Culinology - September 2011 - (Page 8)

NEWS What’s hot in condiments and sauces? Aioli arrives while gastriques, poutine emerge Consumer interest in innovative condiments and sauces has grown as more look to customize the heat or flavor intensity of the foods they enjoy. “Condiments and sauces are the fashion accessories of the culinary world, and today more than ever they are a necessary part of the ensemble as diners seek enhanced food experiences and more global flavors, especially in their home kitchens,” said Kimberly Egan, chief executive officer of the Center for Culinary Development, a food and beverage product development consultancy. Through the CCD’s Culinary Trend Mapping methodology, the group has ranked what it considers to be emerging or developing flavors. CULINOLOGY I SEPTEMBER 2011 Stage 5 The trend has made its way onto quick-service restaurant menus. Aioli The French-inspired condiment, which is basically garlic mayonnaise, has penetrated the US market in every pocket of the food industry from fine dining to McDonald’s. The ability to add a variety of nongarlic flavors — including lemon, basil, chipotle, parsley, harissa and avocado — while also delivering creamy richness drives home aioli’s potential for new dips, spreads, condiments and accompaniments. Stage 4 Consumer media begin to report on the trend. Sriracha A sauce with heat inspired by traditional Southeast Asian cuisines, sriracha has been on the radar of many culinary enthusiasts. Consumers craving heat and spice have since developed a taste for the sauce, turning it into something of a cult favorite. The following from chefs and culinary consumers, combined with Gen Y interest in global cuisines and extreme flavors, sets up sriracha for continued market growth and popularity, whether in new variations on the original condiment or in sriracha-enhanced products. Stage 3 The ingredient begins to appear on some chain restaurant menus as well as in stores that target recreational cooks. Romesco A traditional red pepper and ground almond sauce from the Catalan region of Spain, romesco has made its way to Stage 3 by enhancing a number of new chain restaurant dishes. Romesco sauce presents an opportunity for restaurateurs and food manufacturers to capitalize on its Spanish global heritage and emphasize its intense rich flavor that can be used in dips, sauces, marinades and more, at home or in restaurants. Stage 2 The ingredient is featured in specialty, consumeroriented food channels, such as Gourmet magazine or The Food Channel. Gastriques The classic French reduction of sugar and vinegar is traditionally used in dishes with meat and fruit to balance flavors. Today, chefs are using gastriques in new and exciting ways with meat, fish and even dessert. With the time-honored love for the marriage of sweet and sour, there is a huge opportunity for manufacturers to produce bottled gastriques for both cooking and cocktails. Stage 1 The trend is beginning to appear on the menus of upscale dining establishments. Poutine This combination of French fries, cheese curds and brown gravy is appearing on fine dining menus and peeling out from the food truck scene. The gravy sauce and chewy cheese curds elevates fries to a new fork-required experience. Numerous variations are possible, showing that meat and potatoes in snack form will be a winning combination, whether in food service or even the freezer aisle. 8I

Table of Contents for the Digital Edition of Culinology - September 2011

Culinology - September 2011
PRESIDENT’S LETTER - Seasons in transition
UPCOMING EVENTS
NEWS - What’s hot in condiments and sauces?
NEWS - Bringing down the beverage calorie count naturally
Scarborough’s fare
COOKING OILS - Cooking oils evolution
Frito-Lay’s culinary insights
FLAVOR TRENDS - Discovering new Asian infl uences
PETITS FOURS

Culinology - September 2011

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