Meat+Poultry - April 2023 - 44

INGREDIENT ISSUES
International
inspiration
Flavors and tastes from abroad fuel protein
innovations in the United States
BY DONNA BERRY | meatpoult r y@sosland.com
W
" Blue Apron
is a firm
believer in
empowering
home cooks
to embrace
their culinary
curiosity and
challenge their
abilities in the
kitchen. "
- JOHN ADLER
ith Mother Nature disrupting most
of the country this winter with
atypical weather patterns, Blue
Apron, New York, set out to provide meal
kit subscribers with global culinary escapes
they can make and enjoy from the comfort of
home. New recipes include Charred Gochujang
Pork Chops with Sour Cherry Soy Sauce and
Ginger-Honey Carrots, Garlic-Caper Chicken
with Creamy Calabrian Zucchini and Orzo,
Moroccan-Style Chicken and Couscous
with Prunes and Yogurt, Pork Belly Bánh
Mì with Mango Salad, and Vietnamese-Style
Turkey Meatballs with Sweet Chili Mayo and
Lemongrass Rice.
" Blue Apron is a firm believer in
empowering home cooks to embrace their
culinary curiosity and challenge their abilities
in the kitchen, " said John Adler, vice president
of physical product at Blue Apron. " Our
inspiration comes from everywhere: meals we
have eaten, books we have read, social media,
our own family histories, new discoveries
made at the grocery store and travels abroad.
" Anytime we identify an ingredient that we
want to use for the meal kits, before we ever
begin our onboarding process, we bring it into
our test kitchen and evaluate its versatility, "
he said. " If it will only work with one protein
or in one dish format, then we likely won't
pursue adding it to the pantry. However, if we
find that it can be used across dish formats
and proteins, and we see where there are gaps
to fill or places where we might need some
redundancy, we will likely bring it on board. "
He explained that typically a recipe takes
12 weeks to go from concept to being delivered
to a customer's door. The test kitchen recipe
development process may take a day for some
meals, while others can take weeks.
" We want to make sure that every time we
test a recipe, we can deliver on the different
ways we are making the experience better for
our customers, " Adler said.
NO SHORT CUTS
Authenticity is key when setting out to provide
consumers with an international culinary
44 MEAT+POULTRY | 04.23 | www.meatpoultry.com
Blue Apron

http://www.meatpoultry.com

Meat+Poultry - April 2023

Table of Contents for the Digital Edition of Meat+Poultry - April 2023

Meat+Poultry - April 2023 - Intro
Meat+Poultry - April 2023 - 1
Meat+Poultry - April 2023 - 2
Meat+Poultry - April 2023 - 3
Meat+Poultry - April 2023 - 4
Meat+Poultry - April 2023 - 5
Meat+Poultry - April 2023 - 6
Meat+Poultry - April 2023 - 7
Meat+Poultry - April 2023 - 8
Meat+Poultry - April 2023 - 9
Meat+Poultry - April 2023 - 10
Meat+Poultry - April 2023 - 11
Meat+Poultry - April 2023 - 12
Meat+Poultry - April 2023 - 13
Meat+Poultry - April 2023 - 14
Meat+Poultry - April 2023 - 15
Meat+Poultry - April 2023 - 16
Meat+Poultry - April 2023 - 17
Meat+Poultry - April 2023 - 18
Meat+Poultry - April 2023 - 19
Meat+Poultry - April 2023 - 20
Meat+Poultry - April 2023 - 21
Meat+Poultry - April 2023 - 22
Meat+Poultry - April 2023 - 23
Meat+Poultry - April 2023 - 24
Meat+Poultry - April 2023 - 25
Meat+Poultry - April 2023 - 26
Meat+Poultry - April 2023 - 27
Meat+Poultry - April 2023 - 28
Meat+Poultry - April 2023 - 29
Meat+Poultry - April 2023 - 30
Meat+Poultry - April 2023 - 31
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Meat+Poultry - April 2023 - 33
Meat+Poultry - April 2023 - 34
Meat+Poultry - April 2023 - 35
Meat+Poultry - April 2023 - 36
Meat+Poultry - April 2023 - 37
Meat+Poultry - April 2023 - 38
Meat+Poultry - April 2023 - 39
Meat+Poultry - April 2023 - 40
Meat+Poultry - April 2023 - 41
Meat+Poultry - April 2023 - 42
Meat+Poultry - April 2023 - 43
Meat+Poultry - April 2023 - 44
Meat+Poultry - April 2023 - 45
Meat+Poultry - April 2023 - 46
Meat+Poultry - April 2023 - 47
Meat+Poultry - April 2023 - 48
Meat+Poultry - April 2023 - 49
Meat+Poultry - April 2023 - 50
Meat+Poultry - April 2023 - 50a
Meat+Poultry - April 2023 - 50b
Meat+Poultry - April 2023 - 51
Meat+Poultry - April 2023 - 52
Meat+Poultry - April 2023 - 53
Meat+Poultry - April 2023 - 54
Meat+Poultry - April 2023 - 55
Meat+Poultry - April 2023 - 56
Meat+Poultry - April 2023 - 57
Meat+Poultry - April 2023 - 58
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Meat+Poultry - April 2023 - 91
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
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http://digital.meatpoultry.com/sosland/mp/2004_05_01
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http://digital.meatpoultry.com/sosland/mp/2004_03_01
http://digital.meatpoultry.com/sosland/mp/2004_02_01
http://digital.meatpoultry.com/sosland/mp/2004_01_01
http://digital.meatpoultry.com/sosland/mp/2003_12_01
http://digital.meatpoultry.com/sosland/mp/2003_10_01
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