Meat&Poultry - March 2013 - (Page 56)

Ingredient Solutions Accent on adventure Spicing up new meat and poultry products with combined flavors and global influence BY KEITH NUNES knunes@sosland.com M eat and poultry products are Mixes in flavors such as chipotle BBQ, the introduction of Tuscan, Cuban, ideal delivery vehicles for fla- tomato and chili pepper and cracked Moroccan and Southwest seasonings. vors. The variety of marinades and peppercorn. The new products high- Yet the challenge for product devel- rubs being introduced today combined light how consumer palates have ex- opers is to predict what flavor trends with where the creative talents of re- tended beyond traditional flavors. will drive sales in the future. In the search chefs may take the segment McCormick & Co., Sparks, Md., savory segment, Bell Flavors and Fra- in the next few years makes this an introduced a variety of innovative fla- grances, Northbrook, Ill., said Mexi- interesting time in the marketplace. vor options in 2012, including molas- can food consumption is increasing In 2013, it appears flavor combina- ses bacon seasoning and steakhouse faster than any other segment in the tions may be the order of the day. New onion burger seasoning under its Grill foodservice category and is becom- from the Kraft Foods Group, North- Mates line. The company also showed ing more popular for home prepara- field, Ill., will be three new varieties the impact of global cuisines under its tion. As a result, the company believes of A.1. Dry Rubs and A.1. Marinade McCormick Gourmet banner with consumers will be looking for region- Top ethnic cuisines and flavors in 2013 may be Peruvian, regional, fusion, Korean and Southeast Asian, specifically Thai, Vietnamese and Malaysian. al Mexican and Latin American flavors, which may include fl avors derived from Aji Amarillo, a Peruvian yellow chile powder, sofrito, which commonly features garlic, onion and tomatoes, and moles. There also will be more interest in regional cuisines such as New Orleans seafood boil, bourbon and Andouille sausage. The market research fi rm Packaged Facts, Rockville, Md., reinforced Bell’s focus on regional Mexican and Latin flavors by noting Hispanic foods Korean BBQ wings. Photo Courtesy of McCormick 56 • Meat&Poultry • March 2013 • www.MeatPoultry.com and flavors will remain on-trend. Hispanic foods and beverages appeal to a http://www.MeatPoultry.com

Table of Contents for the Digital Edition of Meat&Poultry - March 2013

Meat&Poultry - March 2013
Table of Contents
Commentary - Food-safety déjà vu
Business Notes - Vilsack details sequester impact on meat industry
More horse meat detected in European products
Smithfield, Kansas City Sausage form jv
Tyson addresses plant closure, acquisitions
Sanderson to build poultry complex in Texas
USDA expected to OK horse-slaughter plant
Washington - Consequences of inspection cuts
Top 100 - This year's Top 100 ranking reflects the industry's evolution during challenging times
Corporate Citizenship - Sustainability-driven
Small Business Matters - Aiming to please
Ingredient Solutions - Accent on adventure
Pork Processing - Hog ties
Tools of the Trade - Cool Birds
Packaging Solutions - MAP mindsets
Show Preview - Worldwide welcome
From the Corral - Slow and steady improvements
Names in the News
New Product Showcase
Classified Advertising
Advertisers
The Insider

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