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0819 Feature Ingredients [INGREDIENTS] by Karen Nachay and Margaret Malochleb Ingredients Make a Big Impact in The Big Easy Food expo exhibitors showcased ingredients created to help food and beverage formulators deliver on consumers’ expectations for taste, texture, and nutrition, and to solve any number of product development problems. ith another exciting and edu- cational IFT food expo Wbehind us, product develop- ers can now take everything they learned about the functionalities of various ingredients and food and beverage trends and begin to apply it to their formulation efforts. While there were any number of trends gleaned from all that was presented, one of the standouts was the impor- tance of flavor. Flavor drives sales and adds distinction to products. People enjoy trying new flavor expe- riences. And flavors contribute important functions to foods and beverages. This recap of some of the ingredients that exhibitors presented begins with a discussion of three ways that food manufacturers can use flavor to their advantage to enhance products and solve formula- tion problems. Read on after that for Photo courtesy of Kalsec insights into additional ingredients tacos, which pairs Asian flavors with “We’re also seeing a bigger push and the functions that they provide. Mexican fare, a trend that is enjoy- into more authentic Mexican cui- ing popularity on the West Coast. sine,” added Schaefer, a move that As a result, said Schaefer, “you’re is enticing consumers to delve a ❶ Adventures in Flavor seeing deep flavor profiles from Asia little deeper into previously undis- “Right now, I think there’s no larger being used to create a bridge for covered Mexican flavors and macro trend than international or Americans to try new products.” ingredients. In a vegetarian twist fusion cuisine,” observed Dax At the Asenzya booth, visitors on a Yucatan classic, the Jackfruit Schaefer, corporate executive chef had the opportunity to try an inter- Pibil concept dish prepared by and head of culinary innovation for national mashup for themselves in Schaefer used jackfruit as the pri- Asenzya. As an example of this the form of a Korean Po-Boy. mary ingredient, combining it with global infusion of flavors, Schaefer Combining spicy Korean fried a custom sauce blend and a trend- cited the pairing of Asian profiles chicken with a gochujang glaze, the forward flavor profile. with a traditional American dish to po-boy included a custom sauce Fermented foods are integral to achieve a flavorful Asian pot roast. blend that bridged the flavors in a many cuisines from regions around Another example is Asian short rib satisfying and tasty way. the world, such as Japan, Korea, 08.19 • www.ift.org 67 pg [INGREDIENTS] Ingredients Make a Big Impact in The Big Easy continued... Central and Eastern Europe, and increasing interest in gut-friendly ingre- with three distinct peppers—smooth Scandinavia. Fermented foods have dients that promote the growth of good cayenne, mellow red jalapeño, and a been gaining traction among consumers bacteria. small amount of oak-aged TABASCO for several years now, not only for their The new line of liquid and powdered Pepper Mash. health benefits but for the intensity of lactic acid fermented vegetable products Also featured was McIlhenny’s pop- their taste (funky and sour flavors) and includes beet, carrot, onion, and mush- ular Chipotle Sauce in a new spray-dry clean label profile. Miso, kombucha, room—ingredients that help create form. The chipotle pepper enjoys a his- drinking vinegars, pickles, sauerkraut, tasty, on-trend flavors and work in a tory dating back to the ancient Aztecs, and kimchi are some popular fermented variety of functional food and beverage who smoked red jalapeño peppers. foods. Mintel also notes that sour flavors applications. Following in the Aztecs’ tradition, are making their way into frozen des- The centerpiece of Florida Food McIlhenny lets the peppers slow-dry in serts and slushies. For consumers Products’ fermented ingredient line is pits over fires fueled by locally har- seeking new flavor experiences, fer- its beet juice, whose health benefits vested pecan wood, then adds its own mented foods and ingredients hit the were recently outlined in a company time-honored tradition to create the mark. Florida Food Products white paper. The juice possesses a pleas- smoky, flavorful sauce. The new spray- debuted its new line of fermented veg- ing fruitiness while reducing the dry flavoring can add excitement to etable juices, playing into consumers’ earthiness associated with beetroots. It seasoning blends, enhance beverage adds an attractive color and unique fla- ideas, or spice up sweets, and is sure to vor to formulations while keeping appeal to adventurous consumers look- Flavorchem’s Top 4 Flavor Trends sugars low and labels clean. ing for an exciting taste experience. “Fermented ingredients offer brand ere are flavor trends driving product develop- owners an opportunity to create or rei- ment, according to Flavorchem. magine their products to align with ❷ Layering Flavor H • Fresh Florals. Delicate floral flavors can their customers’ desire for clean label, When it comes to the flavor of food and elevate an otherwise typical product. Some flavors authentic products,” observed beverage products, manufacturers and to watch include hibiscus, elderflower, rose, and Christopher Naese, vice president of chefs are experimenting with comple- lavender. Flavorchem used its Cold Brew Hibiscus business development. “We’ve been a mentary flavors and layering sweet, Extract, Natural, and Mango Hibiscus Flavor, leading supplier of fruit- and vegetable- sour, umami, bitter, and even sensations Natural WONF in a Tropical Tea with Coconut Cream based ingredients for over six decades, like coolness and heat. One chef in par- Cap beverage concept. and the entrance into the fermented ticular says she is excited to see • Childhood Indulgences. Use nostalgic flavors ingredient market was a natural step for consumers’ taste preferences evolve to to bring new taste experiences that will appeal to us.” where they are actually seeking out new adults. What’s trending in this area, according to Another way to be adventurous with taste experiences. Heat is one of those Flavorchem, is chocolate peanut butter, mac and flavor is to turn up the heat. Boldness taste sensations that people enjoy. But cheese, cotton candy, and birthday cake. Other has been a mainstay of McIlhenny Juliet Greene, a chef with Charlie Baggs flavors like pumpkin spice, eggnog, and caramel Co., makers of TABASCO brand prod- Culinary Innovation, said it’s moved apple are popular in limited-time offerings. A ucts and experts at drawing out the beyond in-your-face heat sensations. spray-dried chocolate flavor and a peanut butter complexities of savory and sweet foods The key, she said, is to layer heat with flavor were featured in a chocolate peanut butter and beverages. The company’s line of other flavors like sweet or sour. plant-based protein bar. sauces spans a variety of applications, Greene formulated several product • Cold Brew Coffee. Cold brew coffee gives inspiring new flavor profiles and concepts for Mizkan, drawing on the flavor to cream, chocolate, and cookies. Other enhancing existing products. Among company’s portfolio of chili pepper applications are yogurt, protein drinks, and ice the featured products was the compa- ingredients, vinegars, and denatured cream. Flavorchem’s Cold Brew Coffee Extract, ny’s TABASCO brand Scorpion Sauce, spirits, that illustrate how combining Natural, flavored the ganache filling in cold brew which booth visitors could sample as flavors results in taste-tempting, on- coffee macarons. As far as cold brew is con- part of a spiced-up pineapple topping for trend products. Some noteworthy ones cerned, keep an eye out for cold brew tea flavor as ice cream sundaes. included grits topped with carnitas fea- an up-and-coming trend. Other product highlights included turing Mizkan’s Hatch Green Chiles, • Herbs and Spices. Experiment with spices the company’s signature Original Red Denatured Tequila, and Organic Apple Cider and herbs to bring new levels of taste experiences Sauce, handcrafted with premium ingre- Vinegar, and roasted vegetable succotash to consumers. Flavorchem suggests adding carda- dients to deliver a sauce that adds flavor with jambalaya-inspired couscous made mom, ginger, or habanero for more layered flavor dimensions to any application, and with Mizkan’s Rio Luna Diced Jalapeños experiences. Spices and herbs that are in vogue Sriracha Sauce, a zero-fat, preservative- and Organic Apple Cider Vinegar. right now are turmeric, ginger lime, cucumber basil, and gluten-free formulation that elevates Greene also mentioned that sour and and lemon cayenne. flavors. For a milder taste,TABASCO fermented flavors are trending. Three brand’s Garlic Pepper Sauce blends garlic nonalcoholic shrubs featured the bright pg 68 08.19 • www.ift.org [INGREDIENTS] Ingredients Make a Big Impact in The Big Easy continued... caramel in a vanilla caramel cold brew Photo courtesy of Salt of the Earth beverage, molasses and ginger in a switchel, and fruit cereal flavor in a mini bundt cake with cream cheese frosting. Product concepts positioned as being on trend for today showed how layering flavors can elevate an otherwise traditional food product. These included marshmallows in watermelon pear flavor, clementine vanilla flavor, and cold brew coffee flavor with dark chocolate drizzle. In the future, expect Photo courtesy of Mizkan to see a greater emphasis on customiza- tion of everything, including food and flavors of some of Mizkan’s vinegars: beverage products, according to Organic Apple Cider Vinegar, Organic Rice Synergy Flavors. That’s why booth visi- Wine Vinegar, and Organic Red Wine tors were invited to take a short quiz, Vinegar. and then receive a personalized ice Kalsec, too, showed how layering cream sundae based on the results. flavors is a great food formulating strat- Some of the flavor combinations of the from a lemon lavender turmeric or cin- egy.
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