Culinology - June 2016 - (Page 49)

NEWS bites Trendspotting at the Culinology Expo Korean chile breakout "The fermented umami, soft acidity and spicy nature of Korean kimchee and gochujang were applied in traditional and in new forms." Kevin Appel, associate culinary director Sterling-Rice Group, Boulder, Colo. Goodbye to roux and heavy cream "Culinologists were substituting nutrient-dense foods such as fruit and nut pastes, pureed legumes and vegetables, and blended cottage cheese and Greek yogurt for typical thickeners." Donna Berry, food scientist and Culinology contributing editor Chicago Veni, veggie, vici... "From center of plate to delicious toppings to veggie cocktails, expo chefs were getting creative highlighting the veg-centric trend." Logan Julstrom, culinary innovation chef Kemps L.L.C., Rochester, Minn. Savory beverages "Expo chefs incorporated a host of savory ingredients into beverages to formulate layers of rich mouth aromas-from purple corn to yeast extracts." Philip Saneski, student and baker Allan Hancock College, Santa Maria, Calif. 24% of consumers snack in the morning instead of eating a full meal Source: Packaged Facts' Breakfast: Retail Market Trends an Opportunities US, May 2016 "Clean [formulation] is not negotiable." Dan Kish, head chef and senior vice-president of food, Panera Bread Co., St. Louis Taste of Peru "From aji amarillo paste to pollo a la brasa to chicha morada fruit juice, the bold flavors of Peru were on display throughout the expo." Anna Klainbaum, writer and Culinology managing editor Brooklyn, N.Y. 11% in 2015 $43.3 billion US sales of organic products Source: Organic Trade Association Reality check for serving sizes The FDA has updated nutritional panel serving 1 SERVING PER BOTTLE FOR EITHER BOTTLE SIZE sizes to be more realistic for today's consumer. Source: www.FDA.gov JUNE 2016 | Culinology | 49 http://www.FDA.gov

Table of Contents for the Digital Edition of Culinology - June 2016

Culinology - June 2016
Table of Contents
President's Letter - Best job competition
Emerging Trends - Five millenial-fueled food trends
The sun is rising on Japanese small plates
Flavor Trends - Seeing innovation through the smoke
Ingredient Trends - Adventures in ancient grains
Member Profile - Research chef extraordinaire
Expert Voices - Gas vs. electric
Industry News from the Research Chefs Association
Culinology Book - New book digs deep into Culinology
Petits Fours - Hormel launches product line for cancer patients
Vermont indicates enforcement priorities for GMO labeling law
Feeding Hispanic millennials’ craving for culture
Combo meals regaining appeal
Dairy alternatives straying from soy
News Bites - Trendspotting at the Culinology Expo
Ad Index

Culinology - June 2016

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