Share Our Strength’s No Kid Hungry campaign.

Entries in the cooking competition ranged from cheeseburgers to pulled pork, but Schwartz chose to look beyond typical barbecue ingredients when constructing his winning dish.[…] Continue Reading »

More than 2,100 exhibiting companies demonstrated their goods and services to a crowd of more than 63,000 chefs, restaurant owners and other foodservice professionals at the National Restaurant Association Show in Chicago last week. The show floor was a great place to spot new trends. Several trends from years past — such as gluten-free and spicy flavors — are still going strong.[…] Continue Reading »

Chefs and other foodservice professionals are just beginning to scratch the surface of what they can create with 3D printers, and the possibilities are seemingly endless. The Culinary Institute of America has teamed with 3D Systems to explore how the 3D printing company’s ChefJet Pro, the first 3Dfood printer, can be used in professional kitchens.[…] Continue Reading »