Culinology - September 2016 - 24

FLAVOR trends "It's not enough to be spicy hot. Be three dimensional. Judson McLester, executive chef and ingredient sales manager, McIlhenny Co., Avery Island, La. Stonewall Kitchen, York, Maine. This is exemplified in the company's recently launched ghost pepper salsa, where tomatoes add sweetness and mellow the heat. "We are also working a lot with miso, the traditional Japanese fermented soybean paste," Mr. Cousminer said. "Miso works well in savory sauces and dressings because it provides umami along with its own unique flavor profile." The consensus is sophisticated heat and sweet combinations are driving innovation. "Green serrano chile and mango make a great dressing," said Jean Shieh, marketing manager, Sensient Natural Ingredients, Turlock, Calif. "The fruity notes and medium heat of the serrano chile pepper smoothly integrate with the sweetness of mango. Another favorite is ancho chile teriyaki as a marinade, which delivers smoky notes with chocolate undertones." Another example comes from TW Garner Food Co., Winston-Salem, N.C. Texas Pete Fiery Sweet Sauce combines spicy cayenne pepper flavor with sweet molasses. "The flavor is so versatile that you can use it either as an ingredient or as a condiment, especially on an Asian dish," said Ann Garner Riddle, chief executive officer. "There's a great deal of interest in flavors from the Mediterranean and Middle East. Many of them are quite hot, but the combination of ingredients elicits a complex flavor." Innovative ingredients Though heat may be the norm, there's plenty of room for innovation in non-spicy toppings. Both savory and citrus combinations are proliferating in the category. Formulators are looking beyond lemon, lime and orange, according to Frederick Heurtin, Oregon Raspberries & Blackberries, the sw weet taste of the Great Northwest! 1 Oregon is the #1 producer of domestic IQF blackberries & black raspberries 2 Individually Quick Frozen (IQF) within hours of being picked at the peak of ripeness 3 Oregon's rich climate gro W s premium varieties of caneberries 4 Delicious and nutritious ingredients for your next product For more information visit 24 | Culinology | SEPTEMBER 2016 oregon-berries.com http://www.oregon-berries.com http://www.oregon-berries.com

Table of Contents for the Digital Edition of Culinology - September 2016

Culinology - September 2016
Table of Contents
President's Letter - 400-word limit jam session
Emerging Trends - Flavor innovation going Nuts
IFT16: The complicated reality of simple ingredients
Ingredient Trends - Embracing new proteins
Flavor Trends - Pour on the flavor
Member Profile - Corps Values
Expert Voices - PowerBar
Industry News
Student Profile - Hannah Dressen
Petits Fours
News bites
Ad Index
Culinology - September 2016 - Culinology - September 2016
Culinology - September 2016 - 2
Culinology - September 2016 - Table of Contents
Culinology - September 2016 - President's Letter - 400-word limit jam session
Culinology - September 2016 - 5
Culinology - September 2016 - Emerging Trends - Flavor innovation going Nuts
Culinology - September 2016 - 7
Culinology - September 2016 - IFT16: The complicated reality of simple ingredients
Culinology - September 2016 - 9
Culinology - September 2016 - 10
Culinology - September 2016 - 11
Culinology - September 2016 - Ingredient Trends - Embracing new proteins
Culinology - September 2016 - 13
Culinology - September 2016 - 14
Culinology - September 2016 - 15
Culinology - September 2016 - 16
Culinology - September 2016 - 17
Culinology - September 2016 - 18
Culinology - September 2016 - 19
Culinology - September 2016 - Flavor Trends - Pour on the flavor
Culinology - September 2016 - 21
Culinology - September 2016 - 22
Culinology - September 2016 - 23
Culinology - September 2016 - 24
Culinology - September 2016 - 25
Culinology - September 2016 - 26
Culinology - September 2016 - 27
Culinology - September 2016 - 28
Culinology - September 2016 - 29
Culinology - September 2016 - 30
Culinology - September 2016 - Member Profile - Corps Values
Culinology - September 2016 - 32
Culinology - September 2016 - 33
Culinology - September 2016 - 34
Culinology - September 2016 - 35
Culinology - September 2016 - Expert Voices - PowerBar
Culinology - September 2016 - 37
Culinology - September 2016 - 38
Culinology - September 2016 - 39
Culinology - September 2016 - 40
Culinology - September 2016 - Industry News
Culinology - September 2016 - 42
Culinology - September 2016 - 43
Culinology - September 2016 - Student Profile - Hannah Dressen
Culinology - September 2016 - 45
Culinology - September 2016 - Petits Fours
Culinology - September 2016 - 47
Culinology - September 2016 - 48
Culinology - September 2016 - News bites
Culinology - September 2016 - Ad Index
Culinology - September 2016 - 51
Culinology - September 2016 - 52
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