Culinology - September 2017 - 14

FLAVOR trends

Sweet fruits like
mango pair well with
many chiles and
spices.
©Mara Zemgaliete-stock.adobe.com

senior director of culinary, Kerry, Beloit, Wis.
"Guajillo chile has dark berry notes while
the aji pepper has a sweet flavor profile somewhere between a cooked
mango and an apricot."
Jerry McDonald, vice president of culinary, MiDAS Foods
International, Oak Park, Mich.,
said, "People are demanding
specific chiles by name and also
moving beyond the simple pairing of sweet and heat. There is
great demand for depth of flavors,
paired with the heat. 
"Fermented, pickled and cured flavors
can provide depth to the heat," he said.
"Bright flavors, too, pair well with heat. This
includes citrus, Earl Grey tea, sakura, cilantro,
ginger and coriander."

Rethinking the classics
Mature condiments with established
recipes are being revisited, according to Mr.

Sprinkle of Packaged Facts, with innovative
sauce manufacturers offering twists on the
classics. For instance, many mayonnaise
brands now offer wasabi, chipotle, pesto,
garlic, horseradish and ginger flavors, among
others.
"Ketchup varieties include chipotle, ghost
pepper, sriracha and sun-dried tomato," Mr.
Sprinkle said. "Mustard might feature garlic,
bleu cheese, oregano, or, of all things, 'everything bagel' flavors."
For instance, Fine Foods of America,
Kansas City, Mo., offers a dozen varieties of
Fine Vines Artisanal Ketchup. To stand out in
the market, the ketchups come in 9-oz glass
jars rather than traditional plastic squeeze bottles. They are meant to be used as a topping,
like traditional ketchup, but can also be much
more. Varieties include alderwood, black
truffle, smoked Serrano and Thai ginger.
This past summer, Adam Woolven, head
chef at Island Grill, a sustainable restaurant
in Lancaster, London, encouraged diners to

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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
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