Culinology - March 2018 - 28

INGREDIENT trends

"It is no longer
enough to have easily
recognized ingredients
in the ingredient deck."
Courtney Schwartz, senior marketing communications manager,
Kemin Food Technologies, Des Moines, Iowa

The concept of solvent-free ingredient processing is taking place in many categories, in
particular with fruit and vegetable ingredients.
Suppliers are growing their offerings made
by cold-press juicing, often followed by highpressure processing (HPP).
The more traditional method of extracting liquid from fruits and vegetables is centrifugal juicing. This is where fast-spinning

Simplicity on the table
Amanda Barnes, executive chef, Chromium, Chicago,
often gets asked, "Why is your chicken so delicious?" Her
explanation exemplifies the new meaning of natural.
"We use Green Circle Chickens, derived from the
famous French Bresse line of chickens (Poulet de
Bresse) from the Bresse region in eastern France,"
she said.
Started in America by D'Artagnan LLC, Union,
NJ, the Green Circle Chicken program brought
back traditional family-farming methods. The
chickens are fed vegetables from local sources,
along with wholesome grains. They have freerange living and are Certified Humane raised and
handled in a network of small-scale farms that are
environmentally responsible and sustainable.
"These birds are raised for flavor, without GMOs
or hormones. They are air-chilled for maximum flavor
and have no added or retained water weight. And, they
are hand processed locally in a low-volume facility,"
she said.
Ms. Barnes prepares the chicken simply. She brines the
birds for five hours in a salt-sugar solution and then dries them
on wire racks in the refrigerator for two days. They are baked
without any extras and served with fried smashed fingerling potatoes
and homemade herb salad dressing.

28 |

Culinology | MARCH 2018

blades expel the juices, as compared to the
slow pulverizer with hydraulic press used in
cold-pressed technology. Consumer interest in cold-pressed juice is fueled by select
research showing that this type of juicing preserves the integrity of vitamins, minerals and
enzymes. This is because the blades encountered in centrifugal juicing generate heat and
circulate air, both of which have a deleterious
effect on nutrients. With cold-pressed processing, these elements are negligible.
The HPP technology uses very high pressure and no heat to kill potentially harmful
microorganisms to ensure a safe and goodtasting product. This technology is recognized as a minimal process, as compared to
aseptic and canning.
Ms. Schwartz summed up the future of
natural. "It is no longer enough to have easily recognized ingredients in the ingredient
deck," she said. "It goes deeper. Consumers
want to know the story behind their foods." *



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
https://www.nxtbook.com/sosland/rca/2020_06_01
https://www.nxtbook.com/sosland/rca/2020_03_01
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https://www.nxtbook.com/sosland/rca/2019_06_01
https://www.nxtbook.com/sosland/rca/2019_03_01
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https://www.nxtbook.com/sosland/rca/2012_03_01
https://www.nxtbook.com/sosland/rca/2011_12_01
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