Prepared Foods - August 2008 - (Page 57)

culinary creations On the National Menu ©ISTOCKPHOTO/MICHAEL KRINKE Maria Caranfa, Mintel Menu Insights Ahi’s most popular preparation is seared, leaving the rare, tender, sweet flesh of the tuna to be enjoyed. The tuna is paired with fresh fruits and vegetables and light vinaigrettes. Steakhouse favorite Outback Steakhouse appreciates the need for fresh fish on the menu. It serves an appetizer of Seared Ahi Tuna made with sashimi-style yellowfin tuna, spice-rubbed, seared and served with soy dressing and wasabi vinaigrette on the side. While the majority of ahi tuna menu items are prepared with Asian flavors, the fish can also be found in Italian, Caribbean and French preparations. Andiamo put a twist on traditional carpaccio with its Carpaccio Di Tonno: thin slices of ahi tuna marinated with extra virgin olive oil and lemon dressed with capers and shallots and served with Belgian endive and grilled asparagus. Aqua Restaurant serves an entrée of ahi tuna with Sausalito watercress, yucca au poivre and coconut rum sauce. Ahhh Ahi Introduced to the menu on the coattails of sushi’s popularity, ahi tuna appeals to many restaurant segments and consumers. According to Mintel Menu Insights, the 123 new ahi menu items over the past two years represent a 19% increase in the number of menu occurrences. Ahi varieties such as Hawaiian Yellowfin, Pacific Ahi, Atlantic Ahi and Wild Yellowfin Ahi are satisfying the desire for fresher menu items. My, Oh Mai Tai Mai Tai Flavors on Q1 2008 Menus Orange Pineapple Lime Almond Mango Coconut Tropical Fruit Myers rum Tropical fruit Peach Passion fruit Melon Banana 16 15 12 9 4 4 2 2 1 1 1 1 1 1 Flavor Craze Quite a Catch Number of Ahi Tuna Menu Items in Each Quarter Number of Menu Items 200 150 100 50 0 Q1 2006 Q2 2006 Q3 2006 Q4 2006 Q1 2007 Q2 2007 Q3 2007 Q4 2007 Q1 2008 Ahi Tuna Menu Items Source: Mintel Menu Insights With popularity comes innovation. The tropical flavors of mango, passion fruit, pineapple, banana and coconut have been added to Mai Tais. Joe’s Crab shack offers a Schooner Mai Source: Mintel Menu Insights Tai made with Malibu coconut rum mixed with tropical juices and topped with Myer’s dark rum. Claim Jumper mixes Malibu rum, Midori, Chambord Bacardi 151 and its own Mai Tai mix to create its Hawaiian Mai Tai. www.PreparedFoods.com ● August 2008 57 http://www.PreparedFoods.com

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

Prepared Foods - August 2008 Table of Contents Hitting the Shelves Promoting Craveable Foods and Beverages It’s a Small World MarketWatch Regulations: Safety Dance A Taste of Southeast Asia Flavor Secrets: Asian Five-spice Flavor Secrets: The Well-seasoned Potato On the National Menu To Serve and Protect: Flavor and Nutrition Protection Fat Applications in Transition: Creation of Good vs. Bad Fats A Tasteful Formulation Balance Nutrient Density and Dairy Foods R and D Applications Seminar: Formulation Information R and D Applications: Some Flavors Like it Hot R and D Applications: Prebiotics from a Conifer? R and D Applications: Seeing Red (Foods) R and D Applications: A Probiotic with Survival Skills Abstracts

Prepared Foods - August 2008

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