Culinology - June 2018 - 24
INGREDIENT trends
"[House-made fermented
ingredients] add probiotic
craveability to dishes."
Kevin Fink, chef and owner, Emmer & Rye, Austin, Texas
With one of the biggest movements in the
culinary world being a renewed interest in local, handcrafted foods, house-made fermented foods are a natural extension. Today's diners and shoppers seek connections with their
food along with flavor adventure. Fermented
foods and food ingredients are one way to
give a classic dish a unique twist.
Tulkoff Food Products Inc., Baltimore,
Md., makes it easy to add that twist. The
company's spicy kimchi aioli combines cabbage, cilantro, garlic and spices, with thick,
rich mayonnaise, providing a squeezable
condiment that is mildly spiced and uniquely
smoky, ending with sweet-heat notes. It is
light orange in color with visible ingredients
and has a high-cling rate, making it just as attractive as a poke bowl drizzle as a sandwich
spread.
"We reviewed multiple flavor trend reports
when it came to introducing a new product
and found that Korean flavors are in high
demand by customers and driving favorable
menu offerings," said Phil Tulkoff, president.
"Our spicy kimchi aioli allows operators to
introduce a unique Korean flavor with the convenience of a mayonnaise-based product that
can cross multiple menu items and day parts."
It is more than a condiment. It may be used
in recipes, too.
"To add an extra layer of flavor to breaded
fish or chicken, dip the cleaned, raw protein
into spicy kimchi aioli before coating it in panko bread crumbs and baking," he said. "Add
some aioli to the pot of steaming grits or rice.
Blend it into a meatball or meatloaf mixture
before cooking." *
Discover what's possible with Passionfruit.
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24 |
Culinology | JUNE 2018
http://www.ititropicals.com/blog
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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