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From the Cold Corner talks with Stacey Kinkaid, VP of Product Development and Innovation at US Foods and Chris Glab, chief innovation officer at Wild Brine/Bubbies.
November 6, 2023
To learn more about how food manufacturers and processors are creating the latest in craveable, consumable foods, we're joined by Stacey Kinkaid, vice president of Product Development and Innovation at US Foods, and Chris Glab, chief innovation officer at Wild Brine/Bubbies.
The Simply Fresh Kitchen Korean-inspired Beef Bowls with Kimchi and Bulgogi Sauce include BBQ seasoned beef, fire-roasted mushrooms, onions, carrots, green onions, and sesame seeds on a bed of white rice.
Cleveland Kitchen's latest probiotic-rich creation is a celebration of Korea's favorite side dish – Kimchi. The culinary brand focused on delicious and healthy plant-based foods is expanding its signature line of products with another classic, world-class fermented cabbage dish with the help of Cleveland native and Korean Chef Heejung Gumbs, Recipe Developer and a chef of her family's business, Korea House Restaurant. This mouthwatering, authentic flavor experience can be eaten daily with eggs, salads, rice bowls, sandwiches and any dishes that need a touch of heat.
Nasoya, America’s #1 tofu brand, is expanding its successful line of vegan kimchi with the launch of a new kimchi-based product—Vegan Kimchi Relish, in mild and spicy flavors.