Culinology - December 2020 - 13
erman spaetzle with mushroom sauce,
charred Brussels sprouts drizzled with
cipollini onion-infused aged balsamic or
simply a Wrigley Field kosher beef footlong
with the required toppings (no ketchup).
These foods represent the growing number of
cravings fueled by limitations on international
travel, upscale dining and national sporting
events. Innovative commercial sauce and
condiment manufacturers are seeking to
satisfy appetites, while easing the pain of
spending more time than usual in the home
kitchen.
" Consumers, at this point, are bored with
cooking the same foods they have been
eating since the onset of the pandemic, "
said Roger Lane, marketing manager,
Sensient Flavors, Hoffman Estates, Ill. " We
already know that they look to sauces and
condiments to provide flavor to bland foods.
They also continue to be interested in global
flavors. This 'perfect storm' situation presents
a unique opportunity to give consumers an
easy way to provide variety, add a burst
of flavor to their same old dishes and
explore the world through flavor. "
Dan Doll, chief executive officer
of Bushwick Kitchen, Washington,
said, " We want to change the way that
consumers think about their condiments
and sauces. Instead of using them to finish
dishes, we want to empower our customers
G
to create brand new and innovative
dishes and drinks around our sauces
and condiments. "
Such products take the guesswork out
of achieving culinary balance and flavor for
consumers who want to recreate at home
specific cuisines they've tried at restaurants
or in their travels, said Juliet Greene,
corporate chef, Mizkan America, Mount
Prospect, Ill. They allow home cooks to
elevate a dish without spending the hours it
takes to chop, dice or reduce a sauce.
Bushwick Kitchen uses minimal ingredients
in its products. The company focuses on
ingredient sourcing and infusions, taking pure
honey, organic maple syrup and sriracha and
infusing it with natural ingredients to create
unique products that hit every taste bud.
" A lot of our products are inspired by
hallmark flavors of other cultures you wouldn't
normally find together in the average bottle, "
Mr. Doll said. " By creating unique flavors
of sauces and condiments, our hope is to
inspire creativity and unlock new flavor blends
that consumers haven't tried before. "
He said there's a lot of action with creative
pairings that may include coffee grounds,
miso paste, seaweed, truffles and curry spice.
The company's Weak Knees Curry Sriracha,
for example, is a balance of the sweet notes
of cinnamon and nutmeg with savory, spicy
turmeric and cardamom. Trees Knees Butter
by Donna Berry
editor@sosland.com
©xamtiw - stock.adobe.com
DECEMBER 2020 | Culinology |
13
Culinology - December 2020
Table of Contents for the Digital Edition of Culinology - December 2020
Culinology - December 2020 - 1
Culinology - December 2020 - 1
Culinology - December 2020 - 2
Culinology - December 2020 - 3
Culinology - December 2020 - 4
Culinology - December 2020 - 5
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