Prepared Foods - October 2008 - (Page 25)

cover story sion features USDA Choice beef and “on-trend Cuban flavors in traditional ropa vieja-style.” Both versions are fully cooked for product consistency and for speed to plate within the operator environment. Tyson also notes that the items offer versatility for operators to use as an entrée or as an ingredient in ethnic-inspired dishes or, as the company likes to call it, “tradition with a twist.” The development actually began some time ago, recalls Joe Bott, project leader, R&D Innovative with Tyson. “Mario (Valdovinos, director of culinary services with Tyson) had come up with a number of different items, and he presented us with a product called ropa vieja. That is where it was first put on the table, where we first saw the product in a form that we enjoyed. That was back in 2004.” to life for consumers in Italy or in China or Mexico or Cuba? Ropa vieja is like pot roast in America.” The first round of prototyping would take nine months, Bott remembers, and the first “cutting” with Tyson’s foodservice people was in June of 2006. At that time, the first form was sent out for scale-up work. “The Ropa Vieja took about 18 months to scale to that “How do we make comfort foods come to life for consumers in Italy or in China or Mexico or Cuba?” Valdovinos explains what prompted his experiment. “Tyson has great relationships with Johnson & Wales, the Culinary Institute of America and the Cordon Bleu, who host a yearly World of Flavors, and that year, there was an emphasis on Spain, Mexico and nuevo Latino. The industry had its first really top-level view of these kinds of foods. Back then, consumers were looking for adventurous flavor systems, and a regionalization effort was taking place. People were getting away from big brushstrokes of ethnic cuisine and craving things like Oaxacan or Baja or Yucatan style. As a part of that emphasis on food, the gate widened, and it was no longer ‘Mexican;’ it was ‘Latino.’ Tyson is in the protein business, the meat business, and the question was: how do we make comfort foods come See Food Master-INGREDIENTS, p. 86 PFX07074Gumt.indd 1 www.PreparedFoods.com ● October 2008 6/6/07 9:25:45 A 25 http://www.gumtech.com http://www.gumtech.com http://www.PreparedFoods.com

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

Prepared Foods - October 2008 Contents Hitting the Shelves Winning Way—Spirit of Innovation Award Winners—Foodservice and Retail MarketWatch Novel Ingredients for Sports Nutrition Products NutraNews The Flavors of Cooking On the National Menu A Matter of Balancing Taste Solving Problems with Dairy Ingredients Colorings: Will I Be Blue? Coloring with Confidence: Inclusions R&D Applications Seminar: Answers for Dairy and Confectionery Applications R&D Applications: Naturally Vibrant Colors R&D Applications: Healthy Foods with Flavor Abstracts

Prepared Foods - October 2008

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