Culinology - September 2017 - 16
FLAVOR trends
Regionally produced
barbecue sauces
continue to be a
bright spot in the
condiment aisle.
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16 |
reach beyond the bottle of generic tomato
ketchup for a condiment with a little more
kick. That would be one of his many homemade chutneys and jams.
One of his favorites is a tangy tomato and
chile jam. The jam gets its unique flavor from
fish sauce, which contributes a hearty umami
taste. It is balanced by the addition of demerara sugar, a dark brown sugar with a molasses kick. The mixture is then given a tart twist
from the addition of red wine vinegar. The
layers of flavors come from the chile peppers,
garlic cloves and fresh ginger that are cooked
with the vine-ripe plum tomatoes.
"Consumers, especially younger consumers, are driving innovation on menus and on
grocery shelves," said Lindsey Oostema,
senior marketing specialist, Synergy Flavors,
Wauconda, Ill. "They want authenticity and
nostalgic flavors but with a modern and upscale twist. For example, ranch dressing is
a staple but a manufacturer could make a
premium, all-natural refrigerated version top
Culinology | SEPTEMBER 2017
noted with a cucumber essence for an upscale, refreshing spin."
This is true for other mainstays such as
marinara, salsa and barbecue. According to
Mr. Sprinkle, while Italian-style sauces represent a mature market, Mexican and barbecue
sauces continue to grow slowly but steadily.
Barbecue rules
"Barbecue sauce demand showed healthy
growth the past five years as consumers increasingly tried new flavors, especially spicier
varieties," said Mr. Sprinkle. "Price gains involved premiumization of barbecue sauce, as
well as the development of organic products."
Regionally produced barbecue sauces using local ingredients continue to be a bright
spot in the condiment aisle. Sauces from the
Carolinas skew tangy and spicy from the use
of vinegar, cayenne, black pepper, crushed
red pepper, hot sauce and yellow mustard.
St. Louis barbecue, on the other hand, tends
to be quite sweet with a bit of acid from a
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Table of Contents for the Digital Edition of Culinology - September 2017
Culinology - September 2017
Table of Contents
President's Letter - Big ideas in Culinology
Emerging Trends - Taking sausage to the next level
Flavor Trends - Condiment creations - What's next?
Ingredient Trends - The seeds of beverage innovation
Campbell moves beyond pea soup
A broader market for plant protein
Member Profile - Those who can, teach Culinology
Sage advice from the professor
Expert Voices - Futuristic 'clean meat'
Food safety - High-pressure processing evolves
Industry News
Petits Fours
News Bites
Ad Index
Culinology - September 2017 - Table of Contents
Culinology - September 2017 - 2
Culinology - September 2017 - 3
Culinology - September 2017 - President's Letter - Big ideas in Culinology
Culinology - September 2017 - 5
Culinology - September 2017 - Emerging Trends - Taking sausage to the next level
Culinology - September 2017 - 7
Culinology - September 2017 - 8
Culinology - September 2017 - 9
Culinology - September 2017 - Flavor Trends - Condiment creations - What's next?
Culinology - September 2017 - 11
Culinology - September 2017 - 12
Culinology - September 2017 - 13
Culinology - September 2017 - 14
Culinology - September 2017 - 15
Culinology - September 2017 - 16
Culinology - September 2017 - 17
Culinology - September 2017 - Ingredient Trends - The seeds of beverage innovation
Culinology - September 2017 - 19
Culinology - September 2017 - Campbell moves beyond pea soup
Culinology - September 2017 - 21
Culinology - September 2017 - A broader market for plant protein
Culinology - September 2017 - 23
Culinology - September 2017 - Member Profile - Those who can, teach Culinology
Culinology - September 2017 - 25
Culinology - September 2017 - 26
Culinology - September 2017 - 27
Culinology - September 2017 - Sage advice from the professor
Culinology - September 2017 - 29
Culinology - September 2017 - Expert Voices - Futuristic 'clean meat'
Culinology - September 2017 - 31
Culinology - September 2017 - 32
Culinology - September 2017 - 33
Culinology - September 2017 - 34
Culinology - September 2017 - 35
Culinology - September 2017 - 36
Culinology - September 2017 - Food safety - High-pressure processing evolves
Culinology - September 2017 - 38
Culinology - September 2017 - 39
Culinology - September 2017 - Industry News
Culinology - September 2017 - 41
Culinology - September 2017 - 42
Culinology - September 2017 - 43
Culinology - September 2017 - 44
Culinology - September 2017 - 45
Culinology - September 2017 - Petits Fours
Culinology - September 2017 - 47
Culinology - September 2017 - 48
Culinology - September 2017 - News Bites
Culinology - September 2017 - Ad Index
Culinology - September 2017 - 51
Culinology - September 2017 - 52
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