Food Business News - April 19, 2016 - (Page 42)

Flavor Trends Flavor fusion and experimentation with an eye toward simple labels is driving the category xperimentation and simplicity are the trends that have come to define the market for sauces, dressings and marinades. Flavor experimentation comes in the form of combining new, on-trend flavors with traditional tastes and applications, and the clean label trend continues to be a key issue in product development. Gourmet flavors and a simplified ingredients panel were the driving force between two new lines of salad dressings E 42 FOODBUSINESS NEWS ® from Wish-Bone, a business unit of Pinnacle Foods Group, L.L.C., Parsippany, N.J. WishBone E.V.O.O. features a higher amount of olive oil compared to other Italian dressings, according to the company, and comes in such flavors as garlic basil Italian, roasted red pepper, lemon herb, sundried tomato and Caesar vinaigrette. The second line of dressings, called Ristorante Italiano, features such varieties as signature Italian, creamy peppercorn Caesar, garlic Parmesan vinaigrette and roasted garlic balsamic. "We want to make high-quality ingredients and gourmet flavors available and affordable in the mainstream salad dressings category," said Mark Schiller, president of Pinnacle Foods. This past March, at the Natural Products Expo West conference held in Anaheim, Calif., there were many small companies trying to gain a larger foothold in the market and exhibiting a variety of interesting sauces, dressings and marinade concepts. For example, Yai's Thai, Denver, was exhibiting a chili lime hot sauce, a chili garlic hot sauce and a spicy Thai relish. "We've created a completely new way to eat Thai flavors," said Leland Copenhagen, chief executive officer and cofounder of the company. "By extending these flavors beyond just Thai food, our line makes it easy to bring that flavor and excitement to every meal, and really get creative with it." Litehouse Foods, Sandpoint, Idaho, showed off the latest extension to its OPA by Litehouse line of Greek yogurt dressings. The line extension include a pourable Greek yogurt-based dressing that features such flavors as Tzatziki ranch, avocado cilantro, strawberry poppyseed, roasted garlic, and curry. The avocado cilantro variety is a combination of avocado and cotija cheese blended with fresh cilantro and topped with the spicy kick of poblano chilis, according to the company. Noah Michaels, team leader of Symrise's culinary group in Teterboro, N.J., said companies are pushing the boundaries of flavor development by mixing the traditional with the new. "One of the ways to approach introducing new flavors is to combine the familiar with a twist," he said. "Take habanero, for example. It may be intimidating by itself, but if you combine it with a familiar flavor like orange or grapefruit, then the consumer will view it as approachable." He pointed to the trends in green goddess dressing flavors as an example of how the trend is evolving. "It's gone beyond the classic ranch and is being paired with chipotle, sriracha and teriyaki," he said. "We're even seeing April 19, 2016

Table of Contents for the Digital Edition of Food Business News - April 19, 2016

Food Business News - April 19, 2016
Fresh, authentic a focus for Unilever
Clash over child nutrition programs may lie ahead
Dairy Business News - Dairy flavors grow ever more creative
Table of Contents
Web Contents
Editorial - Growth of organic category suggests still greater attention ahead
Monogram Foods acquires appetizer company
‘Premiumization’ opportunities abound
Preferred Popcorn picks up organic popcorn maker
Wal-Mart to transition to cage-free eggs by 2025
AdvancePierre Foods files for i.p.o.
Dr Pepper Snapple increases sports nutrition stake
Hormel Foods launches clean label effort
Identifying the X-factor in food startups
Food service operators betting big on buns
ConAgra Foods earnings reflect focus on execution
Mondelez to partner with e-commerce firm Alibaba
Modern Table planting the seeds of a trend
Market Insight - Dairy still under pressure
Company Profile - Flowers focused on improved margins
Flavor Trends - The next level for dressings, sauces and marinades
Ingredient Innovations - Fiber's global reach
Ingredient suppliers emphasize specialized fibers
Algae venture to invest in or buy food companies
New Food Products
Ingredient Market Trends - Large supplies will weigh on grain and oilseeds prices into next year
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - April 19, 2016