Culinology - March 2018 - 26

INGREDIENT trends

"The simplest way to qualify
an ingredient as natural is
to ensure that the key
component is natural."
Denis Neville, chief executive officer, CoreFX Ingredients, Chicago

The FDA specifically uses
"natural" language for the
category of flavors.
Photo credit: Synergy Flavors

26 |

Consumer groups claim the term is misused
and deceitful, which is why marketers are
increasingly avoiding the term and instead
talking about ingredient sourcing and the
production process, and tying this back into
health and wellness benefits.
"Ingredients that are sourced with the
highest standards around quality and ethics resonate with today's consumers," said
Shelley Balanko, senior vice president at The
Hartman Group. "The trend around collective nutrition wisdom is challenging to many
marketers who insist that consumers need
education and should be confronted with nutrition facts when consumers today are taking
a more intuitive approach to nutrition and
rely on the expertise of their social
networks more than they rely
on science," she said.
In response, ingredient companies
have become
much more
transparent
with providing the facts
about how
ingredients
are sourced
and
processed.
"The simplest way
to qualify an
ingredient as
natural is to
ensure that the
key component
is natural - solely
derived from plant or
animal origin - with acceptable processing (heat,
physical, purification, extraction,

Culinology | MARCH 2018

hydrolysis, fermentation)," said Denis Neville,
chief executive officer, CoreFX Ingredients,
Chicago. "These processes should not
chemically alter the product."
Keeping an ingredient as similar to its
origins helps a natural positioning, too. For
example, CoreFX markets grass-fed dry butter made from Irish grass-fed butter with full
traceability to the pasture. The emulsifier is
simply grass-fed nonfat dry milk, versus a
non-dairy or chemical-sounding emulsifier.
"We work closely with our agriculture
partners to ensure the highest quality for our
products, from seed development to planting, harvesting and production," said Jean
Shieh, marketing manager, Sensient Natural
Ingredients, Turlock, Calif. "We support our
food industry customers with innovations
like smoked onions, which are cold-smoked,
California-grown onions that deliver a mellow
smokiness and savory notes with no added
chemicals or flavoring agents. We have also
been providing 'no ethoxyquin added' paprika
and chili powder to address the need for
eliminating ethoxyquin from food products."
This is the type of transparency in ingredients and how they are processed that is
becoming the new natural.

Crafting quality
"Today's consumers want food, simply,"
said Brian Anderson, vice-president of marketing and innovation, Bunge, White Plains,
NY. "More and more restaurants and food
formulators are asking for artisan oils - those
that carry the premium expeller pressed,
cold pressed or virgin label. People associate
these attributes with quality."
Many cooking oils are extracted from
seeds using solvents or refined with harsh
chemicals. Although those methods are more
efficient than expeller processing, the latter
offers a cleaner label while also retaining
more of the delicate flavor and fatty acids
of the original oilseeds, according to Mr.
Anderson.
"It's no coincidence that the expeller press
market is expanding - sales are up nearly
300% since 2011 - at the same time as
more companies are bringing transparency
to all the ingredients they use, from where
they're grown to how they're processed
to how they reach people's tables," Mr.
Anderson said.



Table of Contents for the Digital Edition of Culinology - March 2018

Culinology - March 2018
TABLE of contents
PRESIDENT’S letter - A great start for 2018
EMERGING trends - 3-D printing Imagining the possibilities
EMERGING trends - Five dairy alternative beverages to watch
INGREDIENT trends - Meal kits Delivering on convenience and fl avor
EDITORIAL - Consumer technology, behaviors dramatically reshaping food service
INGREDIENT trends - Navigating Natural
Simplicity on the table
MEMBER profile - Arby’s adventurous side
Going to the next level
EXPERT voices - What’s next in sous vide?
INDUSTRY NEWS - RCA announces new leaders
INDUSTRY NEWS - Become an RCA partner with year-round sponsorship opportunities
INDUSTRY NEWS - Ambitious culinary arts and food sciences students to compete at RCA Conference
INDUSTRY NEWS - Access RCA Conference recordings
INDUSTRY NEWS - RCA Regional Events
INDUSTRY NEWS - upcoming events
INDUSTRY NEWS - Save the date for 2019
PETITS fours - Big companies thinking small about innovation
PETITS fours - Sourcing the globe for ethnic spice blends
PETITS fours - PANERA PUSHES FOR FEDERAL EGG DEFINITION
PETITS fours - McDonald’s switching to sustainable packaging
NEWS bites
Culinology - March 2018 - Culinology - March 2018
Culinology - March 2018 - Culinology - March 2018
Culinology - March 2018 - 2
Culinology - March 2018 - TABLE of contents
Culinology - March 2018 - PRESIDENT’S letter - A great start for 2018
Culinology - March 2018 - 5
Culinology - March 2018 - EMERGING trends - 3-D printing Imagining the possibilities
Culinology - March 2018 - 7
Culinology - March 2018 - EMERGING trends - Five dairy alternative beverages to watch
Culinology - March 2018 - 9
Culinology - March 2018 - 10
Culinology - March 2018 - 11
Culinology - March 2018 - INGREDIENT trends - Meal kits Delivering on convenience and fl avor
Culinology - March 2018 - 13
Culinology - March 2018 - 14
Culinology - March 2018 - 15
Culinology - March 2018 - 16
Culinology - March 2018 - 17
Culinology - March 2018 - 18
Culinology - March 2018 - 19
Culinology - March 2018 - EDITORIAL - Consumer technology, behaviors dramatically reshaping food service
Culinology - March 2018 - 21
Culinology - March 2018 - INGREDIENT trends - Navigating Natural
Culinology - March 2018 - 23
Culinology - March 2018 - 24
Culinology - March 2018 - 25
Culinology - March 2018 - 26
Culinology - March 2018 - 27
Culinology - March 2018 - Simplicity on the table
Culinology - March 2018 - 29
Culinology - March 2018 - 30
Culinology - March 2018 - 31
Culinology - March 2018 - 32
Culinology - March 2018 - MEMBER profile - Arby’s adventurous side
Culinology - March 2018 - Going to the next level
Culinology - March 2018 - 35
Culinology - March 2018 - 36
Culinology - March 2018 - 37
Culinology - March 2018 - 38
Culinology - March 2018 - EXPERT voices - What’s next in sous vide?
Culinology - March 2018 - 40
Culinology - March 2018 - 41
Culinology - March 2018 - 42
Culinology - March 2018 - 43
Culinology - March 2018 - 44
Culinology - March 2018 - INDUSTRY NEWS - Become an RCA partner with year-round sponsorship opportunities
Culinology - March 2018 - INDUSTRY NEWS - Access RCA Conference recordings
Culinology - March 2018 - INDUSTRY NEWS - RCA Regional Events
Culinology - March 2018 - INDUSTRY NEWS - Save the date for 2019
Culinology - March 2018 - 49
Culinology - March 2018 - PETITS fours - Big companies thinking small about innovation
Culinology - March 2018 - 51
Culinology - March 2018 - PETITS fours - Sourcing the globe for ethnic spice blends
Culinology - March 2018 - PETITS fours - PANERA PUSHES FOR FEDERAL EGG DEFINITION
Culinology - March 2018 - PETITS fours - McDonald’s switching to sustainable packaging
Culinology - March 2018 - 55
Culinology - March 2018 - NEWS bites
Culinology - March 2018 - 57
Culinology - March 2018 - 58
Culinology - March 2018 - 59
Culinology - March 2018 - 60
https://www.nxtbook.com/sosland/rca/2020_09_01
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https://www.nxtbook.com/sosland/rca/2011_12_01
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