Culinology - September 2020 - 26

MENU trends

Whole Foods Market, Austin, Texas,
identified meat-plant blended products
as one of the top-10 food trends of 2020.
Major retail brands have started replacing a
portion of beef with plant-based ingredients,
promoting benefits of less fat and cholesterol
when compared to regular ground beef.
"Add a grain to burgers - quinoa, millet,
bulgur or oats - for texture," said Lynne
Foster, manager and chef at Givaudan.
Vegetables and legumes provide moisture in
addition to nutrient benefits, such as fiber."
Child-friendly beef blends she has prepared
include the "Popeye" with spinach puree, the
"Bunny" with carrot puree and sweet potato
juice and "Superman" with chickpea puree,
carrot juice concentrate and corn puree.
"More mature palates may appreciate
a Mediterranean-style burger with tomato
powder, red bell pepper puree, diced black
olives and Herb de Provence seasoning
blend," Ms. Foster said. "Try a fajita
concept with diced red and green bell

peppers, chipotle puree and fire-roasted
jalapeno puree.
"Any ground meat works, with 75% meat
and 25% other ingredients being a good
target. Blends can also be formed into balls
and loaves."
Aspen Burkhardt, account manager
and culinary council member, LifeSpice
Ingredients, Chicago, suggested adding white
beans and shawarma seasoning to the meat
for a Middle Eastern blend.
"Lean into cultural vegetables for innovative
blended products," says Ryan Kukuruzovic,
corporate chef, Wixon Inc., St. Francis, Wis.
"A Thai Vietnamese pork sausage would
include shiitake mushrooms, navy beans,
water chestnuts, broccoli and green onions.
"Companies need to demonstrate the
versatility of these convenient proteins in
a way that reminds consumers with how
flavorful, useful and reliable these products
are so that they remain customers long after
the pandemic." *



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Culinology - September 2020

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Culinology - September 2020 - 1
Culinology - September 2020 - 1
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