Meat&Poultry - April 2012 - (Page 88)

Ingredient Trends BY KAREN WEISBERG meatpoultry@sosland.com Tracking global ingredient trends F lavor companies have recognized the demand for globally influauthentic foods and flavors in other countries, according to Armstrong. “It can actually be a struggle to get the flavors that used to be associated with a particular region – even when you’re in that region,” she says. For example, consumers are no longer intrigued by generic Mexican foods. They want to experience the flavors and recipes of specific regions within the country, such as Oaxaca or Guadalajara. sines are taking a foothold in the US, we tend to ‘Americanize’ them during the initial phases of growth. Later on, after initial acceptance, they go back to having much more authentic profi les as, for example, Thai food has today.” “It used to be, before the economy crashed, people would try exotic meals, but now they’re watching their money and looking for more approachable items,” says Christopher Warsow, corporate executive chef for Bell Flavors and Fragrances, Northbrook, Ill. enced ingredients and are focusing their efforts on forecasting the flavors that may one day be the focus of the North American palate. Every year, many of the leading flavor companies publish their predictions for what the most popular flavors and flavor combinations will be during the year. A variety of “foreign/exotic” combinations appears in this year’s predictions, and that makes perfect sense, according to Cathy Armstrong, vice president of corporate communications for Comax Flavors, Melville, NY. “This is because the world is shrinking and consumer taste interests are expanding,” she says. “As such, unusual flavors and flavor combinations are emerging all the time. “We are seeing a cross-pollination of fl avor trends such as people from the East being interested in flavor profi les from the West and vice versa. There’s been a true globalization of demands in flavor development. There’s no segmentation anymore.” Because of this cross-pollination, it’s sometimes challenging to identify Regional distinctions “We think there’s a new awareness of regional distinctions from different cultures that may have been overlooked, such as the differences among the varied regions of Italy, from Tuscany to Sicily, from Northern Italian cuisine to Southern Italian cuisine,” Armstrong says. “In China, the flavors and presentation are distinctively different from province to province.” Each flavor company strives to be the first to recognize and re-create those subtle – and sometimes not so subtle – flavor notes and distinctive differences. Emil Shemer, director of food solutions at Sensient Flavors, Indianapolis, Ind., says, “When flavors and/or cui- ‘Trickle-up’ info On balance, Bell Flavors and Fragrances is not focusing exclusive – or even primary – attention on white-tablecloth “trickle down” trends today, but rather on the “trickle up” influence emanating from independent retailers and food trucks. “It’s the new ‘American fusion comfort foods’; people are doing fusion everything,” says Warsow. “They’re taking the familiar taco and doing Korean bulgogi barbecue. We sell a ton of hotsauce powder to infuse cayenne pepper flavor into foods, as well as spicy chili garlic sauce, like a Korean flavor.” ■ 88 • Meat&Poultry • April 2012 • www.MeatPoultry.com http://www.ingredientssolutions.com http://www.MeatPoultry.com

Table of Contents for the Digital Edition of Meat&Poultry - April 2012

Meat&Poultry - April 2012
Table of Contents
Commentary - Assassinating effective technology
Business Notes - LFTB fallout continues
Business Notes - Thompson to CEO of McDonald’s
Business Notes - Introducing: NAMA
Business Notes - Group to acquire Burger King restaurants
Business Notes - JBS may leave Argentina
Business Notes - JBS Q4 earnings advance despite Pilgrim’s Pride loss
Business Notes - Tyson addresses its strategy and stance on LFTB
Washington - Family farm labor pains
Cover Story - Team builder
Food Safety - Full speed ahead
CEO Series - Executive experience
Ground Beef - Burger nirvana
Meat Processing - Operations & Engineering
Flooring - Building a solid foundation
Contract Sanitation - Focus on plant sanitation
Sanitation Tips (Consejos de Sanidad) - Cleaning compounds
Sanitation Tips - Be cautious with chemicals
Packaging Solutions - Sandwich success
Ingredient Issues - ‘Real food’ nutrition
Ingredient Trends - Tracking global ingredient trends
Small Business Matters - Remote possibilities
Leadership Development - Creating future leaders
From the Corral - On-farm handling
Labor - Balancing and bargaining act
Names in the News
New Product Showcase
Classified Advertising
Advertisers
The Insider

Meat&Poultry - April 2012

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