Food Business News - June 17, 2014 - (Page 65)

Ethnic Trends Flavor mining Innovation and reinvention are the hallmarks of today's ethnic flavor trends emand for global flavors is pushing food and beverage companies to ramp up innovation efforts to capture and capitalize on the next chipotle or sriracha. Yet for every flavor success story there are quite a few D not-so successful efforts. But that has not hindered product developers. Growing demand for global flavors has sparked recent innovation at McCormick & Co., Inc., Sparks, Md., which recently said 44% of all U.S. flavor occasions involve cuisine-specific or ethnic fare. To meet the demand for ethnic fare, products launched by the company in the first half of 2014 included Hispanic seasoning blends and Indian Essentials. Beyond McCormick's core platforms, the company also has introduced new items under its Zatarain's and Thai Kitchen brands. "We are seeing global cuisines having a large influence on local cuisines as well as in home preparation, and we believe that this interest in ethnic flavors is only going to get larger," said Mervyn de Souza, Ph.D., general manager of biopharma and savory flavors for Sensient Flavors, Hoffman Estates, Ill. "The concept of think global and eat local comes to mind. People associate ethnic foods with being fresh and flavorful and bold. The way in which consumers think about ethnic foods has expanded from just Hispanic and Asian to more sophisticated cuisines like Peruvian, Middle Eastern, etc." In its recent "A look backward and forward" Culinary Trend Mapping Report, CCD Innovation, Emeryville, Calif., said Korean cuisine is "having a moment of sorts," after being outshined by the big four of Asian food, namely Chinese, Japanese, Thai and Vietnamese. "Korea's bold flavors, meat focus, and vegetarian-friendly offerings, along with its fondness for ferments and spicy sauces and pastes such as gochujang or red chili paste, have combined to make it a big hit with consumers in search of edgier, so-called During the Natural Products Expo West in Anaheim, Calif., this past March, Saffron Road launched a line of frozen entrees featuring Korean flavors. June 17, 2014 FOODBUSINESS NEWS ® 65

Table of Contents for the Digital Edition of Food Business News - June 17, 2014

Food Business News - June 17, 2014
Tyson building a prepared foods powerhouse
Sodium reduction: Aiming at the target
Mid-year markets spotlight
Web Contents
Editorial - Preventing food fraud must be a priority
Peanut butter innovaton propels Smucker
Pinnacle opens pilot plant at Rutgers
Consumer interest in protein remains high
Trashing trillions of calories
Health science at the center of Nestle’s strategy
Nestle sees emerging markets as an e-commerce opportunity
McDonald’s U.S. sales still slipping
Innovation popping at Diamond Foods
Emerging natural and organic food and beverage trends
B&G Foods goes clubbing
C-suite focus shifting toward greater effi ciencies
Krispy Kreme looks to create buzz with licensed coff ee
Private label, sustainability shaping Hain Celestial’s strategy
Quality Egg executives plead guilty to selling adulterated products
Redefining food allergens
Have your cake and quinoa, too
Three snack makers to watch
Flavor mining
Ancient grains for modern trends
Ancient grains in America
All systems go on sustainability strategies
Targeting sodium reduction
General Mills launches Cheerios Protein
Wonka introduces Peel-a-Pops
Ready Pac expands on-the-go meals
Pacifi c Foods adds to hummus offerings
Big chicken fi llet sandwiches debut
Breyers off ers gluten-free ice cream
oCrunch and Kellogg’s partner to create cereal bowl
Stoneridge Orchards launches new dried whole fruit products
GoOrganic debuts fruit chews
popchips rolls out veggie chip line
On the Border debuts smart menu selections
Annie’s announces snack and mini meal kits
Gold’n Plump upgrades frozen chicken patties
Ingredient Market Trends - U.S.D.A. raises U.S. and world wheat ending stocks forecasts
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - June 17, 2014