Culinology - June 2015 - (Page 24)

FUNCTIONAL foods A kale, walnut and feta cheese topping sprinkled on baked sweet potatoes offers a functional boost for a familiar food. fortification with protein, potassium and magnesium, as excessive inclusion resulted in bitterness, undesired flavors or textural issues. This was particularly an issue in the white sauce. The researchers concluded that "the development of fortified sauces is a simple approach to improving energy intake for hospitalized older people, both through the nutrient composition of the sauce itself and due to the benefits of increasing sensorial taste and lubrication in the mouth." Functional ingredient menu Every functional ingredient poses a different formulation challenge and must be evaluated by Cannabis: An herb with benefits At the National Restaurant Association Restaurant, Hotel-Motel Show held this past May in Chicago, Chef Melissa Parks, co-author of "Herb: Mastering the Art of Cooking with Cannabis," a collaboration with www.herb. com, discussed the fundamentals of treating the cannabis plant as an herb in cooking that may have untapped functional potential. And similar to basil and oregano, there are many flavor profiles of cannabis available to the creative culinologist, according to Ms. Parks. Here's what she shared about the art of developing cannabisinfused foods in the emerging legal market. 24 | Culinology | JUNE 2015 application, manufacturing process, distribution and shelf life requirements. "Stability, for instance, might be an issue with proteins, as they tend to denature when exposed to various heat treatments, changes in pH or agitation," Ms. Fligel said. "They will also thicken, gel or precipitate over time, impacting the final shelf life of applications. On the other hand, omega-3 fortification ingredients can cause oxidation if they're not properly processed." Glanbia Nutritionals offers a range of dairy proteins that may provide the benefits of protein and calcium as well as functional benefits. These include whey and milk protein concentrates and isolates in various forms, based on fat or mineral content. "An increasingly popular ingredient with culinologists is hydrolyzed protein," Ms. Fligel said. "These proteins are able to withstand highertemperature processing." Many functional ingredients deliver more than Donna Berry: Specialty restaurants in states where cannabis has been legalized have started putting it on the menu. What does cannabis contribute in terms of flavor and aroma? Ms. Parks: The cannabis plant is loaded with compounds, including more than 85 psychoactive compounds collectively known as cannabinoids, as well as flavonoids and terpenes. The latter give cannabis its unique odor, while most cannabinoids have no smell. The terpene profile can vary considerably from strain to strain, giving each strain its own unique flavor and aroma. The complexity of each strain varies much like wine varietals. That is where the excitement begins for a chef. One strain may be strong in honey while another more closely resembles peach. After identifying the inherent aromas you can then create a recipe. Donna Berry: How does a chef "activate" the herb to deliver it in a psychoactive form? Ms. Parks: The actual plant is sold at dispensaries in its inactive form. In order to activate the compounds, one must heat the plant. This can happen through vaping, smoking or extraction. From this activation comes the psychoactive response commonly associated with cannabis consumption. This varies by strain and dose. Donna Berry: What about dosing? How does a chef ensure the consumer gets what he's paying for in regards to function, but not too much? Ms. Parks: Dosing is both an art and a science and it varies by food application. The highly psychoactive compound tetrahydrocannabinol (THC) is almost insoluble in water but is very soluble in nonpolar solvents such as butter, oil and other fats. To get the greatest effect, the activated herb should be stabilized in a fat ingredient and then added to recipes. With each creation, you must determine the average amount being consumed to determine an acceptable dose. It is often safest to offer the cannabis in the form of an on-the-side dressing or sauce so the consumer controls the dosing. Whether considered a passing fad or an emerging market, it's true many chefs might view cooking with cannabis to be intimidating. Ms. Parks suggests they educate themselves on the topic through resources such as The Marijuana Policy Project's website (www.consumeresponsibly. org/law/). http://www.herb.com http://www.consumeresponsibly.org/law/

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