Culinology - December 2011 - (Page 34)

PETITS FOURS Pork: It’s for breakfast, lunch and dinner The number of menu mentions of pork increased by 7% during 2011 and indicates the porcinebased protein may be gaining in popularity. The meat is now being showcased in appetizers, entrees and sides. A sample of new menu items includes: ● ● ● ● BBQ Spare Ribs & Pork Roast at L&L Hawaiian Barbecue Country Style Pork Cutlet at Max & Erma’s Mojo Roast Pork at Pollo Tropical Red Beans & Rice with Andouille Sausage at Applebee’s Neighborhood Grill & Bar Wood Grilled Chorizo Sliders at Bahama Breeze Memphis BBQ Skins with Pulled Pork at Chili’s Grill & Bar Source: Technomic, Inc.’s MenuMonitor Sustainability barely moves the needle The availability of local or sustainable meals in food service operations barely registered with consumers who were asked what attributes motivate them to eat at a restaurant. When deciding where to eat, 74% of consumers base their decision on menu selection followed by pricing and convenient location at 69% and 67%, respectively. Local/ organic ingredients and sustainable ingredients lagged far behind the three leading attributes with only 7% of consumers saying that attribute drove them to a restaurant. Source: Mintel International Ltd. ● ● AD INDEX Ajinomoto ....................................... 36 www.ajiusa.com Bunge Oils...................................... 35 www.bungeoils.com ConAgra Mills ..................................5 www.conagramills.com CULINOLOGY I DECEMBER 2011 Kalsec ............................................. 21 www.kalsec.com Mizkan Americas, Inc.......................9 www.mizkan.com Mother Murphy's ............................ 32 www.mothermurphys.com National Starch Food Innovation.. 15 www.foodinnovation.com Research Chefs Association ... 18-19 www.culinology.org/annualconference Siemer Specialty Ingredients ....... 10 www.siemerspecialtyingredients.com Tree Top, Inc. ....................................2 www.treetop.com Eatem Foods Co. ........................... 20 www.eatemfoods.com GPI Inc. .............................................8 www.gpiglobal.com Gum Technology ............................ 25 www.gumtech.com Innovadex LLC ............................... 29 www.innovadex.com Integrative Flavors ......................... 11 www.cooksdelight.com 34 I http://www.ajiusa.com http://www.kalsec.com http://www.bungeoils.com http://www.mizkan.com http://www.conagramills.com http://www.mothermurphys.com http://www.eatemfoods.com http://www.foodinnovation.com http://www.gpiglobal.com http://www.culinology.org/annualconference http://www.gumtech.com http://www.siemerspecialtyingredients.com http://www.innovadex.com http://www.treetop.com http://www.cooksdelight.com

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

Culinology - December, 2011
Contents
President's Letter
Convention Preview
Upcoming Events
Profile - Frankly speaking
Meat Cuts - Beef: The next generation
Product Development
Flavors - Culinary collision course
Q&A Interview - Harnessing inspiration
Petits fours
Ad Index

Culinology - December 2011