Prepared Foods - November 2008 - (Page 10)

culinary creations On the National Menu ©ISTOCKPHOTO/HEIKO MARTIN Sidney P. Salgado, Mintel Research Analyst Balsamic Bandwagon Balsamic vinegar is everywhere. Thousands of U.S. restaurants, from Bangor to Walla Walla, have jumped on the balsamic bandwagon. Balsamic’s popularity surge can be attributed to its widespread use by culinary masters pursuing something above and beyond the mundane. Folks in the Mediterranean have known about the rich, slightly sweet flavor of balsamic vinegar for thousands of years. Back in the day when Italian wine-makers were stomping grapes with their bare feet, balsamic vinegar was used as a tonic to people of prominence. The historical identity of balsamic vinegar is a tad fuzzy. Sure, it is classified as a so-called “wine vinegar,” though technically it is not. Contrary to popular belief, it is not a wine byproduct, but grape pressings bypassing the fermenting process altogether. The pressings are boiled, and then aged in special wooden casks. These days, the robust flavor and ambrosial fragrance of balsamic vinegar is preferred over traditional wine, malt, apple cider or white vinegars used in cooking. Of course, the agreeably piquant condiment has been popularly used as a salad dressing for years. However, balsamic vinegar is not just for salad anymore. It has caught on in the U.S., and restaurants everywhere are enjoying it all over the menu. According to data provided by Mintel Menu Insights, there has been a 32% increase in non-salad use of balsamic vinegar (from 2005-2008). Chefs have been utilizing the popular vinegar in lieu of cooking wines for sautéing seafood, meats and vegetables. For example, Oklahoma City-based Bellini’s Ristorante and Grill features an appetizer, Ahi Torino, which consists of yellowfin tuna, pan-seared and drizzled with balsamic vinaigrette, served with wasabi and ginger. There are many variations of balsamic vinegar readily lending themselves to marinades, reductions and gourmet sauces. It has been used to accentuate the sweetness of fresh fruits. Additionally, the Tradizionale form has been known to possess outstanding digestive properties and may even be drunk from a tiny glass after a meal. For What Ales You Even the gingerbread man would be proud. Long before Dramamine, AlkaSeltzer and Robitussin, people were treated with a household elixir to relieve motion sickness, upset stomachs and sore throats: ginger ale. Ginger beverages have made great strides since those early days, when it was valued for medicinal properties. European texts from the Middle Ages reveal that ginger was a common ingredient for apothecary and gourmand alike. The ginger plant has a prolific agricultural history; it is known to have originated in China, eventually making its way throughout most of Asia, Africa and the Caribbean. Ginger is known as an exotic flavoring spice used in cooking, sweets and baking. The potent ginger root juice enhances many Asian dishes, particularly Indian and Chinese recipes. Ginger provides the kick in sodas, cocktails or as a poor man’s substitute for champagne. Ginger potables are a nutritionally sound option to the soft drinks currently flooding the U.S. beverage market. According to Mintel Menu Insights, there has been a 17% increase in ginger beverage ingredients (2006-2008). Ginger ale has become a staple in bars and on airlines, although it is still seldom found in vending machines. Golden ginger ale has a distinctive, dark appearance and pungent flavor, while dry ginger ale was originally used as a lighter alternative. The latter was popular as a mixer during the 1920s, eventually replacing the less desirable bite of its predecessor. These days, golden ginger ale is sold regionally, like Alabama’s Buffalo Rock. Mintel Menu Insights cites Schweppes and Canada Dry as the most popular manufacturers of dry ginger ale. Some dry ginger ale varieties include mint, green tea, cranberry and other fruit flavors. Ginger beer is a vigorous, less carbonated and less sweet fermented beverage. It may contain alcohol, though it is possible to ferment ginger beer in a way as to produce little alcohol. Ginger beer may be mixed with ale to produce a shandy, or with rum to create a refreshing, Caribbean cocktail. The carbonated beverage marketed today as a soft drink is not fermented, thus it contains no alcohol. 10 November 2008 ● www.PreparedFoods.com ©ISTOCKPHOTO/JOE BIAFORE http://www.PreparedFoods.com

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

Prepared Foods - November 2008 Contents On the National Menu MarketWatch Menu Trends: Appetizers—Big Flavor, Small Portion and Price Menu Trends: Beverages— Drinking It Up Menu Trends: Indulging in New Desserts Menu Trends: Innovative Entrées Menu Trends: Salads Take Center Stage Do-it-yourself Flavor Trends: Chef Inspirations Culinary: Flavors of the Future Food Ingredients—Side Dishes, Meals and Desserts Consumer Research R&D Applications: On the Edge of Flavor R&D Applications: Authentically Mexican Peppers Abstracts

Prepared Foods - November 2008

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