Culinology - September 2016 - 17
INGREDIENT trends
more iron per gram than fresh spinach; more fiber
per gram than wheat flour; and more potassium
per gram than a banana.
Nuts.com provides a number of "powders"
and "flours" that are high in protein, including non-GMO spirulina and hard-to-find hemp
protein powder. Spirulina is a blue-green algae
that packs 16 grams of protein per 28 grams.
Produced from hemp seed, hemp powder packs
15 grams of protein per 1.1 oz, essential amino
acids and omega-3 fatty acids, as well as a nutty
taste. "However, since there are many restrictions on its production in the US, much of it is
produced in Canada," he said.
The promise of pea protein
Mr. Ernesto believes today's consumers -
and millennials in particular - want to know
where their food is coming from, how it's made,
and that it will be there for their grandchildren.
"Some of these products, such as pea protein
flour from green peas, provide a cheaper form of
protein," he said. Pea protein is part of a portfolio
that includes yellow peas, green peas, beans
and lentils and has been featured in a variety of
new launches. Packing 24 grams of protein per
3.5-oz serving, pea protein can be used in baking,
smoothies, juice and more. "It's also a soy-free
alternative and ours is non-GMO," he said.
"I'm a foodie at heart," Mr. Ernesto said, "and I
think we're going to come up with an easier way
to make these things (cricket flours, vegetable
flours) more palatable by turning them into
smoothies or by baking with them."
"We're starting to see a lot more
chefs doing really interesting
things with pea protein powder
including at The Cooking Lab,"
he said, which is the research
facility of Modernist Cuisine,
Bellevue, Wash. In fact, The
Cooking Lab reportedly uses a
centrifuge to "spin" peas into component "pea water" and "pea butter" (comprised of pectin and sugars).
"Pea protein powder will become more
Pea protein powder packs
24 grams of protein per
3.5-oz serving.
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SEPTEMBER 2016 | Culinology |
17
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Table of Contents for the Digital Edition of Culinology - September 2016
Culinology - September 2016
Table of Contents
President's Letter - 400-word limit jam session
Emerging Trends - Flavor innovation going Nuts
IFT16: The complicated reality of simple ingredients
Ingredient Trends - Embracing new proteins
Flavor Trends - Pour on the flavor
Member Profile - Corps Values
Expert Voices - PowerBar
Industry News
Student Profile - Hannah Dressen
Petits Fours
News bites
Ad Index
Culinology - September 2016 - Culinology - September 2016
Culinology - September 2016 - 2
Culinology - September 2016 - Table of Contents
Culinology - September 2016 - President's Letter - 400-word limit jam session
Culinology - September 2016 - 5
Culinology - September 2016 - Emerging Trends - Flavor innovation going Nuts
Culinology - September 2016 - 7
Culinology - September 2016 - IFT16: The complicated reality of simple ingredients
Culinology - September 2016 - 9
Culinology - September 2016 - 10
Culinology - September 2016 - 11
Culinology - September 2016 - Ingredient Trends - Embracing new proteins
Culinology - September 2016 - 13
Culinology - September 2016 - 14
Culinology - September 2016 - 15
Culinology - September 2016 - 16
Culinology - September 2016 - 17
Culinology - September 2016 - 18
Culinology - September 2016 - 19
Culinology - September 2016 - Flavor Trends - Pour on the flavor
Culinology - September 2016 - 21
Culinology - September 2016 - 22
Culinology - September 2016 - 23
Culinology - September 2016 - 24
Culinology - September 2016 - 25
Culinology - September 2016 - 26
Culinology - September 2016 - 27
Culinology - September 2016 - 28
Culinology - September 2016 - 29
Culinology - September 2016 - 30
Culinology - September 2016 - Member Profile - Corps Values
Culinology - September 2016 - 32
Culinology - September 2016 - 33
Culinology - September 2016 - 34
Culinology - September 2016 - 35
Culinology - September 2016 - Expert Voices - PowerBar
Culinology - September 2016 - 37
Culinology - September 2016 - 38
Culinology - September 2016 - 39
Culinology - September 2016 - 40
Culinology - September 2016 - Industry News
Culinology - September 2016 - 42
Culinology - September 2016 - 43
Culinology - September 2016 - Student Profile - Hannah Dressen
Culinology - September 2016 - 45
Culinology - September 2016 - Petits Fours
Culinology - September 2016 - 47
Culinology - September 2016 - 48
Culinology - September 2016 - News bites
Culinology - September 2016 - Ad Index
Culinology - September 2016 - 51
Culinology - September 2016 - 52
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