Culinology - March 2020 - 28
MEMBER profile
Chef Landry develops gold
standard recipes with his
team in his test kitchen at
Southeastern Millls, and often
goes on the road to offer samples
at industry tradeshows.
company in December 2018, they do
continue working with the QSR chain
on other products.
"I've had a working relationship with
Popeyes going on 10 years now," Mr.
Landry said. "Relationships are big in this
industry and when Popeyes asked us to
work on the coating system with the batter
supplier, our team was thrilled. It took a
long time for the three companies to come
together to develop a final gold standard
product. When you break down the entire
sandwich - from the brioche bun, butter
dressing, pickles, whole-meat chicken and
coating - this was one of the biggest launches
in QSR history. It broke all kinds of records and to
be a part of that was very rewarding and
exciting to see."
Mr. Landry, his product developers and the
batter supplier collaborated with Popeyes to create
the coating's blend of different flours and spices
according to their specifications. "Popeyes came to
us to manufacture the coating, and we sent them a
few samples and they narrowed it down and pinpointed
exactly what they were looking for," he said. "We tried to
score big with the first-round samples, and after multiple
revisions we got to a place where their team was happy
with the final product."
After Popeyes gave the green light for the coating
system, the sandwich went through taste-testing until it
was ready for a soft roll-out in some QSR restaurants before
launching nationwide.
"The whole production and testing process took over a year
for us," Mr. Landry said. "When working with a fried chicken
product you must get everything just right so the coating stays
on the chicken sandwich when you take a bite out of it and [so]
that it will hold up under a heat lamp."
Mr. Landry's other customers include numerous restaurant
chains, including Bojangles', Cracker Barrel, Hardee's/Carl's Jr.,
Jack in the Box and TGI Fridays, to name a few.
"We work on new products with these and other customers all the
time," he said, "and it's just a matter of whether and when they launch
or not. In retail, also, we launched two new hot sauces in 2018 and
we will be launching a flavor extension under the Better Than Bouillon
28 |
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
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