Culinology - September 2016 - 46
PETITS fours
Clean, adventurous
flavors in condiments
Culinary professionals are increasingly melding the unknown with the familiar, crafting condiments consumers may
use to garnish foods to serve meals with an adventurous
twist - from regional barbecue, to Greek yogurt, to globallyinspired flavors with a local flair. The condiment creations
also are being driven by the desire for cleaner labels and the
development of more relatable ingredients. In new launches,
formulators are using unique techniques to add zest and zing
while keeping ingredients labels simple and sodium and sugar
contents under control.
Stonewall Kitchen is getting really hot
with its new Ghost Pepper Salsa. The
company also has two new
ethnic sauces, Honey Miso
Barbecue and Sesame
Teriyaki, and a new Spicy
Chili Bacon Jam.
Malaysian-born Chef Auria
Abraham is making her spicy
condiments available
in the retail sector,
including Hot Chili
Sambal, Lime Leaf
Sambal, Pandan Kava and
Salted Caramel Kava.
The new Heinz BBQ sauce
line is a collection of regional
sauces such as Carolina
Vinegar Style Tangy, Classic
Sweet and Thick, Kansas
City Style Sweet and Smoky,
Memphis Style Sweet and
Spicy and Texas Style Bold
and Spicy.
Daesang America
distributes Chung Jung
One branded Asian-style
condiments. The line now
includes Gochujang Spicy
Ketchup and Gochujang
Korean Chili Sauce.
Weslaco, Texas-based
entrepreneur Lamar Jones
commercialized The Jank, a line
of barbecue sauces inspired by
family cookouts, after winning
an inventor grant.
King's Hawaiian,
Torrance, Calif., ventures
beyond the bread aisle
with four Hawaiianinspired barbecue sauces:
Big Island Lava, Original
Sweet Pineapple, Kona
Coffee and Smoked
Bacon.
46 |
Culinology | SEPTEMBER 2016
New Jensen's
Kitchen Kettle
Cooked Peppers
and Onions is a
condiment and
flavor enhancer
containing no
added sugars or
preservatives.
New Blue Plate Light
Mayonnaise with Greek
Yogurt is described as
being slightly creamier
and slightly tangier than
traditional mayo. It makes
flavors pop, while the
added protein provides
nutritional value.
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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