Food Business News - September 25, 2012 - 44

Ethnic lavors Ethnic Flavors Ethnic Flavors

toward the

E

thnic cuisines have had a major impact on American food trends both at food service and retail. In the dairy segment this influence has been evidenced recently in ice cream, which is driven by new and emerging flavors. Today’s ice cream flavor trends continue to reflect ethnic influences that may be found in the full spectrum of global cuisines. “In a broad sense, even vanilla and chocolate are ethnic flavors,” said Scott Rankin, Ph.D., chair of the food science department at the University of Wisconsin-Madison. “Those ingredients come from places like Mexico, Madagascar and Indonesia.” Tropical fruit flavors have influenced traditional ice cream flavors as well, and Latin flavors, sometimes based on traditional Latin desserts, have become a mainstay. “Dulce de Leche has been with us for at least 10 years, and that has become a big part of ice cream,” Dr. Rankin said. Indeed, Dulce de Leche is a regular flavor in the HäagenDazs portfolio, a product line of Dreyer’s Grand Ice Cream, Inc., Oakland, Calif., and a business unit of Nestle S.A. Before a flavor like curry ice cream or beer ice cream reach the level of mainstream consumer acceptance, it is often

vetted in the arena of specialty retail, said Tom Schufreider, vice-president of marketing and business development for Synergy Flavors, Waucanda, Ill. “Right now there is quite a boom in pushing the envelope in flavors and flavor combinations,” he said. “There are highly-skilled, well-trained chefs experimenting with flavors and

cuisines play a role there, too. “Several years ago we made an ice cream with habanero and mango,” he said. “Habanero is very high in capsaicin, which is where the burn comes from. That habanero burn comes on late, so when you put it in your mouth you have the sweet, creamy mango flavor and then the burn comes in, so it’s a very

Ice cream makers are experimenting with ethnic flavors and new technologies
spices and inclusions. They are doing the same things with the ice cream platform, in the same ways that they would with center-of-the-plate items or pastry items in restaurants.” He points to “gelaterias,” like Black Dog Gelato in Chicago, where ethnic flavors help form a flavor mix that includes offerings like goat cashew caramel, espresso and orange with toasted coconut, Mexican hot chocolate, and Nutella with pretzels. From such niche outlets a flavor trend may get into a restaurant chain. Dr. Rankin said food science departments at many universities continue to experiment with flavors as well, and ethnic interesting taste experience.” While Latin flavors are often rich and fiery, Asian flavors may lean more toward the subtle, and yet both can work well in ice cream. “Asia has had an impact on flavor trends,” Dr. Rankin said. “Different types of teas are showing up, and some offer nutritional functions as well as flavor. Some of those flavors, like various melon flavors, can be pretty delicate.” The understated flavor of a base ice cream is suited handle the spicy or the sublime, Mr. Schufreider said, which is part of the reason why ice cream is a dessert with universal appeal. “Ice cream has all the things

a consumer is looking for — it’s refreshing, sweet, offers a real visceral sensation,” he said. “It’s got fat, which provides a good richness, and that sweet, creaminess works synergistically with so many fruit flavors and spicy flavors, that ice cream is really a wonderful platform to work from.” Of course it is not just ethnic cuisines that influence the evolution of ice cream flavors, but concepts like salty-sweet juxtapositions are found in, or blended with ethnic flavor trends. Dr. Rankin and Mr. Schufreider both said sea salt and saltycaramel flavors have done well in confectionery foods and are now showing up in ice cream. Ice cream makers and suppliers have faced technical challenges as they have expanded the dessert’s vocabulary, both experts said. “In the last 5 to 10 years we have seen more and more additions of baked inclusions, including things like graham cracker pieces, or dark chocolate wafers, in a cookies and cream flavor,” Mr. Schufreider said. “Bakeries have needed to come up with low-moisture products that do not become hydroscopic (moisture attractive) in ice cream.” DBN David Phillips editor@sosland.com

44

FOODBUSINESS NEWS

®

September 25, 2012



Food Business News - September 25, 2012

Table of Contents for the Digital Edition of Food Business News - September 25, 2012

Food Business News - September 25, 2012
ConAgra net soars on acquisitions
Beef Products, Inc. strikes back
Energy drinks under the microscope
Table of Contents
Web Contents
Editorial - Literature review highlights myth surrounding herbicides, pesticides
Zein Abdalla named president of PepsiCo, Inc.
B&G Foods to acquire brands from Chipita America
Rabobank warns ‘agflation’ on the rise
Itochu Corp. to acquire Dole Food businesses
F.D.A.: Too early to know if action needed on arsenic in rice
McDonald’s adding calorie counts to menus
Monogram Food Solutions buys corn dog maker
Pepperidge Farm Innovation Center opens
Coca-Cola completes senior leadership roster
New York approves large soda ban
Cargill, DSM discussing cultures business sale
Hershey to acquire rest of Indian j.v. partner
Starbucks debuts single-cup brewer
International unit helps drive General Mills’ income up 35% in quarter
Obesity rate may exceed 60% in 13 states by 2030
Niche category leadership propels Hormel Foods
Market Insight - Lower cocoa, sugar prices weigh on milk chocolate bar index
Washington - Energy drinks under the microscope
Citrus Flavors - When an orange isn't just an orange
Ingredient Innovations - Polyoils assist in cutting calories in menu items
Dairy Business News - Chaos reigns in the yogurt aisle
ConAgra launches Healthy Choice Greek frozen yogurt
SensoryEffects, Arps Dairy enter licensing agreement
Rabobank ranks 20 top global dairy companies
Hershey unveils $300 million plant expansion
Ethnic Flavors - Trending toward the exotic
Dairy Business - Infant nutrition at heart of Nestle growth strategy
General Mills sharpens Yoplait's focus
New Food Products
Ingredient Market Trends - Winter wheat planting under way
Ingredient Markets
Supplier Innovations and News
Classifieds
Marketplace
Ad Index
Food Business in the News
Food Business News - September 25, 2012 - Energy drinks under the microscope
Food Business News - September 25, 2012 - 2
Food Business News - September 25, 2012 - 3
Food Business News - September 25, 2012 - Table of Contents
Food Business News - September 25, 2012 - 5
Food Business News - September 25, 2012 - Web Contents
Food Business News - September 25, 2012 - 7
Food Business News - September 25, 2012 - Editorial - Literature review highlights myth surrounding herbicides, pesticides
Food Business News - September 25, 2012 - 9
Food Business News - September 25, 2012 - Rabobank warns ‘agflation’ on the rise
Food Business News - September 25, 2012 - 11
Food Business News - September 25, 2012 - F.D.A.: Too early to know if action needed on arsenic in rice
Food Business News - September 25, 2012 - 13
Food Business News - September 25, 2012 - Coca-Cola completes senior leadership roster
Food Business News - September 25, 2012 - 15
Food Business News - September 25, 2012 - Cargill, DSM discussing cultures business sale
Food Business News - September 25, 2012 - 17
Food Business News - September 25, 2012 - Hershey to acquire rest of Indian j.v. partner
Food Business News - September 25, 2012 - 19
Food Business News - September 25, 2012 - Starbucks debuts single-cup brewer
Food Business News - September 25, 2012 - 21
Food Business News - September 25, 2012 - 22
Food Business News - September 25, 2012 - 23
Food Business News - September 25, 2012 - International unit helps drive General Mills’ income up 35% in quarter
Food Business News - September 25, 2012 - 25
Food Business News - September 25, 2012 - Obesity rate may exceed 60% in 13 states by 2030
Food Business News - September 25, 2012 - Niche category leadership propels Hormel Foods
Food Business News - September 25, 2012 - Market Insight - Lower cocoa, sugar prices weigh on milk chocolate bar index
Food Business News - September 25, 2012 - 29
Food Business News - September 25, 2012 - 30
Food Business News - September 25, 2012 - 31
Food Business News - September 25, 2012 - Washington - Energy drinks under the microscope
Food Business News - September 25, 2012 - 33
Food Business News - September 25, 2012 - Citrus Flavors - When an orange isn't just an orange
Food Business News - September 25, 2012 - 35
Food Business News - September 25, 2012 - 36
Food Business News - September 25, 2012 - Ingredient Innovations - Polyoils assist in cutting calories in menu items
Food Business News - September 25, 2012 - 38
Food Business News - September 25, 2012 - 39
Food Business News - September 25, 2012 - 40
Food Business News - September 25, 2012 - SensoryEffects, Arps Dairy enter licensing agreement
Food Business News - September 25, 2012 - Hershey unveils $300 million plant expansion
Food Business News - September 25, 2012 - 43
Food Business News - September 25, 2012 - Ethnic Flavors - Trending toward the exotic
Food Business News - September 25, 2012 - 45
Food Business News - September 25, 2012 - Dairy Business - Infant nutrition at heart of Nestle growth strategy
Food Business News - September 25, 2012 - 47
Food Business News - September 25, 2012 - 48
Food Business News - September 25, 2012 - 49
Food Business News - September 25, 2012 - 50
Food Business News - September 25, 2012 - 51
Food Business News - September 25, 2012 - General Mills sharpens Yoplait's focus
Food Business News - September 25, 2012 - 53
Food Business News - September 25, 2012 - 54
Food Business News - September 25, 2012 - 55
Food Business News - September 25, 2012 - New Food Products
Food Business News - September 25, 2012 - 57
Food Business News - September 25, 2012 - 58
Food Business News - September 25, 2012 - Ingredient Market Trends - Winter wheat planting under way
Food Business News - September 25, 2012 - Ingredient Markets
Food Business News - September 25, 2012 - 61
Food Business News - September 25, 2012 - 62
Food Business News - September 25, 2012 - 63
Food Business News - September 25, 2012 - 64
Food Business News - September 25, 2012 - 65
Food Business News - September 25, 2012 - 66
Food Business News - September 25, 2012 - 67
Food Business News - September 25, 2012 - 68
Food Business News - September 25, 2012 - 69
Food Business News - September 25, 2012 - Supplier Innovations and News
Food Business News - September 25, 2012 - 71
Food Business News - September 25, 2012 - 72
Food Business News - September 25, 2012 - Classifieds
Food Business News - September 25, 2012 - 74
Food Business News - September 25, 2012 - Marketplace
Food Business News - September 25, 2012 - 76
Food Business News - September 25, 2012 - Ad Index
Food Business News - September 25, 2012 - Food Business in the News
Food Business News - September 25, 2012 - 79
Food Business News - September 25, 2012 - 80
Food Business News - September 25, 2012 - 81
Food Business News - September 25, 2012 - 82
Food Business News - September 25, 2012 - 83
Food Business News - September 25, 2012 - 84
Food Business News - September 25, 2012 - 85
Food Business News - September 25, 2012 - 86
Food Business News - September 25, 2012 - 87
Food Business News - September 25, 2012 - 88
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