Food Business News - September 13, 2011 - (Page 46)

Flavor Trends Ingredient Innovations Grilling season highlights emerging trends in meat and poultry flavors s the summer grilling season winds down, it is useful to look back at some of the emerging flavors and flavor combinations that were introduced to spice the marinades, rubs and sauces used to add zest to cuts of meat and poultry. While traditional barbecue and teriyaki flavors remain mainstays, there is a trend toward fusion and regional flavors that is undeniable. This year, McCormick and Co., Hunt Valley, Md., published its “Grill Mates and Lawry’s flavor forecast 2011: grilling A edition” that highlighted some of those emerging flavors. Mary Beth Harrington, of the McCormick Kitchens, noted that bold tastes are becoming more prevalent. “There’s a real willingness to try new flavors and preparations,” she said. “For example, now that grillers are confident in a ‘basic’ grilled steak, they’re adding big flavor with a zesty balsamic marinade and serving it sliced over a colorful salad, with a sweet and tangy blueberry dressing.” The grilling Flavor Forecast identified four trends, including tart and sweet, which feature sour ingredients combined with sweet flavors; regional influences that feature locallysourced ingredients and regional cooking techniques; the continuing trend of heat that highlights tastes such as ancho, smoky chipotle and cayenne pepper; and adventurous flavors that may include the incorporation of more global cuisines into traditional barbecue fare. Flavor combinations highlighted by McCormick in the forecast include mustard and sweet onion, fiery pepper and grilled corn, and paprika and orange. During the Institute of Food Technologists Annual Meeting and Food Expo, held in New Orleans this past June, Wixon, Inc., St. Francis, Wis., introduced its portfolio of “Global street food barbecue tastes.” The menu of flavors and flavor combinations, which may be used in rubs, marinades, sauces and dips, was drawn from global cuisines specific to regions such as Argentina, Russia, South Africa and the Mediterranean. “The fun part of this is you can take different flavors from around the world and fuse them together,” said Mathew Freistadt, corporate chef and manager of culinary R.&.D. for Wixon. “You can do that with meat, but you can’t really do that with another cuisine method. For example, you can’t really fuse an Italian pasta dish with a Vietnamese noodle dish.” Flavors included in the street food portfolio include Caribbean jerk barbecue rub that features a Jamaican jerk sauce enhanced with thyme, cinnamon and lime plus a kick of allspice black pepper, onion and pepper. The style of cooking in Jamaica focuses on dry rubbing meats or wet marinading them with a hot spice mixture. The jerk seasoning 46 FOODBUSINESS NEWS ® September 13, 2011

Table of Contents for the Digital Edition of Food Business News - September 13, 2011

Food Business News - September 13, 2011
Kraft’s split on schedule
Nonfat dry milk prices drop as milk output rises
Shining a light on sugary drinks
Web Contents
Editorial - Preparing for the rising cost of fresh water
Private label products make gains in salad, sugar categories
Seaboard’s Rod Brenneman to lead Butterball
Limited avocado supply hurts Calavo earnings
PepsiCo outlines path for global snacks growth
F.D.A. initiates projects to trace foodborne illnesses
U.S.D.A. study shows food insecurity down from 2009
McCormick completes acquisition of Kamis
Leadership team set for Sara Lee’s CoffeeCo spin-off
Seneca, Allens terminate merger negotiations
Human milk components the focus of partnership
JBS shifting operations in Brazil
Dannon opens new innovation center
July red meat production down 4% from year ago
Aramark to acquire Filterfresh from G.M.C.R.
Tyson Foods to ramp up prepared foods output
McDonald’s investing $1 billion in Canada
Rowland Coffee integration on track at Smucker
Food trucks transitioning from fad to trend
Kraft’s split on schedule
Restructuring charges weigh on Campbell earnings
Starbucks K-Cup Portion Packs going to grocery stores
Sanderson Farms swings to loss in quarter
Nestle completes production unit for nutrition factory
Restaurant Performance Index falls beneath 100 to 11-month low in July
Washington - Shining a light on sugary drinks
Market Insight - Nonfat dry milk prices drop as milk output rises
Health and Wellness - School lunches get slimmer
Ingredient Innovations - Possible opportunity in immunity
Flavor Trends - Fire and flavor
New Product Trends - Expanding flavors and protein sources in jerky
New Food Products - Dannon introduces Activia Selects yogurt
New Food Products - Balance Bar launches nimble bar for women
New Food Products - Nestle introducing Nescafe LiquiFresh Gourmet Blend
New Food Products - New jerky from Jack Link’s uses Cholula Hot Sauce
New Food Products - Odwalla adds Super Protein Mango smoothie
New Food Products - Frito-Lay introduces Doritos and Cheetos Fiery Fusion
New Food Products - Burger King adds Quaker oatmeal to breakfast menu
New Food Products - Lifestyle Foods launching G2 snack line
INGREDIENT MARKET TRENDS - Winter wheat planting under way except in dry Southwest
Ingredient Markets
Supplier Innovations and News - Soy blend has texture characteristics of meat
Supplier Innovations and News - Sustainable palm oil certifi cation reaches Brazil
Supplier Innovations and News - Grain Processing Corp. promotes scientist
Supplier Innovations and News - Starches offer retort, freeze/thaw benefits
Supplier Innovations and News - Red Arrow launches pot roast fl avor
Supplier Innovations and News - Takasago names v.p. of consumer insight
Supplier Innovations and News - Honey, fig flavors join balsamic vinegar line
Ad Index
Food Business in the News

Food Business News - September 13, 2011