Meat&Poultry -- June 2014 - 73

to take them on that journey.

Milder and more familiar heat op-

"Authenticity of that global fl air

tions are available with the all-Amer-

is an important consideration," said

ican hot-sauce blend, which packs the

Elaine McGlynn, Senior Principal De-

punch of traditional hot sauce with a

velopment Scientist, Spicetec Flavors

fermented, spicy flavor. There's also

& Seasonings, Omaha, Neb. "Identi-

a spicy-buffalo blend that replicates

fying the source of a particular flavor

the distinct buttery heat flavor of tra-

adds authenticity. Examples include

ditional buffalo-wing sauce. Lastly,

Mongolian hot sauce and Szechuan

there's a pickled jalapeño blend that

pepper. Popularity in varietal nam-

recreates the mouth-watering flavor of

ing such as Truffle captures the gour-

vinegary, tangy pepper rings.

met appeal."

Baltimore, Md.-based Fuchs North

Formulators
have a range
of available savory
flavors to enhance
flavor intensity, bring
back authenticity and
add aroma and taste.

Sensient Natural Ingredients,

America now offers a line of ethnic-in-

Turlock, Calif., just launched a chili-

spired savory flavors that build on the

blends collection that includes seven

traditional elements of national cui-

visual cues are important in flavoring

authentic dry-chili blends inspired by

sines while adding some unique twists.

ingredients. "Spices can go a long way

the flavors of Latin America, India,

"Consider Asian cuisine," said

to improve visual appeal," said Mer-

Morocco, Thailand and the United

Howard Cantor, corporate research

edith Bishop, principal development

States. These seasonings can be add-

chef. "There is endless debate over

scientist at Spicetec Flavors & Season-

ed to marinades and sauces, as well as

just how many culinary styles there

ings. "Spices come in a dizzying array

used in batters and breadings.

are. Each of them developed over the

of shapes and sizes, from fi ne grinds

"The new chili blends are designed

centuries as a result of many factors

to cracked or whole spices. Pieces of

to assist our customers in quickly cre-

like geography, climate and the social

spice, as compared to powdered ver-

ating products that are in sync with

history of the various regions. We've

sions, can provide authenticity to a

market trends," said Nestor Ramirez,

drawn inspiration from all sorts of

ready meal."

a certified research chef with the com-

ingredients and flavors that are tra-

pany. The blends help manufacturers

ditional elements of Asian cuisine -

Outdoor flavors

deliver bold flavors with complex heat.

ranging from ginger, onion and gar-

Authentic, hot-off-the grill taste is a

The red sriracha blend is a distinct

lic to pungent chiles, vinegar and soy.

highly craveable savory flavor. This

garlic-and-heat flavor that matches the

The end result is bold, new flavors

is the flavor profi le developed on the

profi le of the on-trend tableside con-

that are sure to add zest to menu and

old-fashioned charcoal barbecue or

diment. The Indian curry blend has

prepared-food offerings.

fi re pit not the modern gas grill. For

a delicate, sweet-savory balance that

"Latin cuisine is packed with fla-

most commercial prepared meat man-

helps formulators recreate the taste

vor," Cantor said. "It's a veritable

ufacturers, neither of these prepara-

of authentic curry dishes while lend-

explosion of taste sensations rang-

tion methods is a viable option and

ing an exotic flavor to South Asian-

ing from basic to complex, derived

outdoor-grill flavors are simply unat-

inspired dishes.

from chilies of all types plus distinc-

tainable using traditional indoor grill-

For more intense heat, there's the

tive herbs like cilantro, various spices,

ing systems. Savory flavors that layer

Thai arbol-chile blend, which incor-

and foods like onions, garlic, lemons

in the taste of outdoor grilling are an

porates the vibrant, complex flavors

and limes. We're capturing the true

economical and consistent solution.

of Thai cuisines, from bright lime to

depth of flavor that characterizes the

Such desirable outdoor-grill flavors

fiery arbol chile. The Moroccan ha-

cuisine of Latin America's coastal re-

develop when juices from the food drip

rissa blend was inspired by the cui-

gions as much as its interior deserts

down onto the hot coals or wood. The

sine of North Africa. It delivers deep,

and mountains. The taste is savory

drippings are pyrolyzed by the heat,

intense heat courtesy of arbol, ancho

and earthy, but also subtle in flavor."

creating fumes that are reabsorbed

In many ready-meal applications,

into the meat. Flavorists have learned

and guajillo chiles.

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