Prepared Foods- July 2008

culinary creations PHOTO COURTESY OF CHICKEN OF THE SEA® INTERNATIONAL Modern Mediterranean Cuisine Traditionally, Mediterranean foods have been defined by world-renowned French, Italian, Spanish and Greek cuisines. Today, the foods of some North African and Middle Eastern countries are attracting more attention, as chefs have expanded to use their ingredients in modern Mediterranean fare. Tom Zind, Contributing Editor W ith an angel on one shoulder and the devil on the other, American consumers are a conflicted lot, when it comes to food. They say they want more healthful foods, but the tug of rich, flavorful fare often proves overwhelming. While most diners feel the choice is often one or the other, Mediterranean cuisine has developed an aura of a silver bullet of sorts that can satisfy both cravings. Incorporating healthful oils, grains, vegetables, fruit, lean meats and a veritable library of spices, it has at least the patina of health. Add in preparation techniques that can work to turbocharge ingredient combinations to create unique flavors, and it is easy to see why Mediterranean fare is firing on all cylinders. Although the jury may still be out on the true healthfulness of the Mediterranean diet, and the evidence anecdotal, perception, as they say, is reality. No more so than from the perspectives of the food formulator, ever eager to find foods that connect on multiple levels with the consumer. The emerging reality for food marketers is that Mediterranean foods and flavors, with their bold and complex features and healthy halo, are ripe for the picking. Tuna, as well as a variety of other healthful protein sources, may well be appropriate for modern-day Mediterranean menus. Shown here is the dish, Tuscan Sun Roasted Tomatoes with Tuna and Pesto. try to more aggressively tap into Mediterranean’s allure. Cradled by southern Europe, North Africa and the Middle East, the Mediterranean region incorporates a broad swath of established food cultures that are differ- A Diversity of Culture To its good fortune, world geography and the consumer quest for more culinary adventure is allowing the food indus- ent, yet complementary. French, Italian, Spanish and Greek cuisine used to be Mediterranean cuisine’s standard bearers. Now, foods that have flown under the international radar—those from places like Morocco, Turkey and Syria to Algeria, Tunisia and Libya—are being brought into the fold. At the same time, micro-cuisines of the traditional southern European regions that have long defined Mediterranean foods are drawing more attention for their nuance. Where possible, all are being embraced for the unique twist they can bring to a cuisine that, while popular, is not immune from going stale. Mediterranean cuisine’s expanding interpretation is evident at restaurants like Dussini Mediterranean Bistro, in San Diego. There, executive chef Walter Manikowski is taking a wider geographic view of the cuisine. His aim is to meld different Mediterranean themes into dishes that offer www.PreparedFoods.com ● July 2008 37 http://www.PreparedFoods.com

Table of Contents Feed for the Digital Edition of Prepared Foods- July 2008

Prepared Foods- July 2008 Table of Contents Hitting the Shelves Category Analysis: Cereal Bars MarketWatch Modern Mediterranean Cuisine On the National Menu Stabilizers in Foods Beverages: Drinking It Up Protein and Aging R&D Applications: Chia Seed Nutraceutical R&D Applications: Navigating Flavor Trends R&D Applications: Ancient Whole Grains Abstracts

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