Culinology - September 2016 - 16
INGREDIENT trends
Cricket credentials
* Nine essential amino
acids
* Fifteen per cent more
iron than spinach
* Two times the protein
content of beef
* As much B12 as salmon
* Require 8% of the feed
and water compared to
beef protein
* Produce 1% of the
greenhouse gases
compared to cows
a movement to hold the city's first Grasshopper
Festival in 2015 and to form a cooperative to farm
them.
Ms. Young also wild harvests cornu aspersum
snails in Texas, which she calls "the gateway
bug." Also known as petit gris - or as the brown
garden snail to gardeners who consider them
pests - these are edible Mediterranean escargot snails and a viable source of future protein,
she explained.
the American lexicon that is associated specifically with food."
Mr. Crowley has long been focused on dwindling global water resources. His hope is his
company is "creating market incentives" that
will push folks to develop (and consume) alternative protein sources. "One of the biggest needs
that insect protein fills is its easy adaptation to
climate change," he said. In the coming year, he
hopes to extend the product line to include a water-soluble product to incorporate into beverages.
Innovating with crickets
In today's marketplace, cricket flour is much
less expensive than grasshopper flour (about $40
per lb compared to $157 per lb), making it a go-to
when it comes to edible insect innovation.
Chapul, the Salt Lake City-based company that
proudly "launched the first insect-protein bar in
the US" fortified with a signature cricket flour,
manufactures the powder in house and sources
raw materials from the US and Canada.
Patrick Crowley, with a master's degree in
hydrology, is founder and majority owner of
Chapul. "One of the reasons I chose insects was
that there was already an infrastructure for the
pet feed industry," Mr. Crowley said. "Some of
those cricket farmers have now built extensions
to their business. We use the term 'flour' versus
'powder' since it's a more recognizable term in
16 |
Culinology | SEPTEMBER 2016
Coffee flour, hemp and spirulina
Jon Ernesto, bearer of the title "head merchandising nut" at Nuts.com, Cranford, N.J., is certain
coffee flour is poised to take off as the next novel
protein-rich ingredient. Coffee flour is produced
from coffee berries, a waste product of coffee
production - it's the fruit that surrounds the
bean; currently, approximately 1.5 billion cubic
feet of berries worldwide is going into the waste
stream. "So coffee flour creates a new source
of revenue for the farmer from something they
would have thrown away," Mr. Ernesto said.
Nuts.com imports its coffee flour from
Guatemala. It may be used for baking and in
beverages, in granolas and in chocolates. In fact,
according to Mr. Ernesto, there are 4.5 grams of
protein in 30 grams of Guatemalan coffee flour;
http://www.Nuts.com
http://www.Nuts.com
Table of Contents for the Digital Edition of Culinology - September 2016
Culinology - September 2016
Table of Contents
President's Letter - 400-word limit jam session
Emerging Trends - Flavor innovation going Nuts
IFT16: The complicated reality of simple ingredients
Ingredient Trends - Embracing new proteins
Flavor Trends - Pour on the flavor
Member Profile - Corps Values
Expert Voices - PowerBar
Industry News
Student Profile - Hannah Dressen
Petits Fours
News bites
Ad Index
Culinology - September 2016 - Culinology - September 2016
Culinology - September 2016 - 2
Culinology - September 2016 - Table of Contents
Culinology - September 2016 - President's Letter - 400-word limit jam session
Culinology - September 2016 - 5
Culinology - September 2016 - Emerging Trends - Flavor innovation going Nuts
Culinology - September 2016 - 7
Culinology - September 2016 - IFT16: The complicated reality of simple ingredients
Culinology - September 2016 - 9
Culinology - September 2016 - 10
Culinology - September 2016 - 11
Culinology - September 2016 - Ingredient Trends - Embracing new proteins
Culinology - September 2016 - 13
Culinology - September 2016 - 14
Culinology - September 2016 - 15
Culinology - September 2016 - 16
Culinology - September 2016 - 17
Culinology - September 2016 - 18
Culinology - September 2016 - 19
Culinology - September 2016 - Flavor Trends - Pour on the flavor
Culinology - September 2016 - 21
Culinology - September 2016 - 22
Culinology - September 2016 - 23
Culinology - September 2016 - 24
Culinology - September 2016 - 25
Culinology - September 2016 - 26
Culinology - September 2016 - 27
Culinology - September 2016 - 28
Culinology - September 2016 - 29
Culinology - September 2016 - 30
Culinology - September 2016 - Member Profile - Corps Values
Culinology - September 2016 - 32
Culinology - September 2016 - 33
Culinology - September 2016 - 34
Culinology - September 2016 - 35
Culinology - September 2016 - Expert Voices - PowerBar
Culinology - September 2016 - 37
Culinology - September 2016 - 38
Culinology - September 2016 - 39
Culinology - September 2016 - 40
Culinology - September 2016 - Industry News
Culinology - September 2016 - 42
Culinology - September 2016 - 43
Culinology - September 2016 - Student Profile - Hannah Dressen
Culinology - September 2016 - 45
Culinology - September 2016 - Petits Fours
Culinology - September 2016 - 47
Culinology - September 2016 - 48
Culinology - September 2016 - News bites
Culinology - September 2016 - Ad Index
Culinology - September 2016 - 51
Culinology - September 2016 - 52
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