Culinology - December 2017 - 12

INGREDIENT trends

Chobani Café's
Turkish bagel
sandwich with
smoked salmon and
labne (yogurt cheese)
Photo by: Chobani

is used in a manner similar to cream
cheese or mayonnaise on sandwiches, contributing more protein and less fat.
"Yogurt is commonly
used in the household as
a low-fat replacement
for higher-fat products
and it is used similarly in
the food industry," said
Cara Dennis, research
and development scientist, Kerry, Beloit, Wis.
"Yogurt is lower in fat than
sour cream, but you still get
similar dairy and cultured notes
and creamy mouthfeel that resonates with the consumer."
Chobani Cafés, for example, use low-fat
Greek yogurt as a base for salad dressings,
such as Caesar, cucumber ranch and herb.
Whole milk Greek yogurt replaces cream in
its soups.
Due to logistics, Chobani Cafés have
limited menus, but that does not stop the
company's product developers from creating recipes for its food service and industrial
customers. In addition to soups and sauces
- even a Cajun Alfredo for pasta - recipes
include naan, a pillowy char-grilled Indian
flatbread; frosted carrot cake, which includes
yogurt in both the cake and the frosting; and
almond panna cotta.

"Swapping yogurt for
traditional fat in any recipe
makes a great call out."
Andrea Todd, associate director-culinary research and development,
CSSI Marketing + Culinary, Chicago
The company offers tips for in-house chef
creativity as well. For example, the secret to
creating a super-thick tzatziki is to use whole
milk plain Greek yogurt and to remove all excess juice from the shredded cucumber. For
a modern twist, add feta cheese or beets. To
get creative with dips, blend yogurt with white
or garbanzo beans and season with herbs.
Yogurt has application in main dishes, too.
Mediterranean cooks often serve yogurt as a

12 |

Culinology | DECEMBER 2017

topping or use it to thicken sauces. In Turkish
and Greek cuisines, seasoned yogurt is used
as a marinade for meat kabobs. The acidic
pH of the yogurt tenderizes the meat. When
the meat is grilling, the remaining marinade
may be cooked and used as sauce.
In general, Greek yogurt holds other flavors
well, according to Tyler Kinnett, executive
chef of Harvest in Boston. He likes to blend
it with herbs, spices and various oils and reductions. Menu items have included chicken
and pork dishes topped with condiments
based on Greek yogurt blended with a touch
of honey, maple syrup or hazelnut oil.
Ms. Nielsen said, "Other reasons to use yogurt include leveraging its tangy flavor profile,
which can bring zip to sweet snacks, balancing out the overall flavor. The many products
made with Greek yogurt offer more dairy protein to the mix, building on that product's sensational reputation as a protein powerhouse."
When it comes to baked goods and
sweets, pastry chefs and home bakers recognize the value of substituting some or all
of the shortening, butter, oil or sour cream
in a recipe with yogurt. It reduces fat, adds
creamy texture, and provides protein and
calcium.

Fresh innovation
Yogurt's best known functions are acting
as a texturizer, enhancing flavor and boosting
nutrients. It may be the characterizing ingredient in a recipe or a behind-the-scenes player.
For example, focusing on the morning daypart, the US Dairy Export Council developed a
frozen matcha breakfast bar filled with a highprotein, dairy-rich frozen yogurt filling. Here
yogurt is the star. It is a more subtle ingredient in a high-protein yogurt-infused waffle.
Dannon Foodservice, White Plains, NY, recently launched Snack Hacks, a program with
better-for-you snacking solutions. Recipes
include citrus avocado parfait, which combines Greek nonfat yogurt with avocado and
honey. This mixture is used to separate layers
of chopped kale, citrus salad and jalapeños,
with a final topping of sunflower seeds.
Creamy tomato bruschetta is a side-byside portable snack. Crisps and crostini
partner with a high-protein dip made of Greek
nonfat yogurt combined with garlic, basil and
parsley, and topped with diced tomatoes and
a balsamic glaze.



Table of Contents for the Digital Edition of Culinology - December 2017

Culinology - December 2017
TABLE of contents
PRESIDENT’S letter - Change is the constant
Emerging Trends - Tapping into MOCKTAIL MANIA
HEMP heating up
INGREDIENT trends - The complexity of formulating with yogurt
MENU trends - Healthy indulgences
MEMBER profile - The spice girl
A regional voice in Culinology
EXPERT voices - INNOVATION pressures near boiling point
INDUSTRY NEWS
PETITS fours - THE NEW PLEASURE PARADIGM
NEWS bites
AD index
Culinology - December 2017 - Culinology - December 2017
Culinology - December 2017 - Culinology - December 2017
Culinology - December 2017 - 2
Culinology - December 2017 - TABLE of contents
Culinology - December 2017 - PRESIDENT’S letter - Change is the constant
Culinology - December 2017 - 5
Culinology - December 2017 - Emerging Trends - Tapping into MOCKTAIL MANIA
Culinology - December 2017 - 7
Culinology - December 2017 - HEMP heating up
Culinology - December 2017 - 9
Culinology - December 2017 - INGREDIENT trends - The complexity of formulating with yogurt
Culinology - December 2017 - 11
Culinology - December 2017 - 12
Culinology - December 2017 - 13
Culinology - December 2017 - 14
Culinology - December 2017 - 15
Culinology - December 2017 - 16
Culinology - December 2017 - MENU trends - Healthy indulgences
Culinology - December 2017 - 18
Culinology - December 2017 - 19
Culinology - December 2017 - 20
Culinology - December 2017 - 21
Culinology - December 2017 - 22
Culinology - December 2017 - 23
Culinology - December 2017 - MEMBER profile - The spice girl
Culinology - December 2017 - 25
Culinology - December 2017 - 26
Culinology - December 2017 - A regional voice in Culinology
Culinology - December 2017 - 28
Culinology - December 2017 - 29
Culinology - December 2017 - 30
Culinology - December 2017 - EXPERT voices - INNOVATION pressures near boiling point
Culinology - December 2017 - 32
Culinology - December 2017 - 33
Culinology - December 2017 - 34
Culinology - December 2017 - 35
Culinology - December 2017 - 36
Culinology - December 2017 - 37
Culinology - December 2017 - INDUSTRY NEWS
Culinology - December 2017 - 39
Culinology - December 2017 - 40
Culinology - December 2017 - 41
Culinology - December 2017 - 42
Culinology - December 2017 - 43
Culinology - December 2017 - 44
Culinology - December 2017 - 45
Culinology - December 2017 - PETITS fours - THE NEW PLEASURE PARADIGM
Culinology - December 2017 - 47
Culinology - December 2017 - 48
Culinology - December 2017 - NEWS bites
Culinology - December 2017 - AD index
Culinology - December 2017 - 51
Culinology - December 2017 - 52
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