Baking & Snack - February 2010 - 68

CULINARY INFLUENCES
▶ Bite-size miniature pieces allow consumers an easy
way to sample new flavors and styles.
loaf," explained chef Nancy Silverton,
founder of the bakery and now a partner in Los Angeles' Mozza restaurants,
"but is much more user-friendly than
traditional artisan breads."
The new breads are offered in Rustic Italian, Roasted Garlic and Toasted
Walnut. Differences in ingredients and
processes were explored, according to
Mr. Davis.
WHOLE GRAINS. Bread provides an
excellent means of translating the culinary interest in texture into the bakery emphasis on variety. "People want
more flavor from their breads, as well
as breakfast pastries that are more interesting and nutritious," Mr. Suas said.

Flavor Forecast
Combining traditional ingredients with
exotic elements characterizes the 2010
Flavor Forecast, issued by McCormick
& Co., Baltimore, MD, through its Food
Away From Home division, which supplies the food service industry. This year
marks the 10th such forecast, targeted at
menu offerings. The forecast "is all about
merging two ingredients that will inspire
and create an authentic and fulfilling experience in one bite," said Colleen McClellan, food insights strategist, McCormick.
The 10 pairings recommended in the
flavor forecast are:
* Roasted ginger and rhubarb
* Thai basil and watermelon
* Caraway and bitter greens
* Bay leaves and preserved lemon
* Almond and ale
* Turmeric and vine-ripened tomatoes
* Pumpkin pie spice and coconut milk
* Roasted cumin and chickpeas
* Creole mustard and shellfish
* Chives and fish sauce

BAKING & SNACK / February 2010

SFBI is currently working with the Ancient Grains
line from ConAgra Mills, Omaha, NE, conducting
seminars in the use of these grains - amaranth, millet,
quinoa, sorghum and teff. "These flours have not been
readily available before, but now they come controlled
from farm to mill to baker," Mr. Suas observed. "They
bring unique texture, flavor and rustic appearance to
breads, and they allow bakers to make something that
is enjoyable to consume."
He cited spelt as one example, noting that this grain
had formed the basis for many diet breads in the past
that were not very palatable. "Spelt products do not
have to be that 'brick' of the past," he said. Another
is teff, a cereal grain from Africa now being grown in
North America. "Teff has a beautiful flavor with rich
chocolate and coffee notes when toasted," he said.
Mr. Davis confirmed the interest in whole grains
and their ability to "enrich" and "fortify" baked foods.
"Our industry needs to better educate ourselves about
whole grains," he said. "Further refinement of wholegrain baking is needed, and much of my current work
is looking at whole grains."
THEMES, FORMATS. The general trends running
through culinary circles are similar to those found
among packaged foods: health and wellness, retro
(or classic) in new formats and simple and clean
(or a short ingredient list), according to Kevin Doebrich, culinary intern, Kerry Ingredients & Flavours,
Americas Region, Beloit, WI. Expanding on the retro
theme, he ticked off products such as red velvet cake,
German chocolate cake or traditional French pastries
offered in miniature format. But he also noted the

Baking & Snack - February 2010

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