Culinology - September 2020 - 42

INDUSTRYNEWS

Rich flavor trends
drive ADM Food Base innovation
To meet consumers' needs for richer
comfort foods and flavors, the ADM Culinary
Team, leveraging ADM's OutsideVoiceSM
research, developed four new vegan, nonGMO, gluten free, Culinary CraftedSM Food
Bases. "Using a sensory versus ingredient
approach, we created this broad toolkit of

From our sponsor

vegetarian bases that deliver a true pantry
solution for customers, providing flexibility,
value and a distinct point of difference," said
ADM Chef Jason Giordano. The bases are
perfect for creating soups, sauces and other
applications.
Bold: An exciting mix of serrano and red
bell peppers, tomato, and white wine, with
sweet onion, garlic and olive oil.
Gold: A rich mixture of carrot, cauliflower,
shallot, onion, garlic and sage create hearty
squash, pumpkin or carrot applications.
Earthy: Basic potato, mushroom and
bean applications dive into deep flavors with
cauliflower, celery, onion, shallots, sea salt
and canola oil.
Green: Kale, leeks, cabbage, flat Italian
parsley and canola oil bring multi-dimensional
flavor.
Learn more at adm.com/yourculinary.

Celebrating 2020
EFW Competition
Winners
Congratulations to the 2020 Evolution
of Food Waste (EFW) Product
Development Competition winner, Team
Ganzo Granola from Johnson & Wales!
Shannon Bourgeois, Sara Federici and
Kim Frederickson created a savory
granola made of oats, spent grain,
nutritional yeast, sun-dried tomatoes
and Italian spices. Ganzo Granola can
be served as a crouton alternative,
eaten as a snack or used for crusted
chicken or fish. Learn about next
year's competition and deadlines for
submission at culinology.org/students.

42 |

Culinology | SEPTEMBER 2020



http://www.adm.com/yourculinary http://www.culinology.org/students

Culinology - September 2020

Table of Contents for the Digital Edition of Culinology - September 2020

Culinology - September 2020 - 1
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