Meat&Poultry - June 2012 - (Page 58)

Ingredient Solutions Flavor adventures Ethnic foods from around the globe offer options for consumers and diners BY DONNA BERRY meatpoultry@sosland.com W hether it is retail meal solutions for home cooks or short-cuts consumers now believe that good-foryou items can be at least as tasty as indulgent ones, but product developers must remember that the quality and ‘oomph’ of the food, cooking style, herbs and spices become more important when they’re not masked by lots of fat, calories and salt.” didn’t want to sacrifice good flavor, variety and convenience,” says Sara Danforth, new product development manager. “Chicken is a natural fit for sausages because it has a neutral flavor base that easily absorbs seasonings, making for similar flavor to higherfat varieties.” Recognizing the trend in ethnic flavors, Boar’s Head Brand, Sarasota, Fla., is rolling out a line of globally inspired deli meats and cheeses appropriately branded Boar’s Head Bold. The Jerk Turkey Breast gets its inspiration from Jamaica and features a sweet and spicy flavor derived from a robust blend of allspice, cinnamon, clove, habanero pepper, black pepper and onion. Influenced by Baja, Mexico, the other meat product in the line – Chipotle Chicken Breast – reveals a smoky, aromatic blend of for the chef, center-of-the-plate protein formulators are wise to be creative with flavors – particularly ethnic flavors. This is because Americans have become more sophisticated and adventurous in their food choices as “Consumers are more willing to push beyond the boundaries of the familiar if they’re already comfortable with the cuisine in general.” a result of exposure to new cuisines experienced during foreign travel and watching food-cooking shows. “For many consumers, the longing for new and exciting f lavors is complicated by the need or desire to eat more healthful fare,” says Mary Chapman, director-product innovation, Technomic Inc., Chicago. “Most Bold, ethnic flavors can often compensate for fat and sodium reductions. For example, GNP Company, St. Cloud, Minn., just launched Gold’n Plump Parmesan Italian and Hot Italian Chicken Sausages. “Gold’n Plump consumers told us they were looking for healthier alternatives to pork and beef selections of sausages, but they 58 • Meat&Poultry • June 2012 • www.MeatPoultry.com (Photo courtesy of ACH Food Companies) http://www.MeatPoultry.com

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

Meat&Poultry - June 2012
Table of Contents
Commentary - Right on pace
Business Notes - Bob Evans to close plants, streamline transportation
Business Notes - Michigan JBS workers approve union contract
Business Notes - Pilgrim’s Pride announces layoffs
Business Notes - Lee to CEO of Tyson Foods China
Business Notes - BPI announces corporate layoffs
Business Notes - Jennie-O lifts Hormel earnings
Business Notes - OIE labs confirm atypical BSE in dairy cow
Washington - State vs. federal rights
Cover Story - Hormel milestones
Corporate Profiles - Snapshots of success
Corporate Profiles - Tyson
Corporate Profiles - JBS
Corporate Profiles - Hormel Foods
Corporate Profiles - Maple Leaf Foods
Corporate Profiles - Sanderson Farms
Corporate Profiles - Smithfield Foods Inc.
Corporate Profiles - Sara Lee
Burger Processing - Making its mark
Ingredient Solutions - Flavor adventures
Food Safety - Sample-ready, or not?
Meat Processing Operations & Engineering - Talking turkey and more
Meat Processing Operations & Engineering - Relying on expertise
Meat Processing Operations & Engineering - Managing sanitation
Sanitation Tips
From the Corral - Stop surprising consumers
Names in the News
New Product Showcase
Classified Advertising
Advertisers
The Insider

Meat&Poultry - June 2012

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