bake - February 2017 - 40

pastries

ADOBESTOCK

Savory Strength
For decades, McCormick has predicted emerging ﬂavors that

egory. On the other hand, Technomic often ﬁnds that ingredients

are now found everywhere from restaurants to retail shelves.

can be mainstream in some meal categories, while being unique

This year, Flavor Forecast 2017 identiﬁes ﬁve cutting-edge ﬂa-

and competitive in others. A perfect example would be "chipotle

vor trends to help chefs, restauranteurs and others refresh their

mayo." When paired with chicken sandwiches, it is often found

menus for the year ahead. Savory plays a prominent role.

in the mainstream part of the lifecycle, while adding it to steak
sandwiches places it on the introductory and growth scale.

In 2017, McCormick predicts global twists on breakfast bowls
from the Far East, the Middle East and Africa; plancha grill-

Global ﬂavor adoption is happening quickly at some bakery

ing from Spain, the Basque region of France and Mexico; and

cafes. For instance, infusing international ﬂavor into the classic

Modern Med, a new cuisine created through the blending of

Bruegger's Bagels menu is the Mo Rockin' turkey sandwich,

Eastern Mediterranean ﬂavors with classic Western European

which features harissa, a spicy, aromatic red pepper paste used

dishes. Building on last year's heat and tang, this year's report

in African and Middle Eastern cuisine. Bruegger's Bagels mixes

also points to a surprising pairing of sweet with black pepper,

harissa with creamy Greek yogurt, creating a distinctive ﬂavor.

the next wave of spicy ﬂavor.

Other ingredients in the sandwich are roasted turkey, Swiss
cheese, fresh arugula, seasoned tomatoes and pickled red on-

Technomic has been tracking trending ﬂavors, as well, watching

ions on toasted brioche bread.

as they evolve from the introductory stage into a menu mainstay. According to Bernadette Noone, vice president at Tech-

"Our seasonal menu offers a culinary adventure that guests can

nomic. "We've noticed with the growth of consumers' desires

enjoy for a hearty winter breakfast or lunch," says Bruegger's

to remain healthy, that tofu is the leading cutting-edge protein

Bagels vice president of marketing Judy Kadylak. For the ﬁrst

used in sandwiches."

time in more than two years, Bruegger's Bagels introduces a
new variety to its 100 percent made-in-Vermont cream cheese

Other ingredients like Muenster cheese, truffle aioli and English

lineup. New Spicy Cheddar Pimiento, made with grated sharp

muffins were also identiﬁed as innovators in the sandwich cat-

cheddar, chopped pimiento peppers, jalapenos, garlic, onion

40 < FEB 2017 | bakemag.com

http://www.bakemag.com

bake - February 2017

Table of Contents for the Digital Edition of bake - February 2017

bake - February 2017
Editor's note - Wild about donuts
Table of Contents
Management - Understanding Quick Ratio
New product success stories - Stuffed Bagel Bites
Technical corner - Eliminating PHOs in Pies
Practical marketing - Creative Bakery Signs
Food safety - Big Gains for Gluten-Free
Equipment innovations - Accuracy in Dividers
Wild about Donuts
Catering reinvented
Chocolate & decorating - The Origins of Chocolate
Sharing Smiles with CAKES
Breads - Farm to Table
Pastries - Savory Strength
Foodservice - Pizza Developments
Beverages - The Coffeehouse Vibe
Product showcase
Classifieds
Ad index
Formulation of the month
bake - February 2017 - bake - February 2017
bake - February 2017 - 2
bake - February 2017 - Editor's note - Wild about donuts
bake - February 2017 - 4
bake - February 2017 - Table of Contents
bake - February 2017 - Management - Understanding Quick Ratio
bake - February 2017 - 7
bake - February 2017 - New product success stories - Stuffed Bagel Bites
bake - February 2017 - 9
bake - February 2017 - Technical corner - Eliminating PHOs in Pies
bake - February 2017 - 11
bake - February 2017 - Practical marketing - Creative Bakery Signs
bake - February 2017 - 13
bake - February 2017 - Food safety - Big Gains for Gluten-Free
bake - February 2017 - 15
bake - February 2017 - Equipment innovations - Accuracy in Dividers
bake - February 2017 - 17
bake - February 2017 - Wild about Donuts
bake - February 2017 - 19
bake - February 2017 - 20
bake - February 2017 - 21
bake - February 2017 - 22
bake - February 2017 - 23
bake - February 2017 - 24
bake - February 2017 - 25
bake - February 2017 - 26
bake - February 2017 - 27
bake - February 2017 - Catering reinvented
bake - February 2017 - 29
bake - February 2017 - 30
bake - February 2017 - 31
bake - February 2017 - Chocolate & decorating - The Origins of Chocolate
bake - February 2017 - 33
bake - February 2017 - 34
bake - February 2017 - 35
bake - February 2017 - Sharing Smiles with CAKES
bake - February 2017 - 37
bake - February 2017 - Breads - Farm to Table
bake - February 2017 - 39
bake - February 2017 - Pastries - Savory Strength
bake - February 2017 - 41
bake - February 2017 - Foodservice - Pizza Developments
bake - February 2017 - 43
bake - February 2017 - Beverages - The Coffeehouse Vibe
bake - February 2017 - 45
bake - February 2017 - Product showcase
bake - February 2017 - 47
bake - February 2017 - Classifieds
bake - February 2017 - Ad index
bake - February 2017 - Formulation of the month
bake - February 2017 - 51
bake - February 2017 - 52
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https://digital.bakemag.com/sosland/bake/bake-redbook-2022
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https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
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https://digital.bakemag.com/sosland/bake/bake-september-october-2021
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