Culinology - March 2020 - 20

MENU trends

Photo credit: Seaspice

Madison Giacherio, junior food scientist at
Edlong, added, "Butter, cheese and yogurt
are enhancers. They are the ingredients that
may not be needed in a dish, but are included
to add mouthfeel, richness and creaminess."
Including dairy, as well as eggs and even
some meat broth is a way for flexitarians
to enjoy the familiarity of taste while having
plant based as the main star of the meal. It's
a trick that prepared food manufacturers are
embracing.
"Yogurt is an especially popular sauce
when enhanced with herbs," said Chef
Greene. "And, adding umami ingredients,
especially smoky flavors, can really enhance
plant-based foods."
Aspen Burkhardt, culinary council member
at LifeSpice said, "The addition of dairybased items, as well as eggs, in plant-based
prepared foods can add richness and depth
of flavor. These ingredients may also provide
some 'clean-label' functionality, such as
emulsification and leavening."
Her suggestions include browned butter with herbs over vegetables like butternut
squash, carrots and parsnips. Maybe cotija
cheese on mushroom and squash tacos.
"Whatever it is, it's a small percent of the
total dish," Ms. Burkhardt said.
Jean Heimann, senior culinary scientist at
LifeSpice added, "Even cooking the vegetables in beef, chicken or parmesan broths can
add umami depth to the plant-based food."
For vegan products, culinary professionals
may explore the inclusion of vegan dairy flavor

systems offered by ingredient suppliers. Dairy
fermentation technology - without any dairy -
produces solutions that contribute the flavor,
richness and even mouthfeel of dairy while
maintaining a vegan label.
"Each application scenario poses unique
challenges," said Corunda Pruitt, senior technologist for Synergy Flavors Inc., Wauconda,
Ill. "The systems are designed to supply a
positive organoleptic experience including
taste, texture, body and mouthfeel across a
spectrum of food matrices."
Ms. Sabo said, "When it comes to developing plant-based foods, as with any food, flavor is very important. We have vegan butter,
cheese, milk, umami and cultured flavors to
help plant-based products taste better."
Consumers are starting to become more
discerning with products making plant-based
call-outs, according to Melissa Abbott, vicepresident, The Hartman Group, Bellevue,
Wash. Wellness-minded consumers understand that highly processed, "denatured"
foods, often sourced from processed grain
and seed oils, are not health supportive.
"To them, it's about the integration of whole
plant-foods," Ms. Abbott said.
MiDAS Foods International, Oak Park,
Mich., offers spices and rubs that provide
many satisfying attributes usually only found
in animal-based proteins. Some blends increase umami, while natural smoke and grill
flavors are suggestive of the cooking techniques employed with meat.
"A little char and smoke, when balanced
with salt and other flavors, can take a regular
roasted root vegetable from a side dish to the
center-of-the-plate," said Jerry McDonald,
vice president of culinary at MiDAS Foods.
He suggests the same for meatless
meatballs.
"Combine quinoa, mushrooms and black
beans with some roasted beets and brown
rice. Form them into balls and sear them to
develop just the right amount char," he said.
"When served with a garlicky and spicy arrabiata sauce in an open-faced sandwich, you
will forget you are eating vegan."
Add a sprinkle of Parmesan to keep the
flexitarian engaged.

Plants in their native form
Kerry Lane, owner and co-founder, Beaut
Burger, Tucson, Ariz., used her background

20 |

Culinology | MARCH 2020



Culinology - March 2020

Table of Contents for the Digital Edition of Culinology - March 2020

Culinology - March 2020
Contents
PRESIDENT’S letter - Beyond the Bench
EMERGING trends - Is fungi-based protein the future of fake meat?
EMERGING trends - New products at the Winter Fancy Food Show
FLAVOR trends - The key trends driving flavor innovation in 2020
MENU trends - Plant based gets real
MEMBER profile - Applying the Midas touch
MARKETING trends - Vegan claims on the upswing
INDUSTRYNEWS - Driving the Future of RCA
INDUSTRYNEWS - Stretching toward leadership and creating your own path
INDUSTRYNEWS - Fuel your inspiration at the RCA Conference
INDUSTRYNEWS - Finding culinary roots
PETITS fours - Emerging trends and innovations at Natural Products Expo East
PETITS fours - New name, new focus for Grocery Manufacturers Association
NEWS bites
AD index
Culinology - March 2020 - Culinology - March 2020
Culinology - March 2020 - Culinology - March 2020
Culinology - March 2020 - 2
Culinology - March 2020 - Contents
Culinology - March 2020 - PRESIDENT’S letter - Beyond the Bench
Culinology - March 2020 - 5
Culinology - March 2020 - EMERGING trends - Is fungi-based protein the future of fake meat?
Culinology - March 2020 - 7
Culinology - March 2020 - EMERGING trends - New products at the Winter Fancy Food Show
Culinology - March 2020 - 9
Culinology - March 2020 - FLAVOR trends - The key trends driving flavor innovation in 2020
Culinology - March 2020 - 11
Culinology - March 2020 - 12
Culinology - March 2020 - 13
Culinology - March 2020 - 14
Culinology - March 2020 - 15
Culinology - March 2020 - 16
Culinology - March 2020 - 17
Culinology - March 2020 - 18
Culinology - March 2020 - MENU trends - Plant based gets real
Culinology - March 2020 - 20
Culinology - March 2020 - 21
Culinology - March 2020 - 22
Culinology - March 2020 - 23
Culinology - March 2020 - 24
Culinology - March 2020 - 25
Culinology - March 2020 - MEMBER profile - Applying the Midas touch
Culinology - March 2020 - 27
Culinology - March 2020 - 28
Culinology - March 2020 - 29
Culinology - March 2020 - 30
Culinology - March 2020 - 31
Culinology - March 2020 - 32
Culinology - March 2020 - 33
Culinology - March 2020 - MARKETING trends - Vegan claims on the upswing
Culinology - March 2020 - 35
Culinology - March 2020 - 36
Culinology - March 2020 - 37
Culinology - March 2020 - INDUSTRYNEWS - Driving the Future of RCA
Culinology - March 2020 - INDUSTRYNEWS - Stretching toward leadership and creating your own path
Culinology - March 2020 - INDUSTRYNEWS - Fuel your inspiration at the RCA Conference
Culinology - March 2020 - INDUSTRYNEWS - Finding culinary roots
Culinology - March 2020 - 42
Culinology - March 2020 - 43
Culinology - March 2020 - PETITS fours - Emerging trends and innovations at Natural Products Expo East
Culinology - March 2020 - 45
Culinology - March 2020 - PETITS fours - New name, new focus for Grocery Manufacturers Association
Culinology - March 2020 - 47
Culinology - March 2020 - NEWS bites
Culinology - March 2020 - 49
Culinology - March 2020 - AD index
Culinology - March 2020 - 51
Culinology - March 2020 - 52
https://www.nxtbook.com/sosland/rca/culinology-june-2021
https://www.nxtbook.com/sosland/rca/2020_12_01
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
https://www.nxtbook.com/sosland/rca/2019_12_01
https://www.nxtbook.com/sosland/rca/2019_09_01
https://www.nxtbook.com/sosland/rca/2019_06_01
https://www.nxtbook.com/sosland/rca/2019_03_01
https://www.nxtbook.com/sosland/rca/2018_12_01
https://www.nxtbook.com/sosland/rca/2018_09_01
https://www.nxtbook.com/sosland/rca/2018_06_01
https://www.nxtbook.com/sosland/rca/2018_03_01
https://www.nxtbook.com/sosland/rca/2017_12_01
https://www.nxtbook.com/sosland/rca/2017_09_01
https://www.nxtbook.com/sosland/rca/2017_06_01
https://www.nxtbook.com/sosland/rca/2017_03_01
https://www.nxtbook.com/sosland/rca/2016_12_01
https://www.nxtbook.com/sosland/rca/2016_09_01
https://www.nxtbook.com/sosland/rca/2016_06_01
https://www.nxtbook.com/sosland/rca/2016_03_01
https://www.nxtbook.com/sosland/rca/2015_12_01
https://www.nxtbook.com/sosland/rca/2015_09_01
https://www.nxtbook.com/sosland/rca/2015_06_01
https://www.nxtbook.com/sosland/rca/2015_03_01
https://www.nxtbook.com/sosland/rca/2014_12_01
https://www.nxtbook.com/sosland/rca/2014_09_01
https://www.nxtbook.com/sosland/rca/2014_06_01
https://www.nxtbook.com/sosland/rca/2014_03_01
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https://www.nxtbook.com/sosland/rca/2013_06_01
https://www.nxtbook.com/sosland/rca/2013_03_01
https://www.nxtbook.com/sosland/rca/2012_12_01
https://www.nxtbook.com/sosland/rca/2012_09_01
https://www.nxtbook.com/sosland/rca/2012_06_01
https://www.nxtbook.com/sosland/rca/2012_03_01
https://www.nxtbook.com/sosland/rca/2011_12_01
https://www.nxtbook.com/sosland/rca/2011_09_01
https://www.nxtbook.com/sosland/rca/2011_06_01
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