Culinology - September 2016 - 28

FLAVOR trends the flavors of the condiment." Mr. Jensen believes food toppings should complement food, not overpower it. With this mindset, he created Kettle Cooked Peppers and Onions flavor enhancer, condiment, dip, sauce Guy Meikle, corporate chef, Mizkan America Inc., Mount Prospect, Ill. and marinade. Made with 100% pure olive oil, this pourable product long been a source of excessive bourbon, delivering an explosion of contains no added sugars or sodium. "The days of relying on salt preservatives and comes in original flavor." as the 'magic bullet' to provide a and sriracha flavors. boost of flavor are long gone," said Culinary foundations Peppers and onions are caramelMr. Gunn. "One of my favorite flavor- ized in small batch kettles. The heat Innovative condiment creations boosting ingredients is miso powder. allows for non-enzymatic browning are also being driven by the desire It helps bolster that foundational for cleaner labels with easyof the natural sugars, which proumami flavor we get with added to-understand ingredients and duces a more immediate, intense healthful profiles. To accomplish this, salt. I also like roasted onion sweetness in the product. The sribase. Adding a little to a formula formulators are reaching into their racha variety is the original product culinary bag of tricks to add zest and boosts the roasted or sautéed formulation, just with some kick. characteristics of kettle-cooked zing to products that appeal to the condiments. Another favorite is Regional flair most discriminating label reader. lemon juice, just enough to brighten For some companies, that go-to For example, condiments have flavor speaks to the region, adding authenticity. "As Mainers, we like to use maple syrup and maple sugar as a sweetener to provide a recognizable point of difference from TM more generic sweeteners," Mr. Cousminer said. "We use it in jams, dressings and sauces, fruit butters, TM mustards, even in an aioli to provide that 'touch of New England.'" Michael Anderson, founder, Organic Certified and Traditional Bases Spice Crafters LLC, Orlando, is * No Gluten introducing chilau sauce - a * No MSG, HVP or AYE Cuban-inspired tomato-based * No Artificial Colors, Ingredients or Flavors enchilada sauce that has evolved over the years in central Florida - which he calls a "Tampa thing." "Chilau not only represents a historic time and flavor of Tampa Bay, it represents cultural diversity and a lifestyle of down-home cooking, seafood and family," Mr. Anderson said. "Today's consumers are seeking more of what's different and delicious. I think we are only scratching the surface of what flavors are to come through ® combinations of ingredients from different cultures and varied ed WB E Ce rtifi ph (219) 879-8236 cooking styles." * ® SES T BA "Millennial audiences, in particular, want flavors that spark their imaginations and tell a story." Clean Label is the New Normal Simply Soup Bases Integrative 'S DELIGHT GOURME FAC TURER OF COOK MA | Culinology | SEPTEMBER 2016 28NU sales@integrativeflavors.com www.integrativeflavors.com http://www.integrativeflavors.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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