Culinology - March 2012 - (Page 8)

EMERGING TRENDS Trendy fats Consumers are starting to understand that there are different types of fat and each has a different impact from a nutrition and product development perspective. The shift in attitudes is following a similar arc to that of carbohydrates, where consumers have learned to delineate between carbohydrates perceived as good and those that may be perceived in a negative light. “We suspect that fats are coming next into the limelight, and the same ‘good fat, bad fat’ consumer filter will be applied,” said Kimberly Egan, CEO of the Center for Culinary Development (CCD). Knowledge about the differences between good fats and bad fats is being dispensed by the medical and nutrition science communities as researchers identify how the human body uses and metabolizes fats, according to the CCD. All of these drivers are pushing new points of view and new products in the consumer fats and oils category. The CCD’s “Fats and oils: Culinary trend mapping” report highlighted several trends using the center’s proprietary Trend Mapping methodology. Stage 1: The ingredient, dish or cooking technique starts to appear in upscale food service venues. Ghee: An Indian kitchen staple that is regarded as the essence of the holy cow’s milk. It is believed to have healing qualities and nutritional benefits. A form of clarified butter, ghee not only adds richness to foods, but it also has a high smoke point, which makes it ideal for deep frying. Rice bran oil: Rice bran oil is quickly becoming the go-to oil for better fried food. Rice bran oil is extracted from the germ and inner husk of rice kernels. It has been used in many Asian countries and commercially in the US, where it began appearing in packaged food products by the late 1980s. It is now experiencing a surge in home and restaurant kitchens because of its positive nutritional profile and frying capabilities. Lard and schmaltz: Some chefs are returning to culinary traditions that were derailed in the early 20th century, when animal fat was demonized and margarine and vegetable oil came into vogue. Old-fashioned animal fats such as lard and schmaltz are appearing on independent restaurant menus and in recipes like pie crusts and matzo ball soup. Stage 2: The item begins appearing in specialty, consumer-oriented media such as television, magazines and websites. Duck fat: Duck fat has long been praised for its cooking uses and flavor, and shunned for its saturated fat content. The newest and most surprising assertions about duck fat are that it may not be all that bad from a nutrition content perspective. Coconut oil: Coconut oil got a bad rap in the 1990s because of studies that looked at the negative effects of its partially hydrogenated forms. But its reputation is being rehabilitated, thanks in part to a surge in interest in coconut water and coconut milk-based foods and beverages, as well as an uptick in vegan diets and an embrace of natural whole food fats that may help cholesterol levels. Stage 3: The item begins to appear in mainstream food service outlets as well as specialty retail outlets. Nut and seed oils: Many consumers are embracing the concept of good sources of fat for their diet. In that context, nuts are already rising stars — particularly walnuts and almonds, which feature high levels of vitamins and monounsaturated fats. Taking that idea one step further, nut oils may provide both variety to eating well and flavor goodness. 8 | Culinology | MARCH 2012

Table of Contents for the Digital Edition of Culinology - March 2012

Culinology - March 2012
Table of Contents
President's Letter - Preparing for a brighter economic future
Upcoming Events
EmergingTrends - Trendy Fats
Emerging Trends - Hispanic culture affecting breakfast, dinner trends
Member Profile - Garden of Eaten
Consumer Trends - The power of perception
Dairy Trends - Dairy ingredient innovation
Flavor Trends - Emerging flavor profiles
Commodity Outlook - Input costs outlook
Packaging - Improving product integrity
Petits Fours
Ad Index

Culinology - March 2012