Culinology - September 2019 - 24
INGREDIENT trends
"Fruits and vegetables are a
great way to replace added
sugars in condiments."
Kyra Appleby, innovation technologist, iTi Tropicals, Lawrenceville, N.J.
Nashville, N.C., offers a full-flavor sweet potato ingredient with an amber hue and a sweet
brown taste profile that contributes color and
flavor. It contributes nutrition in the form of
vitamin A, as well as a bit of pectin for thickening, according to Paul Verderber, senior
vice-president of sales.
Chef appeal
There are a number of minimally processed
fruit and vegetable formats that offer whole
food ingredient appeal. They are delivered
cleaned and prepped, ready for use. If properly processed, they should deliver a com-
Liquid and Dry applications available
Please inquiry about our vegan & gluten free options
CONTACT US TO LEARN MORE!
www.blacksheepculinary.com
Visit us in April at the 2020 RCA Conference
in San Diego
parable flavor profile of fresh. Their functional
differences are often found to be favorable by
culinary professionals.
"Dried chopped vegetables have a heartier
texture and stand up to heat processing better," Ms. Houk said. "They tend to hold their
form through cooking. In addition, they absorb liquid, rather than add it, so if you want
a thicker, more robust condiment, sliced or
chopped dried vegetables are the way to go."
Freeze-dried and individually quick frozen
formats are also an option when fresh simply
does not make sense, according to Vicki
Gawlinski, marketing content manager, Van
Drunen Farms, Momence, Ill. They are a great
way to have a wide variety of produce on
hand without concerns of spoilage.
"We offer value-added services that include
fire-roasting and caramelizing, which is a big
time saver," Ms. Gawlinski said.
Ms. Appleby added, "One of the biggest
benefits [in using processed produce] is raw
material consistency." *
http://www.blacksheepculinary.com
Culinology - September 2019
Table of Contents for the Digital Edition of Culinology - September 2019
Culinology - September 2019
TABLE of contents
PRESIDENT’S letter - Making the commitment
EMERGING trends - Top flavor trends for 2019
Much ado about dates
PLANT-BASED trends - Plant-forward menus taking root
INGREDIENT ISSUES - The fresher the better
MEMBER profile - Diving into R&D
The challenge: Rapid prototyping
EXPERT voices - HITTING the sweet spot in new product development
INDUSTRY NEWS - RCA Conference heads to San Diego in 2020
2020 RCA Conference schedule sneak peek
Scholarships transform the food industry
Regional spotlight
Upcoming events/Upcoming webinar
PETITS fours - Plant-based sales surge to $4.5 billion
Concerns over responsible sourcing continue to climb
Meat eaters driving growth of plant-based burgers at QSRs
Americans missing mark on whole grain recommendations
NEWS bites
AD index
Culinology - September 2019 - Culinology - September 2019
Culinology - September 2019 - Culinology - September 2019
Culinology - September 2019 - 2
Culinology - September 2019 - TABLE of contents
Culinology - September 2019 - PRESIDENT’S letter - Making the commitment
Culinology - September 2019 - 5
Culinology - September 2019 - EMERGING trends - Top flavor trends for 2019
Culinology - September 2019 - 7
Culinology - September 2019 - Much ado about dates
Culinology - September 2019 - 9
Culinology - September 2019 - PLANT-BASED trends - Plant-forward menus taking root
Culinology - September 2019 - 11
Culinology - September 2019 - 12
Culinology - September 2019 - 13
Culinology - September 2019 - 14
Culinology - September 2019 - 15
Culinology - September 2019 - 16
Culinology - September 2019 - INGREDIENT ISSUES - The fresher the better
Culinology - September 2019 - 18
Culinology - September 2019 - 19
Culinology - September 2019 - 20
Culinology - September 2019 - 21
Culinology - September 2019 - 22
Culinology - September 2019 - 23
Culinology - September 2019 - 24
Culinology - September 2019 - 25
Culinology - September 2019 - MEMBER profile - Diving into R&D
Culinology - September 2019 - 27
Culinology - September 2019 - 28
Culinology - September 2019 - 29
Culinology - September 2019 - The challenge: Rapid prototyping
Culinology - September 2019 - 31
Culinology - September 2019 - 32
Culinology - September 2019 - 33
Culinology - September 2019 - EXPERT voices - HITTING the sweet spot in new product development
Culinology - September 2019 - 35
Culinology - September 2019 - 36
Culinology - September 2019 - 37
Culinology - September 2019 - INDUSTRY NEWS - RCA Conference heads to San Diego in 2020
Culinology - September 2019 - 2020 RCA Conference schedule sneak peek
Culinology - September 2019 - Scholarships transform the food industry
Culinology - September 2019 - Regional spotlight
Culinology - September 2019 - Upcoming events/Upcoming webinar
Culinology - September 2019 - 43
Culinology - September 2019 - PETITS fours - Plant-based sales surge to $4.5 billion
Culinology - September 2019 - Concerns over responsible sourcing continue to climb
Culinology - September 2019 - Americans missing mark on whole grain recommendations
Culinology - September 2019 - 47
Culinology - September 2019 - NEWS bites
Culinology - September 2019 - 49
Culinology - September 2019 - AD index
Culinology - September 2019 - 51
Culinology - September 2019 - 52
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