Culinology - September 2017 - 11
creations
Reimagined sauces and
condiments featuring layered
flavors, healthy options and
unexpected twists offer
innovative flavor fixes
W
hen Sergio Villegas mistakenly read
a half Buffalo/half garlic order for
wings at Paisans Pizzeria & Bar, a suburban
Chicago family-owned restaurant chain, he
mixed the two sauces together and tossed
the wings. The server made him redo the order for accuracy, while the staff sampled his
new creation and liked it. Since, he has finetuned the recipe, which is now featured on
the menu and is described as "our signature
mild Buffalo wings tossed with a savory garlic
butter and topped with Parmesan."
Trial and error is how many sauces are
created. Culinary professionals add layers
of flavor, often with a kick of heat, to take today's consumers on the flavor adventure they
crave. They do this increasingly while being
mindful of nutrition and ingredient statements.
"One of the easiest ways for chefs to address consumer demand for variety is with
sauces," said Kate Leahy, spokesperson for
Sunsweet Ingredients, Yuba City, Calif.
Home cooks, too, recognize the easein-use and versatility of cooking and condiment sauces. Manufacturers are responding
through enticing innovations ranging from
regional barbecue to globally inspired hot
sauces.
by Donna Berry
editor@sosland.com
Healthy options drive growth
Consumer demand for condiment and
cooking sauces helped the market reach $24
billion in sales in 2016, according to a report
by Packaged Facts, Rockville, Md. Annual retail sales have been growing at a rate of about
2% and comparable growth is anticipated
through 2021.
"Sauce formulators need to be aware that
while consumers want to explore ethnic cuisines and flavor fusions, they are also looking
to make better-for-you dietary choices," Ms.
Leahy said.
"Sauces are increasingly being marketed as
organic and healthy, with new options such
Image left:
Snap Kitchen, Austin,
offers internationallyinspired bowls like
the Mediterranean
Mezze Bowl with
beet hummus and
cashew tzatziki, and
the Tex-Mex Chicken
Bowl with spirulina
crema and red salsa.
©Snap Kitchen
SEPTEMBER 2017 | Culinology |
11
Table of Contents for the Digital Edition of Culinology - September 2017
Culinology - September 2017
Table of Contents
President's Letter - Big ideas in Culinology
Emerging Trends - Taking sausage to the next level
Flavor Trends - Condiment creations - What's next?
Ingredient Trends - The seeds of beverage innovation
Campbell moves beyond pea soup
A broader market for plant protein
Member Profile - Those who can, teach Culinology
Sage advice from the professor
Expert Voices - Futuristic 'clean meat'
Food safety - High-pressure processing evolves
Industry News
Petits Fours
News Bites
Ad Index
Culinology - September 2017 - Table of Contents
Culinology - September 2017 - 2
Culinology - September 2017 - 3
Culinology - September 2017 - President's Letter - Big ideas in Culinology
Culinology - September 2017 - 5
Culinology - September 2017 - Emerging Trends - Taking sausage to the next level
Culinology - September 2017 - 7
Culinology - September 2017 - 8
Culinology - September 2017 - 9
Culinology - September 2017 - Flavor Trends - Condiment creations - What's next?
Culinology - September 2017 - 11
Culinology - September 2017 - 12
Culinology - September 2017 - 13
Culinology - September 2017 - 14
Culinology - September 2017 - 15
Culinology - September 2017 - 16
Culinology - September 2017 - 17
Culinology - September 2017 - Ingredient Trends - The seeds of beverage innovation
Culinology - September 2017 - 19
Culinology - September 2017 - Campbell moves beyond pea soup
Culinology - September 2017 - 21
Culinology - September 2017 - A broader market for plant protein
Culinology - September 2017 - 23
Culinology - September 2017 - Member Profile - Those who can, teach Culinology
Culinology - September 2017 - 25
Culinology - September 2017 - 26
Culinology - September 2017 - 27
Culinology - September 2017 - Sage advice from the professor
Culinology - September 2017 - 29
Culinology - September 2017 - Expert Voices - Futuristic 'clean meat'
Culinology - September 2017 - 31
Culinology - September 2017 - 32
Culinology - September 2017 - 33
Culinology - September 2017 - 34
Culinology - September 2017 - 35
Culinology - September 2017 - 36
Culinology - September 2017 - Food safety - High-pressure processing evolves
Culinology - September 2017 - 38
Culinology - September 2017 - 39
Culinology - September 2017 - Industry News
Culinology - September 2017 - 41
Culinology - September 2017 - 42
Culinology - September 2017 - 43
Culinology - September 2017 - 44
Culinology - September 2017 - 45
Culinology - September 2017 - Petits Fours
Culinology - September 2017 - 47
Culinology - September 2017 - 48
Culinology - September 2017 - News Bites
Culinology - September 2017 - Ad Index
Culinology - September 2017 - 51
Culinology - September 2017 - 52
https://www.nxtbook.com/sosland/rca/-culinology-december-2021
https://www.nxtbook.com/sosland/rca/culinology-june-2021
https://www.nxtbook.com/sosland/rca/2020_12_01
https://www.nxtbook.com/sosland/rca/2020_09_01
https://www.nxtbook.com/sosland/rca/2020_06_01
https://www.nxtbook.com/sosland/rca/2020_03_01
https://www.nxtbook.com/sosland/rca/2019_12_01
https://www.nxtbook.com/sosland/rca/2019_09_01
https://www.nxtbook.com/sosland/rca/2019_06_01
https://www.nxtbook.com/sosland/rca/2019_03_01
https://www.nxtbook.com/sosland/rca/2018_12_01
https://www.nxtbook.com/sosland/rca/2018_09_01
https://www.nxtbook.com/sosland/rca/2018_06_01
https://www.nxtbook.com/sosland/rca/2018_03_01
https://www.nxtbook.com/sosland/rca/2017_12_01
https://www.nxtbook.com/sosland/rca/2017_09_01
https://www.nxtbook.com/sosland/rca/2017_06_01
https://www.nxtbook.com/sosland/rca/2017_03_01
https://www.nxtbook.com/sosland/rca/2016_12_01
https://www.nxtbook.com/sosland/rca/2016_09_01
https://www.nxtbook.com/sosland/rca/2016_06_01
https://www.nxtbook.com/sosland/rca/2016_03_01
https://www.nxtbook.com/sosland/rca/2015_12_01
https://www.nxtbook.com/sosland/rca/2015_09_01
https://www.nxtbook.com/sosland/rca/2015_06_01
https://www.nxtbook.com/sosland/rca/2015_03_01
https://www.nxtbook.com/sosland/rca/2014_12_01
https://www.nxtbook.com/sosland/rca/2014_09_01
https://www.nxtbook.com/sosland/rca/2014_06_01
https://www.nxtbook.com/sosland/rca/2014_03_01
https://www.nxtbook.com/sosland/rca/2013_12_01
https://www.nxtbook.com/sosland/rca/2013_09_01
https://www.nxtbook.com/sosland/rca/2013_06_01
https://www.nxtbook.com/sosland/rca/2013_03_01
https://www.nxtbook.com/sosland/rca/2012_12_01
https://www.nxtbook.com/sosland/rca/2012_09_01
https://www.nxtbook.com/sosland/rca/2012_06_01
https://www.nxtbook.com/sosland/rca/2012_03_01
https://www.nxtbook.com/sosland/rca/2011_12_01
https://www.nxtbook.com/sosland/rca/2011_09_01
https://www.nxtbook.com/sosland/rca/2011_06_01
https://www.nxtbookmedia.com