0718 Ingredients Column

[INGREDIENTS] by Karen Nachay Globe-Trotting Ingredients rab the attention of consumers Mexican cuisines are plentiful, but and keep them coming back by other cuisines have garnered the Gintroducing a little global cuisine interest of consumers and product flavor to food and beverage products developers as well. Mediterranean is and menu items. More than half (54%) one such cuisine, and Mintel notes of consumers have gone out of their that consumers are becoming more way to try a novel global food, accord- familiar with key ingredients from the ing to Datassential (2017). Breaking cuisine, such as dates, pistachios, the data down by generations shows and mint (Mintel 2018). In its Flavor that 68% of Millennials and Gen Z Forecast 2018 report, McCormick consumers have gone out of their way calls out East African cuisine as hav- to try a novel global food, compared ing rich, flavorful seasonings, with 50% of Gen Xers and 44% of marinades, and sauces perfect for Baby Boomers. The encouraging meat and poultry dishes, vegetables, numbers speak to the popularity of and legumes (McCormick 2017). global cuisines and the potential they These and other cuisines from have to attract consumers. around the world are being reinter- For food products and menu preted to give consumers new taste items, influences from Asian and and flavor experiences. Take, for instance, how developers and chefs Handheld foods popular Berbere is a popular Ethiopian seasoning blend of paprika, allspice, coriander, cardamom, ginger, are formulating more with specific around the world are serving as inspiration to cinnamon, and red pepper. Try it in dishes like roasted vegetables and pasta. It has potential for a ingredients or highlighting prepara- seasoning in snack foods. Photo courtesy of McCormick & Co. product developers and tion methods from a cuisine. chefs. Another trend is to McCormick showcased an exam- combine flavors, ple—Japanese izakaya—that ingredients, and/or dishes combines both approaches. from two global cuisines such as a Sweet Plantain and Japanese izakaya are Japanese gas- Steak Arepas with Tzatziki tropubs that serve tasting portions of Hot Sauce. Photo courtesy of foods that may feature ingredients McCormick & Co. such as a miso sake glaze or furikake seasoning. There is also an emphasis, especially by some chefs, on delving deeper into what a cuisine has to offer by highlighting regional influences. No longer is it just “Mexican” cuisine. Rather, it’s about learning how geography, the people who live in certain areas throughout a country, and the foods and ingredients available have affected the evolution of a region’s defining cuisine. Another way product developers and chefs are getting creative with what global cuisines 07.18 • www.ift.org 79 pg [INGREDIENTS] Globe-Trotting Ingredients continued... have to offer is by combining aspects of diverse as it is delicious. In the United developers. For example, Kraft Heinz two or more cuisines, leading to flavorful States, barbecue is known for rich, fla- produces a line of barbecue sauces results. A great example of this is what vorful sauces and, typically, large pieces inspired by regional barbecue (North Roy Choi, the chef behind Kogi BBQ, did of meat. Various styles of barbecue Carolina, South Carolina, Texas, by marrying the flavors and food con- evolved throughout areas in the South Memphis, Hawaii, Kansas City, and cepts of Korean cuisine with those of and Midwest. North Carolina barbecue Kentucky) and developed in conjunction Mexican cuisine to create such fare as generally involves pork and a vinegar and with top pitmasters from the regions. Like Korean-style tacos and kimchi quesadil- pepper sauce, Texas barbecue more American barbecue with its regional dif- las. For the Culinary Institute of often than not involves some cut of beef ferences in sauces, meats, and prep America’s 2018 Worlds of Flavor confer- that has been rubbed with a flavorful sea- methods, Asian barbecue is equally ence, José Mendin, chef-owner of Food soning blend, while Kansas City barbecue diverse, culinarily speaking. With con- Comma Hospitality Group, and Andrew features a thick, sweet molasses and sumers more willing to try new flavors Hunter, foodservice and industrial chef at tomato sauce on pretty much any type of and cuisines, now is the time for product Kikkoman, developed bite-sized samples meat. It is the regional differences in the developers to explore the formulation that blended the flavors of Japanese sauces/marinades, smoke profiles, prep- opportunities that the barbecue styles cooking with key aspects of other global aration methods, and types/cuts of meat across regions throughout Asia offer. cuisines. Featured were Corn Soup that are celebrated and recognized by Asian barbecue emphasizes flavor Agnolotti with Kikkoman Shortrib chefs, home cooks, and product profiles that balance savory, sweet, and Reduction and Truffle Bubbles; Mofongo Ramen with Kikkoman Soy-Cured Egg; Uni Pasta with Harissa Yuzu-Kikkoman Soy Yakiniku is one of several styles of Asian barbecue. © trumzz/iStock/Thinkstock Butter; and Ponzu-Spiked Sazerac. Something else happening in product and menu development is the emphasis on hot and spicy foods and ingredients. Hot and spicy foods are featured in many cuisines around the world from areas like New Orleans, Southwestern United States, India, Mexico, the Caribbean, and Southeast Asia. Research conducted by Kalsec in partnership with Innova Market Insights found that new product launches with hot and spicy flavor ingredients have risen every year from 2007 to 2017 (Kalsec 2018). The ingredients that are showing the most growth potential include peri peri, pasilla, arbol, Jamaican jerk, baharat, gochujang, sriracha, and harissa. The research also found that one in four consumers in the United States and one in five consumers in Europe are eating more spicy foods than they did a year ago. For product developers looking to give their items a boost of heat or spic- iness, Kalsec produces extracts that impart a heat sensation such as garlic, onion, capsicum, and spices like cinnamon, allspice, black pepper, and Szechuan. This month’s Ingredients column is a brief culinary journey to regions around the world to learn about some new ways to give foods and beverages a global flair. Regional Asian Barbecue Barbecue is a way of cooking that is as pg 80 07.18 • www.ift.org [INGREDIENTS] Globe-Trotting Ingredients continued... heat, and typically involves small pieces metal plate over a burner. The meat is of meat that have been marinated and often served with soybean paste and Culinary Pastes Boost then grilled over high heat, according to a lettuce pieces to create a wrap and sides recent trend report produced by Asenzya of kimchi or shredded pickled vegetables. Products’ Flavor (Asenzya 2018). The report profiles nine The Asenzya trend report details several varieties that span several regions of other varieties of Korean barbecue such wo new ingredients are avail- Asia and provides inspiration for culinary as jumulleok, short steak marinated in a able to enhance food products and product development, including the blend of sesame oil, hot pepper, and salt Tand menu options with the fla- key ingredient components and flavor that is cooked tableside, on a grill, or over vor of global cuisines. SupHerb profiles of the barbecue styles. Here’s a a burner, and dak galbi, medium-sized Farms recently added piri piri and look at a few. portions of chicken marinated in gochu- Thai pesto to its wide-ranging line of Korean barbecue is getting all the jang, rice wine, chile flakes, soy sauce, culinary pastes. Piri piri is a blend of attention right now, and justifiably so. and aromatics and cooked in a pot, stone herbs and garlic with a finishing Generally speaking, it involves smaller or bowl, or pan. heat that can be used as a stand- thinner cuts of meat marinated in a com- While the report is heavy on descrip- alone sauce or incorporated into bination of aromatics like onion, garlic, tions of various styles of Korean dips and condiments while the her- and ginger and umami-packed ingredi- barbecue, it also looks at several others baceous, slightly hot Thai pesto can ents like soy sauce. For Americans, their from regions beyond Korea. Char siu, for be incorporated into rice and noodle introduction to Korean barbecue has example, is a popular barbecue method in dishes and soup; spread on meat most likely been bulgogi, thin slices of Cantonese cuisine. With this one, cuts of and seafood; mixed with oil and rice beef (sirloin, flank, skirt, tenderloin, or top pork—be they pork loin, pork belly, pork vinegar to make a vinaigrette; or round) that are marinated in soy, ginger, butt, or pork fat—are coated with a blend added to a cream base for spread sugar, onion, sesame oil, and sesame of hoisin, honey, mirin or sherry, soy and dip applications. seeds and then cooked tableside or on a sauce, and five-spice powder and slow 07.18 • www.ift.org 83 pg [INGREDIENTS] Globe-Trotting Ingredients continued... roasted and smoked on a hook these include offal, pork, and over a fire. The marinade imparts chicken. Even seafood, shrimp, both savory and sweet tastes and squid can be marinated and along with a slight fermented prepared in the yakiniku style. flavor to the pork. The trend report notes that the cooking Gastronomic Cues From the Islands process for char siu is the most The next stop on the culinary closely related to American bar- journey is island hopping across becue of the Asian barbecue the Caribbean, the Philippines, methods. In Japan, yakiniku is and Hawaii. Fuchs North popular and thought of as a vari- America recently introduced the ation of bulgogi that was Island Inspirations Collection of modified to suit Japanese taste tropical-inspired seasonings, preferences, according to the bases, and flavors.

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