Culinology - September 2017 - 17

FLAVOR trends

heavy tomato base. Kansas City
barbecue uses a similar base
but adds more layers of flavor
with smoke and molasses. In the
Southwest, Texans favor spice and
heat, with a hint of sweetness.
Around the world, barbecue
gets bolder. In Latin America it's all
about red chiles and cilantro, while
in Korea, black and chile peppers
combine with the Asian flavors of
soy sauce, sesame and ginger.
The Middle East tends to be more
fragrant than spicy heat, relying on
the flavors of cardamom, cinnamon, cloves, cumin and garlic.
Ssamjang sauce is a type of
Korean barbecue sauce that is
gaining popularity with the food
truck trend. Its main ingredients
are doenjang, a slow-fermented
soybean paste with a rich umami
taste, and gochujang, a red chile
paste.

add depth to the ranch, while the
dairy balances the heat."
Mr. Warsow's Eastern
European heritage drives
him to use bay leaves to
add non-characterizing
background notes to rich
sauces. He also likes to
use thyme to enhance
the "warmness" of a
flavor profile.
"Thyme can be polarizing, so you have to
be judicial in its use," he
said.
Ms. Heimann's tricks
include using miso to add
complexity to sweet teriyaki-like
sauces and even caramel sauces.
"Fish sauce can replace
Worcestershire in for extra oomph,"
she said. "Black garlic can replace
balsamic vinegar. It's all about finding balance." *

Za'atar, a Middle Eastern spice blend, can
add an unexpected flavor twist.
©farbled_01-stock.adobe.com

New territory
Sauce innovation is often about
adding a new layer of flavor or
swapping flavors.
"Zhug is likely to become the
next hot sauce, as regional Middle
Eastern foods are on a rapid rise,"
Mr. McDonald said. "Cold and
creamy dressing-style sauces
complement zhug, as they offset
the heat."
"I often add some mushroom
powder to sauces because it gives
a savory umami flavor without being something many people can
put their finger on," said Aspen
Burkhardt, a regional account
manager at LifeSpice.
Za'atar gives Pomodoro an
unexpected twist, according to
Christopher Warsow, manager of
culinary applications, Bell Flavors
and Fragrances, Northbrook, Ill.
The sesame adds richness while
the thyme gives it a pungent herbaceous note.
"We've created a ranch dressing
spiked with Japanese togarashi,"
Mr. Warsow said. "The citrus notes

flavor
innovators!
Specializing in soup bases, sauces
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800-222-1296

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SEPTEMBER 2017 | Culinology
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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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