On Thursday, July 14, 2016 The House of Representatives voted for the required labeling of foods containing genetically engineered ingredients. This was the last hurdle before the bill goes to the White House, where it is expected that President Obama will sign it into law. If passed into law, the bill will require food manufacturers

Restaurant Business recently published an article “Payoffs of menu simplification”  This is a great article and shows examples of how major chain restaurants reduced the size of their menus and the impact it had on their business. The key result was that when the number of menu items went down, several satisfaction scores went up.

Upper Crust Enterprises is proud to announce our Authentic Japanese Panko products have received GMO free certification by BioChecked. Our Panko products were evaluated by a leading, independent, genetic testing laboratory and met the high standards BioChecked has established. Upper Crust Enterprises can now display with honor the NON GENETICALLY ENGINEERED CERTIFIED™ brand on all

Blue Apron prides themselves on using only fresh, seasonal ingredients from trusted farmers and artisans. And how they achieve this goal is nothing short of amazing. The research, the science and pure inventive genius behind their business is worth taking a look at. Recently Sarah Halzack of the Washington Post published, “Why this start-up wants

More than ever before customers are demanding fresh and clean ingredients. Improving the quality of even the smallest ingredient can have a huge impact on not only taste, but on the appearance as well. Last year we published an article “Small Changes Provide Big Results“. The article is a great read and outlines how McDonald’s

Eating is an experience and taste buds can get bored if the flavor or the textures are too uniform. A dish as simple as Mac and Cheese is a perfect example of how texture influences taste. The creamy texture of the dish is great, but after a few bites, your taste buds start looking for

The Culinary Institute of America recently published an article on culinary trends “CIA conference highlights emerging culinary trends”. One of the key trends is to provide cleaner ingredients in their menu items because of demand from customers wanting more natural cleaner flavors. The demand to keep products simple and to have cleaner ingredient declarations has

Whole Wheat Panko Maintains Crispy Texture We are happy to announce Upper Crust Enterprises has released a new product – Whole Wheat Panko.  You Spoke and We Listened! Our new whole wheat panko’s light brown color makes it very distinctive from our regular panko, but maintains the traditional light crispy texture of panko. Our new

It’s rumored the birth of the Tempura Fish Taco occurred sometime in the 1930’s. Japanese fishermen docked in the Ensenada region of Mexico had the ingenious idea to marry their tempura style of fish with the ingredients available to them in Mexico. This was beginning of something awesome – Tempura Fish Tacos!. Since then chefs

The crumbs of the food world play a major role in the lives of many superior chefs. Crumbs such as standard bread crumbs, corn flake crumbs, graham cracker crumbs and cake crumbs adorn many delicious dishes from casseroles to coffee cakes. However, Authentic Japanese Panko bread crumbs are distinctly different and are quickly becoming the

TOP