Culinology - December 2019 - 7

The next sweet and salty
An emerging flavor combination
poised to gain traction in the years
ahead is sweet and umami. What Ms.
Moskow dubbed "sexy-ugly flavor
mash-ups" are appearing on more
menus. An ice cream flavor at Salt &
Straw, Portland, Ore., combines fish
sauce caramel with palm sugar. A
dessert served at Fat Rice in Chicago
features a crispy rice treat infused with
pork floss, nori and fish sauce caramel.
"If you're looking for a flavor pow and
interesting dining experience, it's definitely a space chefs will start exploring
a bit more," Ms. Moskow said.

The next cauliflower crust
Product developers continue to discover new
possibilities for chickpeas. Already popping up
in sweet and savory spreads, snacks and more,
garbanzo beans are now breaking into the bakery
segment. Flatbreads and pizza crusts formulated
with chickpea flour will expand beyond Europe to
American freezer cases and restaurant menus,
Ms. Moskow said. Aquafaba, or chickpea soaking
water, is used in vegan recipes for cookies and
other baked foods.  
"I think the next cauli crust may be chickpea
crust," Ms. Moskow said.

The next flexitarian
Recent food trends have existed at opposite ends of a spectrum, Ms. Moskow said, citing such polarities as animals versus plants and decadent versus functional. In the future,
she predicted, consumers will settle somewhere in between.
Beef burgers mixed with mushrooms and dairy and nut milk blends represent a compromise in consumption. Another example is low-alcohol beverages, serving as a middle
ground between boozy and "sober-curious," Ms. Moskow said.
She forecast the emergence of a new
food tribe focused on mitigating climate
change. She described the "climatarian"
diet as low in animal products and high in
locally grown foods, sustainable crops and
invasive species of plants, fish and insects.
"I think people are figuring out what they
can do to help climate change or do their
part," she said. "This diet will encompass
all of those things."
DECEMBER 2019 | Culinolog y |

7



Culinology - December 2019

Table of Contents for the Digital Edition of Culinology - December 2019

Culinology - December 2019
TABLE of Contents
PRESIDENT’S letter - Celebrating our success
EMERGING trends - What we’ll be eating in 2021, according to robots
Three avenues for packaged foods sales growth
INGREDIENT Trends - Reduced-sugar SOLUTIONS
FLAVOR trends - Glazes, drizzles & concentrated sauces
MEMBER profile - In a class of her own
From culinary cast member to teaching staff
EXPERT voices - Innovating with brewers’ spent grain
INDUSTRY NEWS
PETITS fours
NEWS bites
AD index
Culinology - December 2019 - Culinology - December 2019
Culinology - December 2019 - Culinology - December 2019
Culinology - December 2019 - 2
Culinology - December 2019 - TABLE of Contents
Culinology - December 2019 - PRESIDENT’S letter - Celebrating our success
Culinology - December 2019 - 5
Culinology - December 2019 - EMERGING trends - What we’ll be eating in 2021, according to robots
Culinology - December 2019 - 7
Culinology - December 2019 - Three avenues for packaged foods sales growth
Culinology - December 2019 - 9
Culinology - December 2019 - INGREDIENT Trends - Reduced-sugar SOLUTIONS
Culinology - December 2019 - 11
Culinology - December 2019 - 12
Culinology - December 2019 - 13
Culinology - December 2019 - 14
Culinology - December 2019 - 15
Culinology - December 2019 - 16
Culinology - December 2019 - 17
Culinology - December 2019 - FLAVOR trends - Glazes, drizzles & concentrated sauces
Culinology - December 2019 - 19
Culinology - December 2019 - 20
Culinology - December 2019 - 21
Culinology - December 2019 - 22
Culinology - December 2019 - 23
Culinology - December 2019 - 24
Culinology - December 2019 - 25
Culinology - December 2019 - 26
Culinology - December 2019 - MEMBER profile - In a class of her own
Culinology - December 2019 - From culinary cast member to teaching staff
Culinology - December 2019 - 29
Culinology - December 2019 - 30
Culinology - December 2019 - 31
Culinology - December 2019 - 32
Culinology - December 2019 - EXPERT voices - Innovating with brewers’ spent grain
Culinology - December 2019 - 34
Culinology - December 2019 - 35
Culinology - December 2019 - INDUSTRY NEWS
Culinology - December 2019 - 37
Culinology - December 2019 - 38
Culinology - December 2019 - 39
Culinology - December 2019 - 40
Culinology - December 2019 - 41
Culinology - December 2019 - PETITS fours
Culinology - December 2019 - 43
Culinology - December 2019 - 44
Culinology - December 2019 - 45
Culinology - December 2019 - 46
Culinology - December 2019 - 47
Culinology - December 2019 - NEWS bites
Culinology - December 2019 - 49
Culinology - December 2019 - AD index
Culinology - December 2019 - 51
Culinology - December 2019 - 52
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