Culinology - September 2016 - 22
FLAVOR trends
Bacon-wrapped rotisserie skewers served with white barbecue sauce.
©McIlhenny Co.
a little soy sauce into a recipe, while others
swear by cracked peppercorn. For Guy Meikle,
corporate chef, Mizkan America Inc., Mount
Prospect, Ill., that would be garlic confit.
"Garlic confit adds body, sweetness, richness
and roasted notes, successfully rounding out
almost any dish, sauce, cream, vinaigrette or
dressing," he said.
Sweet heat evolves
Mark Emery, product development chef,
Gordon Food Service, Wyoming, Mich., believes
22 |
Culinology | SEPTEMBER 2016
there's still a lot of opportunity to be creative
with sriracha, particularly in sweeter profiles.
"Sriracha will see continued use as a flavor
ingredient, but might take a back seat in
naming conventions with other complementary
ingredients," he said. "Incorporate flavorful heat,
which can come through fermented chiles, as
well as smoky or fruity peppers. Sweet flavors
that mingle well with heat include honey and
molasses. Vinegar and citrus are also very
complementary."
Mr. Meikle agreed sriracha is evolving and is
the driver of sweet with heat combinations. He
believes the most craveable condiments achieve
a harmonious balance of saltiness, acidity and
sweetness.
"The sweet-heat trend replicates what sriracha
does, but adds a dimension of flavor, taking
the palette on a wild ride," he said. "A favorite
sweet-heat flavor fusion is ghost pepper, lemon
and honey vinaigrette. The sensory adventure
begins with the bright acidity of the lemon, then
transitions into a light burn with cranberry notes
from the ghost pepper and finishes with the
grassy, floral sweetness of the honey."
Ghost peppers are recognized as one of the
hottest naturally occurring, non-hybrid peppers
known to man. They are up to eight times as hot
as habaneros.
Ghost peppers make sense in condiments,
where other vibrant ingredients can round out
the overall flavor profile, according to Jeffrey
Cousminer, research development manager,
http://www.flavordynamics.com
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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