Culinology - September 2015 - (Page 48)

PETITS fours Five ingredients to watch During the Institute of Food Technologists' annual meeting and food exposition held July 11-14 in Chicago, Mintel analysts highlighted the following ingredient trends to watch for in the coming year. 1 Acid whey The recent rise of Greek yogurt has resulted in the surplus of the problematic byproduct. For every gallon of Greek yogurt produced, three gallons of acid whey are separated during processing. But with its low pH and high mineral content, the ingredient has been difficult to dispose or repurpose - until recently. New innovations and patents are spinning the waste material into a useful and functional ingredient. Brooklyn-based The White Moustache has introduced a line of beverages made with acid whey. 2 Tiger nuts Also known as chufa or earth almonds, tiger nuts are small tubers that are touted for nutritional benefits, with prebiotic fiber, iron, potassium and other vitamins and minerals. "Nuts" is a misnomer - the crop is actually nut-free, as well as gluten-free, dairy-free and vegan friendly. Organic Gemini, Brooklyn, offers products featuring the ingredient. 3 Algae Algae ingredients are replacing hydrogenated oils, dairy and eggs in many free-from foods. As a more sustainable substitute for olive or canola oil, algae oil may be produced in an environmentally controlled plant unlike conventional oil crops. Other benefits include a neutral flavor, stability and low levels of saturated fat. Algae oil adds DHA omega-3 fatty acids to Norwich, N.Y.based Chobani's Tots yogurt pouches. 4 Kokumi enhancers An emerging Japanese taste concept is kokumi, which, like umami, adds a premium mouthfeel in snacks and sauces. Kokumi is said to replicate the sensation of slow-cooked cuisines with a taste and texture likened to that of Gouda cheese. The addition of kokumi to foods may help reduce fat intake by imparting rich and lingering flavors. Japanese snack maker Calbee delivers kokumi flavor profiles in a line of potato chips. 5 Matcha Boasting benefits of health and sustained energy, the green tea powder is gaining momentum in a variety of product introductions. According to Mintel, 80% of matcha products introduced between 2012 to 2014 came from Japan, but matcha is moving to more markets, spanning such categories as bakery, desserts, confectionery, sauces and seasonings, and snacks. Matcha green tea powder boasts benefits in a variety of new products. 48 | Culinology | SEPTEMBER 2015

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

Culinology - September 2015
Table of Contents
President's Letter - It all started with eggs
Emerging Trends - Consumers shifting from sweet to sour
Meeting consumer demand for local
Ingredient Applications - Pulses take off
Plant proteins offer egg replacement options
Flavor Trends - Mixology on the menu
Member Profile - 'Easy' does it
10 years later — Remembering Hurricane Katrina
Industry News
Petits Fours - Nestle USA putting a fresh spin on frozen
Five ingredients to watch

Culinology - September 2015