Culinology - June 2016 - (Page 49)
Trendspotting at the Culinology Expo
Korean chile breakout "The fermented umami, soft acidity and spicy nature of Korean kimchee and gochujang were
applied in traditional and in new forms."
Kevin Appel, associate culinary director
Sterling-Rice Group, Boulder, Colo.
Goodbye to roux and heavy cream "Culinologists were
substituting nutrient-dense foods such as fruit and nut
pastes, pureed legumes and vegetables, and blended cottage cheese and Greek yogurt for typical thickeners."
Donna Berry, food scientist and Culinology contributing editor
Veni, veggie, vici... "From center of plate to delicious toppings to veggie cocktails, expo chefs were getting creative
highlighting the veg-centric trend."
Logan Julstrom, culinary innovation chef
Kemps L.L.C., Rochester, Minn.
Savory beverages "Expo chefs incorporated a host of
savory ingredients into beverages to formulate layers of rich
mouth aromas-from purple corn to yeast extracts."
Philip Saneski, student and baker
Allan Hancock College, Santa Maria, Calif.
24% of consumers
in the morning
instead of eating a full meal
Source: Packaged Facts' Breakfast: Retail Market
Trends an Opportunities US, May 2016
is not negotiable."
Dan Kish, head chef and senior vice-president
of food, Panera Bread Co., St. Louis
Taste of Peru "From aji amarillo paste to pollo a la brasa
to chicha morada fruit juice, the bold flavors of Peru were
on display throughout the expo."
Anna Klainbaum, writer and Culinology managing editor
Source: Organic Trade Association
check for serving sizes
The FDA has updated nutritional panel serving
1 SERVING PER BOTTLE
FOR EITHER BOTTLE SIZE
sizes to be more realistic for today's consumer.
JUNE 2016 | Culinology |
Table of Contents for the Digital Edition of Culinology - June 2016
Culinology - June 2016
Table of Contents
President's Letter - Best job competition
Emerging Trends - Five millenial-fueled food trends
The sun is rising on Japanese small plates
Flavor Trends - Seeing innovation through the smoke
Ingredient Trends - Adventures in ancient grains
Member Profile - Research chef extraordinaire
Expert Voices - Gas vs. electric
Industry News from the Research Chefs Association
Culinology Book - New book digs deep into Culinology
Petits Fours - Hormel launches product line for cancer patients
Vermont indicates enforcement priorities for GMO labeling law
Feeding Hispanic millennials’ craving for culture
Combo meals regaining appeal
Dairy alternatives straying from soy
News Bites - Trendspotting at the Culinology Expo
Culinology - June 2016