Culinology - September 2016 - 24
FLAVOR trends
"It's not enough to be spicy hot.
Be three dimensional.
Judson McLester, executive chef and ingredient sales manager,
McIlhenny Co., Avery Island, La.
Stonewall Kitchen, York, Maine. This is
exemplified in the company's recently launched
ghost pepper salsa, where tomatoes add
sweetness and mellow the heat.
"We are also working a lot with miso, the
traditional Japanese fermented soybean paste,"
Mr. Cousminer said. "Miso works well in savory
sauces and dressings because it provides umami
along with its own unique flavor profile."
The consensus is sophisticated heat and sweet
combinations are driving innovation.
"Green serrano chile and mango make a great
dressing," said Jean Shieh, marketing manager,
Sensient Natural Ingredients, Turlock, Calif. "The
fruity notes and medium heat of the serrano chile
pepper smoothly integrate with the sweetness
of mango. Another favorite is ancho chile teriyaki
as a marinade, which delivers smoky notes with
chocolate undertones."
Another example comes from TW Garner Food
Co., Winston-Salem, N.C. Texas Pete Fiery Sweet
Sauce combines spicy cayenne pepper flavor with
sweet molasses.
"The flavor is so versatile that you can use it either as an ingredient or as a condiment, especially
on an Asian dish," said Ann Garner Riddle, chief
executive officer. "There's a great deal of interest
in flavors from the Mediterranean and Middle
East. Many of them are quite hot, but the combination of ingredients elicits a complex flavor."
Innovative ingredients
Though heat may be the norm, there's plenty of
room for innovation in non-spicy toppings. Both
savory and citrus combinations are proliferating
in the category.
Formulators are looking beyond lemon, lime
and orange, according to Frederick Heurtin,
Oregon Raspberries & Blackberries, the
sw
weet taste of the Great Northwest!
1
Oregon is the #1 producer of domestic
IQF blackberries & black raspberries
2
Individually Quick Frozen (IQF) within hours
of being picked at the peak of ripeness
3
Oregon's rich climate gro W s premium
varieties of caneberries
4
Delicious and nutritious ingredients
for your next product
For more information visit
24 |
Culinology | SEPTEMBER 2016
oregon-berries.com
http://www.oregon-berries.com
http://www.oregon-berries.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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