Culinology - June 2018 - 16

FLAVOR trends

Making traditional Italian new

INTERNATIONAL CONDIMENTS
ARE TURNING UP THE HEAT
(menu penetration growth in ethnic* and non-ethnic restaurants since
2013, via MenuTrends)

FAST GROWING GLOBAL TERMS
AND INGREDIENTS IN ENTRÉES
ETHNIC RESTAURANTS
Gochujang

NON-ETHNIC RESTAURANTS
+++%

Guajillo pepper

+++%
+++%

Habanero Sauce

+299%

Sriracha

Calabrian Chili Pepper

+285%

Calabrian Chili Pepper

+138%

Berbere

+233%

Kimchi

+113%

Sriracha

+186%

Piri Piri

+100%

*"Ethnic" restaurants are those that specialize in a particular global
cuisine or a fusion of global cuisines.
+++% indicates growth over 300%.
Source: Datassential

16 |

Culinology | JUNE 2018

In 2017, after more than a dozen years
as the award winning executive chef of
Panzano in Denver, Colo., Elise Wiggins
opened her own 200-seat Italian restaurant, Cattivella, which means "naughty
little girl" in Italian. Ms. Wiggins makes
annual pilgrimages to Italy to work with
local chefs, learning the classic techniques first-hand and becoming familiar
with the authentic ingredients at the
heart of the flavor.
While acknowledging the steadily
growing popularity of Latin and Asian
cuisines, she believes Italian will remain
the world's favorite. She continues to
create authentic dishes that she hopes
will be new to her more adventurous
guests.
"I ensure that my menu items are authentic because I have visited the particular areas of Italy and study with the local
chefs to learn to prepare these dishes


http://www.flavordynamics.com

Table of Contents for the Digital Edition of Culinology - June 2018

Culinology - June 2018
TABLE of contents
PRESIDENT’S letter - on the move
EMERGING trends - Rising restaurant trends
EMERGING trends - Beyond beef jerky
Flavor Trends - Balancing authenticity & innovation
INGREDIENT trends - Fermentation driving culinary experimentation
INGREDIENT trends - Branching out with olives
MEMBER profile - The real deal
INDUSTRY news - Innovation at every corner at RCA Conference
INDUSTRY news - Recognizing industry leaders
INDUSTRY news - RCA announces new officers
INDUSTRY news - Culinology Education Foundation scholarship recipients
INDUSTRY news - upcoming events
PETITS fours - ReGrained turning trash into treasure
PETITS fours - Companies placing bets on personalized nutrition
PETITS fours - New cheese snacks feature the crunch carb-avoiders crave
PETITS fours - Chobani stretching the yogurt category
NEWS bites
Ad Index
Culinology - June 2018 - Culinology - June 2018
Culinology - June 2018 - Culinology - June 2018
Culinology - June 2018 - 2
Culinology - June 2018 - TABLE of contents
Culinology - June 2018 - PRESIDENT’S letter - on the move
Culinology - June 2018 - 5
Culinology - June 2018 - EMERGING trends - Rising restaurant trends
Culinology - June 2018 - 7
Culinology - June 2018 - EMERGING trends - Beyond beef jerky
Culinology - June 2018 - 9
Culinology - June 2018 - 10
Culinology - June 2018 - Flavor Trends - Balancing authenticity & innovation
Culinology - June 2018 - 12
Culinology - June 2018 - 13
Culinology - June 2018 - 14
Culinology - June 2018 - 15
Culinology - June 2018 - 16
Culinology - June 2018 - 17
Culinology - June 2018 - INGREDIENT trends - Fermentation driving culinary experimentation
Culinology - June 2018 - 19
Culinology - June 2018 - 20
Culinology - June 2018 - 21
Culinology - June 2018 - 22
Culinology - June 2018 - 23
Culinology - June 2018 - 24
Culinology - June 2018 - 25
Culinology - June 2018 - INGREDIENT trends - Branching out with olives
Culinology - June 2018 - 27
Culinology - June 2018 - MEMBER profile - The real deal
Culinology - June 2018 - 29
Culinology - June 2018 - 30
Culinology - June 2018 - 31
Culinology - June 2018 - 32
Culinology - June 2018 - 33
Culinology - June 2018 - INDUSTRY news - Innovation at every corner at RCA Conference
Culinology - June 2018 - 35
Culinology - June 2018 - 36
Culinology - June 2018 - 37
Culinology - June 2018 - INDUSTRY news - Recognizing industry leaders
Culinology - June 2018 - 39
Culinology - June 2018 - INDUSTRY news - RCA announces new officers
Culinology - June 2018 - INDUSTRY news - Culinology Education Foundation scholarship recipients
Culinology - June 2018 - INDUSTRY news - upcoming events
Culinology - June 2018 - 43
Culinology - June 2018 - PETITS fours - ReGrained turning trash into treasure
Culinology - June 2018 - PETITS fours - Companies placing bets on personalized nutrition
Culinology - June 2018 - PETITS fours - Chobani stretching the yogurt category
Culinology - June 2018 - 47
Culinology - June 2018 - NEWS bites
Culinology - June 2018 - 49
Culinology - June 2018 - Ad Index
Culinology - June 2018 - 51
Culinology - June 2018 - 52
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http://www.nxtbook.com/sosland/rca/2019_03_01
http://www.nxtbook.com/sosland/rca/2018_12_01
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http://www.nxtbook.com/sosland/rca/2018_06_01
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http://www.nxtbook.com/sosland/rca/2017_06_01
http://www.nxtbook.com/sosland/rca/2017_03_01
http://www.nxtbook.com/sosland/rca/2016_12_01
http://www.nxtbook.com/sosland/rca/2016_09_01
http://www.nxtbook.com/sosland/rca/2016_06_01
http://www.nxtbook.com/sosland/rca/2016_03_01
http://www.nxtbook.com/sosland/rca/2015_12_01
http://www.nxtbook.com/sosland/rca/2015_09_01
http://www.nxtbook.com/sosland/rca/2015_06_01
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http://www.nxtbook.com/sosland/rca/2012_03_01
http://www.nxtbook.com/sosland/rca/2011_12_01
http://www.nxtbook.com/sosland/rca/2011_09_01
http://www.nxtbook.com/sosland/rca/2011_06_01
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