Culinology - December 2011 - (Page 26)

FLAVORS Allison Gibeson Culinary collision course Flavor pairings extend beyond taste to texture aroma and color CULINOLOGY I DECEMBER 2011 26 I here was a time when bacon was primarily a breakfast food that made an appearance at lunch time on a bacon, lettuce and tomato sandwich. But with the broadening of consumer palates, bacon is finding its way into chocolate, ice cream and a variety of other unusual food items. “Bacon seems to be everywhere and getting paired with everything, and it actually works,” said Skip Julius, manager of culinary solutions for Sensient Flavors, Indianapolis. Bacon is one example of how product developers are combining flavors in new ways. T “We are living in the midst of a socio-cultural revolution that was really all started by The Food Network,” Mr. Julius said. “What has happened is that the consumer has become a big fan of The Food Network. In the process, they have become more educated about food in general — about ethnic cuisines, about ingredients and about cooking techniques.” Marie Wright, vice-president and senior flavorist with International Flavors & Fragrances, Inc., New York, defines flavor fusion as a broad term that started in the culinary category as the combination of different cuisines, especially Asian cuisines, were merged with Western cuisines.

Table of Contents for the Digital Edition of Culinology - December 2011

Culinology - December, 2011
President's Letter
Convention Preview
Upcoming Events
Profile - Frankly speaking
Meat Cuts - Beef: The next generation
Product Development
Flavors - Culinary collision course
Q&A Interview - Harnessing inspiration
Petits fours
Ad Index

Culinology - December 2011