Meat + Poultry - June 2016 - (Page 48)

INGREDIENT ISSUES SMOKY FLAVOR TOPS THE CHARTS Culinary professionals have spoken. Smoking is one of the top-three hottest cooking methods among chefs today, only outranked by pickling and fermenting, according to the National Restaurant Association's "What's Hot 2016 Culinary Forecast" report. This presents an opportunity for meat and poultry processors to develop added value "smoky" prepared proteins. "Barbecuing and smoking of meat continues to gain popularity among culinary professionals and home cooks," says Mark Crass, vice president, sales and marketing, general manager, Red Arrow Products, Manitowoc, Wisconsin. "The challenge is that these processes take time and are not readily duplicated. Consumers like consistency." Red Arrow works with culinary chefs and product developers to educate them on how including condensed smokes and savory cooking method flavors can improve efficiencies and provide cost savings. These natural ingredients deliver consistent flavor and enhance the protein's inherent flavors, all while being able to create customized, signature flavor profiles. According to Chef David Salm, co-owner of Al Corso Restaurant, Collins, Wisconsin, "Red Arrow's products allow me to very precisely enhance flavors, to provide consistent results and to work faster," he says. Salm has represented Red Arrow's Legends of Smoke team in various cook-offs and is also a certified judge for barbecue competitions. In addition to smoke, grilled foods are increasingly being embraced by consumers. In fact, according to research from Datassential, Chicago, grilled is the most popular cooking method in foodservice and is featured on the menu of 80 percent of all US restaurants. The Holy Grail of outdoor grill flavors are designed to simulate the flavors that develop when juices from the food drip down onto the hot coals or wood. "Our flavors provide that same profile without the grill or cooking pit," Crass says. 48 MEAT+ POULTRY | 06.16 | www.meatpoultry.com handed down over generations. The generally accepted method of American regional barbecue is a technique of slow cooking the meat for a long period of time over very low heat using indigenous hardwood. This traditional method of cooking when done over an open fire is also referred to as pit cooking and delivers amazingly tender, moist products with distinctive smoky flavors." The flavors of American barbecue continue to evolve. According to an Internet survey of 1,768 adult users of sauces, marinades, dressings or dry seasonings by Lightspeed GMI, Warren, New Jersey, almost half (46 percent) of respondents say they prefer spicy/hot flavors. Nearly four in 10 say they prefer sweet flavors and a third prefer salty flavors. Nearly four in 10 say they prefer authentic US regional flavors, with nearly a quarter preferring locally made. Almost the same percentage prefer international/ethnic flavors. "These results underscore the need for brands to offer a wide variety of flavors, keeping up with trends consumers encounter in other food areas, to meet their demand for interesting tastes," Schaefer says. The Heinz brand is now entering the barbecue sauce category with its Heinz BBQ sauce line, a collection of authentic regional sauces made with only 100% natural, locally inspired ingredients and recipes. The five sauces were developed in partnership with five of America's top pit masters. "As interest in barbecue continues to grow across the country, people are becoming more aware that different regions have different styles of sauce, but we know that a lot of consumers are reluctant to try a sauce from a brand they don't know and trust," says Jessica Ryan, director of marketing at The Kraft Heinz Company, Pittsburgh, Pennsylvania. That's the inspiration behind the new line, which includes Classic Sweet & Thick BBQ Sauce, a well-rounded, all-American barbecue sauce. But it's the four regional flavors that Heinz is talking up. Kansas City Style Sweet & Smoky BBQ Sauce is said to be the perfect balance of thick, sweet and tangy. Memphis Style Sweet & Spicy BBQ Sauce, on the other hand, is based on brown sugar and has a rich and sweet taste with a pop of spice. Texas Style Bold & Spicy BBQ Sauce is all http://www.meatpoultry.com

Table of Contents for the Digital Edition of Meat + Poultry - June 2016

Meat + Poultry - June 2016
CONTENTS
COMMENTARY - The wage wedge
BUSINESS NOTES - TYSON POSTS RECORD Q2 PERFORMANCE
HORMEL RAISES GUIDANCE ON Q2 PERFORMANCE, ACQUIRES JUSTIN’S
JBS SWINGS TO Q1 LOSS
EPIC PROVISIONS LAUNCHES NEW LINE OF MEAT BAR
CAGE-FREE TO RULE AT DAIRY QUEEN
OLYMEL TO EXPAND PRIMARY POULTRY PLANT
CARGILL TO STAY IN WICHITA
WASHINGTON - Food safety action
BARBECUE REPORT - Barbecue friends
FOODSERVICE - Smokin' success
EDUCATION - TEXAS BARBECUE at the head of the class
RESTAURANT REPORT - THE BBQ TRAVELER
PACKAGING SOLUTIONS - 'Bone' appetit
INGREDIENT ISSUES - Flavor infusion
SMOKY FLAVOR TOPS THE CHARTS
SMALL BUSINESS MATTERS - Meat snack marvel
SMALL BUSINESS LEADER - Checking in with the chick
COVER STORY - Preferential processsing
MARKET REPORT - Traditional innovation
FOOD SAFETY - Packer perspective
PROCESSOR PROFILE - Embracing meat snacking
CONVENTION PREVIEW - AAMPed up in Omaha
FROM THE CORRAL - Cage-free caveats
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER

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