Culinology - June 2015 - (Page 18)

FLAVOR trends NPD Group: Hot sauce is universal CHICAGO - Fifty-six per cent of households have hot sauce on hand in their kitchens, and sriracha, an Asian hot sauce, is stocked in 9% of total U.S. households and 16% of households headed by someone under age 35, according to the NPD Group's audit of U.S. kitchens. The popularity of hot sauce also extends to away-from-home dining experiences, according to the market research firm, with cases of hot sauce shipped from food service distributors to restaurants and other food service outlets increased by double-digits over the past two years. "Hot sauce is clearly part of the diet of many US consumers, and it's a food that crosses gender, age, ethnicity and income," said Annie Roberts, vicepresident, NPD SupplyTrack, a service that tracks product shipments from food service distributors. "Hot or pepper sauce is a large seasoning category, and for food service manufacturers and operators it's about understanding the category's share, where the category is growing and where it isn't, and from which other categories it's stealing share." Louisiana-style hot sauce is still the leader in terms of case volume shipped from distributors to US food service outlets, but shipment growth has tapered because of the variety of hot sauces now available, according to NPD. Case shipments of some habanero hot sauce flavors, particularly habanero with fruit flavors like mango, grew tripledigits in the year ended Dec. 31, 2014, compared with the same period a year ago. There were double the cases shipped of chipotle hot sauce flavors and sriracha in 2014 than in the previous year. on," he said. "However, gochujang is everywhere; it's part of the 'fermented scene' and I'm hearing more and more about it." As director of innovation for Cargill, Christopher Runkle, CRC, said he's seeing a lot of interest in sriracha from many major food service chains. "We're seeing a lot of Korean red chile paste that's fermented with rice and/or soy bean, building flavor with umami," he said. "The fermentation process builds the umami flavor characteristics in with the heat; even with sriracha, fermentation with chiles and garlic not only drives the heat but impacts flavor." To produce gochujang, red chile is fermented with rice and soybean creating a natural umami. "They'll toss cabbage in this gochujang and ferment it further," Mr. Runkle said. "The heat driver for kimchee is gochujang." He recommends gochujang as a marinade for beef or pork alone or combined with soy sauce or honey plus lemon/lime juice to bring up the acidity. Having grown up in Tampa, Mr. Runkle enjoyed the local fare at numerous Cuban cafes. He recalls a garlic dipping sauce and the intensity of heat generated from the little white bulb. "When you crush or chop garlic, the heat from the sulfur components in garlic is released, enzyme activity drives the heat," he said. "They typically use parsley or cilantro plus garlic with lemon juice; the heat is driven by the garlic. It's a different way your tongue perceives this heat." What research scientists and chefs alike love to do with a sauce is to layer the heat. You need our flavors on tap. Our flavorists have brewed a line of craft beer flavors that will have everyone asking for another round. Bell's craft beer flavors range from subtle to major hops to those that are smooth and rich with flavor. Ask for a sample today for your new product creation. Get in touch with taste. Bell Flavors & Fragrances | www.bellff.com | info@bellff.com | (800) 323-4387 http://www.bellff.com

Table of Contents for the Digital Edition of Culinology - June 2015

Culinology - June 2015
Table of Contents
President's Letter - The art and science of collaboration
Emerging Trends - Broth is hot: No bones about it
‘Veg-centric’ cuisine on the rise
Five things to know about millennials
Flavor Trends - Spicy Complications
NPD Group: Hot sauce is universal
Functional Foods - Functional Formulations
Cannabis: An herb with benefits
Member Profile - Blg Flavors, Bold Delivery
RCA Images
Industry Images
Petits Fours - Yogurt and beverages lead IRI’s New Product Pacesetters
The state of snacking
Panera publishes ‘no no list’ of ingredients it will not use
Ad Index

Culinology - June 2015