Culinology - June 2017 - 11
E M E RGI NG trends
CONSUMERS WANT
NON-GMO
INGREDIENTS.
TASTE BUDS
WANT TASTE.
New pulse-based products include Tolerant green lentil
pasta and Simply Tostitos Black Bean Chips.
Association's (RCA) Annual Conference in Puerto Rico this
past March.
"A half cup of lentils can give you 9 grams of protein
compared to 2 to 4 in white rice, brown rice and quinoa.
And fiber is around 7 to 8 grams compared to 1 to 3," she
said. "If you take pasta and replaced 25% of the durum
wheat with pulse flours, the impact you can have is a 26%
decrease in the carbon footprint...you can increase the
fiber by 100% and increase the protein by 25%."
Beyond nutrition and sustainability, pulses offer versatility, as meat, dairy or egg alternatives, for thickening or
emulsification, and in batters and breading, gels and puddings, gluten-free baking and extruded products.
Charlie Baggs, chief flavor officer of Surrender Brands,
Chicago, demonstrated several recipes featuring pulses,
including gluten-free brownie bites made with chickpea
flour and topped with chickpeas and pea crisps, and a
milkshake that included chickpeas, coffee and ancho chili
powder. He also featured a regional twist on hummus, using pigeon peas instead of chickpeas with roasted garlic
and olive oil.
"Pulses are a perfect platform for creative side dishes in
restaurants," Mr. Baggs said. "They're cost effective, not
very perishable and easy to flavor with any type of ethnic
twist."
Pulses have a place in the center of the plate, too, in
such dishes as a red lentil Thai curry with duck, and on
the dessert menu in a black bean brownie sweetened
with maple syrup, dates and coconut sugar. Aquafaba,
the liquid from a can of chickpeas, may be whisked with
cream of tartar and sugar to create an egg-free meringue.
"For some of these ideas, it's not about adding protein,"
Mr. Baggs said. "Today, particularly with millennials and
Generation Z, some of this is really interesting, something
they haven't tried before, because they are very experimental, and it gives a product a healthy halo. There's tremendous opportunity here."
SATISFY BOTH.
Our #1000 Yeast Extract is Non-GMO
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908.526.2524.
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Table of Contents for the Digital Edition of Culinology - June 2017
PRESIDENT'S letter -- An evolving industry
EMERGING trends -- Trends driving growth in specialty food
EMERGING trends -- Tapping the power of pulses
INGREDIENT trends -- RISING STARS among ancient grains
LABELING trends -- Signs of the times
EDITORIAL -- Shifting animal welfare perceptions driving change across supply chain
MEMBER profile -- HITTING the mark
MEMBER profile -- A new voice in food
EXPERT voices -- INSIGHTS from Industry Trendsetters
INDUSTRYNEWS -- Positioned for the future
INDUSTRYNEWS -- RCA conference brings taste of Culinology to Puerto Rico
INDUSTRYNEWS -- RCA stirred it up in Puerto Rico
INDUSTRYNEWS -- RCA announces new officers
INDUSTRYNEWS -- Culinology awards honor industry leaders
PETITS fours -- Burger BOOM
PETITS fours -- Trends driving a category in transition
PETITS fours -- Plant-based trending? Think again, says NPD
PETITS fours -- Global savory snack market ripe for growth
PETITS fours -- How Tyson Tastemakers is changing the game
NEWS bites
Culinology - June 2017 - 1
Culinology - June 2017 - 2
Culinology - June 2017 - 3
Culinology - June 2017 - PRESIDENT'S letter -- An evolving industry
Culinology - June 2017 - 5
Culinology - June 2017 - EMERGING trends -- Trends driving growth in specialty food
Culinology - June 2017 - 7
Culinology - June 2017 - 8
Culinology - June 2017 - 9
Culinology - June 2017 - EMERGING trends -- Tapping the power of pulses
Culinology - June 2017 - 11
Culinology - June 2017 - INGREDIENT trends -- RISING STARS among ancient grains
Culinology - June 2017 - 13
Culinology - June 2017 - 14
Culinology - June 2017 - 15
Culinology - June 2017 - 16
Culinology - June 2017 - 17
Culinology - June 2017 - 18
Culinology - June 2017 - LABELING trends -- Signs of the times
Culinology - June 2017 - 20
Culinology - June 2017 - 21
Culinology - June 2017 - 22
Culinology - June 2017 - 23
Culinology - June 2017 - 24
Culinology - June 2017 - EDITORIAL -- Shifting animal welfare perceptions driving change across supply chain
Culinology - June 2017 - MEMBER profile -- HITTING the mark
Culinology - June 2017 - 27
Culinology - June 2017 - MEMBER profile -- A new voice in food
Culinology - June 2017 - 29
Culinology - June 2017 - EXPERT voices -- INSIGHTS from Industry Trendsetters
Culinology - June 2017 - 31
Culinology - June 2017 - 32
Culinology - June 2017 - 33
Culinology - June 2017 - INDUSTRYNEWS -- Positioned for the future
Culinology - June 2017 - INDUSTRYNEWS -- RCA conference brings taste of Culinology to Puerto Rico
Culinology - June 2017 - INDUSTRYNEWS -- RCA stirred it up in Puerto Rico
Culinology - June 2017 - 37
Culinology - June 2017 - INDUSTRYNEWS -- RCA announces new officers
Culinology - June 2017 - 39
Culinology - June 2017 - INDUSTRYNEWS -- Culinology awards honor industry leaders
Culinology - June 2017 - 41
Culinology - June 2017 - 42
Culinology - June 2017 - 43
Culinology - June 2017 - PETITS fours -- Burger BOOM
Culinology - June 2017 - PETITS fours -- Plant-based trending? Think again, says NPD
Culinology - June 2017 - PETITS fours -- How Tyson Tastemakers is changing the game
Culinology - June 2017 - 47
Culinology - June 2017 - NEWS bites
Culinology - June 2017 - 49
Culinology - June 2017 - 50
Culinology - June 2017 - 51
Culinology - June 2017 - 52
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