Culinology - September 2016 - 46

PETITS fours Clean, adventurous flavors in condiments Culinary professionals are increasingly melding the unknown with the familiar, crafting condiments consumers may use to garnish foods to serve meals with an adventurous twist - from regional barbecue, to Greek yogurt, to globallyinspired flavors with a local flair. The condiment creations also are being driven by the desire for cleaner labels and the development of more relatable ingredients. In new launches, formulators are using unique techniques to add zest and zing while keeping ingredients labels simple and sodium and sugar contents under control.  Stonewall Kitchen is getting really hot with its new Ghost Pepper Salsa. The company also has two new ethnic sauces, Honey Miso Barbecue and Sesame Teriyaki, and a new Spicy Chili Bacon Jam. Malaysian-born Chef Auria Abraham is making her spicy condiments available in the retail sector, including Hot Chili Sambal, Lime Leaf Sambal, Pandan Kava and Salted Caramel Kava. The new Heinz BBQ sauce line is a collection of regional sauces such as Carolina Vinegar Style Tangy, Classic Sweet and Thick, Kansas City Style Sweet and Smoky, Memphis Style Sweet and Spicy and Texas Style Bold and Spicy. Daesang America distributes Chung Jung One branded Asian-style condiments. The line now includes Gochujang Spicy Ketchup and Gochujang Korean Chili Sauce. Weslaco, Texas-based entrepreneur Lamar Jones commercialized The Jank, a line of barbecue sauces inspired by family cookouts, after winning an inventor grant. King's Hawaiian, Torrance, Calif., ventures beyond the bread aisle with four Hawaiianinspired barbecue sauces: Big Island Lava, Original Sweet Pineapple, Kona Coffee and Smoked Bacon. 46 | Culinology | SEPTEMBER 2016 New Jensen's Kitchen Kettle Cooked Peppers and Onions is a condiment and flavor enhancer containing no added sugars or preservatives. New Blue Plate Light Mayonnaise with Greek Yogurt is described as being slightly creamier and slightly tangier than traditional mayo. It makes flavors pop, while the added protein provides nutritional value. 

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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