sign in sign up
<<
Home , Banana ketchup, Kinilaw, Red bean paste

[INGREDIENTS]

by Karen Nachay

Charting a New Flavor Course

lobal cuisines are more popular than ever, thanks in part to the Gproliferation of cooking shows and cookbooks, movement of people across borders, and consumers’ gen- eral willingness to try new foods. Two-thirds of consumers eat a wider variety of ethnic cuisines now versus five years ago, according to the National Restaurant Association (NRA 2015). In particular, foods and ingredients from Asia—everything from , tea, and kimchi to , fish , and ghee— seem to be garnering the most attention, especially as they become more available at grocery stores and online retailers and in restaurants. Asia is a vast region with a diverse population whose differences in cul- ture, politics, religion, and location have shaped their cuisines and con- sumption patterns. Exploration, colonization, and immigration have also influenced the cuisines, and gaining traction is Filipino, which has snacks, the report found. Ingredients from Asia these influences can be seen in the been influenced by the Chinese, As far as some trending ingredi- enhance , , ingredients and preparation methods Malaysian, Indonesian, and Spanish ents and foods are concerned, Chris , and more. Photo courtesy of Wixon used. and has flavors that are not too spicy Warsow, corporate executive chef at Consumer interest in Asian but are rather “a little more fer- Bell Flavors & Fragrances, cuisine has moved beyond a general- mented and funky,” she says. While Northbrook, Ill. (bellff.com), says ization of a particular cuisine or Filipino food uses some ingredients gochujang, Korean BBQ, and Americanized versions of foods to that are unfamiliar to many are three to watch. He points out that foods that are authentic and truer to Americans, and is often thought of as gochujang, the fermented chili paste the various regions of a country. being heavy on pork, , and salt, used in , “hits all of the Where chop suey, crab Rangoon, and some chefs are serving traditional right flavor notes of spicy and savory.” fortune cookies were once thought of Filipino fare or updated versions of Korean BBQ is the Korean method of as exotic , consumers classic dishes in restaurants, meat, usually using a small grill are now more educated about according to CCD Innovation’s on the tabletop, and serving it with Chinese and other Asian cuisines. In Culinary Trend Mapping Report: garlic, vegetables, and flavorful fact, there is a lot of curiosity about Filipino Fresh (CCD 2015). Offerings like sauces. Warsow says that meat the cuisines of other regions of Asia, , adobo, , and snacks are available in Korean BBQ says Christine Keller, director of halo-halo have potential in QSR and flavor, and that the flavor is being used trend practice at CCD Innovation, casual dining restaurants and in cat- in traditional salty snacks as well. One Emeryville, Calif. (ccdinnovation. egories like prepared meals, frozen that he proposes: Korean BBQ pop- com). One cuisine in particular that is meals, sauces, , and corn. As for ramen, he believes that it

11.15 • www.ift.org 49 pg [INGREDIENTS]

Charting a New Flavor Course continued...

is finally getting the attention that it whose leaves have sweet, floral, and deserves, moving from being a cheap eats vanilla-like flavor notes; sambal goreng, Asian Sauces Bring option for college students to being the one of many different types of sambal main entrée at hip ramen shops. “The sauces made from , shallots, Variety to Foods many broths that are offered can keep you and garlic; and hoisin, a thick sauce-like The use of sauces and other liquid interested in this trend,” explains Warsow. ingredient made from fermented soy- condiments in Asian cuisines is one This is a very approachable food for beans, garlic, , and sometimes way to add distinctive flavors, Americans looking for the most authentic sugar and . whether it’s a slight sweetness from experience possible, he adds. Asian flavors are quite popular , from , or Keep an eye out in this article for right now, and one that Warsow points to savory and salty from . descriptions of some Filipino product con- in particular is lime, which is a Mizkan Americas, Mount Prospect, cepts, gochujang, Korean BBQ, and more hybrid of a mandarin orange and a kum- Ill. (mizkan.com), manufactures four developed by food technologists and quat. Calamansi lime is popular in Filipino such ingredients derived from rice chefs. Of course, what follows is designed cuisine, giving meat and fish a sharp citrus that is milled at the company’s facility to provide inspiration for your product note, he says. Bell’s calamansi lime flavor in California. “Being a Japanese development efforts as you learn a little has a bright acidic citrus profile and can company, we produce ingredients more about the many Asian ingredients be used in applications like dressings and that are original and authentic,” says that are available and how these ingredi- sauces. Another popular flavor is fish Dave Sackett, executive director of ents function in both product and menu sauce. Fish sauce is made from fermented sales and marketing, food ingredi- concepts. anchovies and salt, but some food manu- ents, at Mizkan Americas. facturers do not want to introduce fish Mirin is a sweet cooking wine Flavorings Bring Asian Flair to Foods allergens into their processing facilities, with mild acidity. Mizkan produces its For a comprehensive range of flavorings says Warsow. Bell’s solution to this is an version, Mirin Cooking Wine M-3, by inspired by Southeast Asian cuisines, allergen-free fish sauce flavor that allows blending a naturally fermented rice product developers can turn to Bell food manufacturers to add the fermented extract with corn , water, and Flavors & Fragrances. The company’s new and umami notes to soups, sauces, and salt. Honteri Sweet Seasoning is a collection introduced this summer other applications without the fish mirin-style liquid ingredient for use in includes familiar flavors like lime, basil, allergens. sauces, marinades, and suki- and cilantro. It also branches out to flavors Product concepts served at recent yaki. Corn syrup is added after that the average American might not know food shows illustrate the versatility of fermenting the rice for sweetness. much about, such as pandan, a plant Bell’s Asian flavorings, which are Cooking Wine has salt added to it after fermentation, while Shao Xing Rice Cooking Wine contains salt, Product developers can use ingredients like chili natural flavor, and caramel coloring. peppers and or turn Another supplier of Asian to flavor ingredients that sauces—Lee Kum Kee—features capture the flavor and many gluten-free or non-genetically aroma notes of foods used modified versions. The company, in Asian cooking. Photo courtesy of CIA Strategic which is located in City of Industry, Initiatives Calif. (lkk.com), produces oyster-fla- vored sauces with a mellow oyster flavor and plenty of umami com- pounds and soy sauces, including a mushroom-flavored dark soy sauce that combines the rich, salty flavor of soy sauce with the earthy notes of mushrooms. Lee Kum Kee also pro- vides chili sauces in chili garlic, sriracha, and sweet chili versions; black bean garlic sauce made from fermented black beans and garlic; hoisin sauce that combine soybeans, spices, and sugar; and plum sauce made form salted plums, chili pep- pers, and ginger.

pg 50 11.15 • www.ift.org [INGREDIENTS]

Charting a New Flavor Course continued... formulated to capture many of these flavor and adzuki beans mashed with a sweetener and aroma notes, in both traditional Asian and non- enhanced with the company’s red bean paste Asian foods and beverages. At the 2015 flavor, which has an earthy sweet flavor pro- SupplySide West show, the company devel- file. Other flavors that would pair well with red oped a citrusy and spicy Kumquat Ginger bean paste or other sweet fillings are , Gummy made with its kumquat and ginger fla- calamansi lime, coconut, taro, and halo-halo. vors and Thai Basil Mint Lemonade that had The company’s line of Asian-inspired fla- hints of licorice from its Thai holy basil flavor. vors enhance not only Asian foods like hotteok The Bo Kho Bao product concept featured at and bo kho, but also traditional baked goods the IFT15 expo was Bell’s twist on a traditional and beverages like cupcakes and tea. Give Vietnamese stew. Bo kho is a beef stew made plain cupcakes a tropical twist with flavors like with various aromatic ingredients. Bell’s ver- lychee. For a Cupcake, Bell sion featured its beef, bo kho , lime juice, boosted the flavor of the sweet potato batter umami enhancer, basil, and fish sauce flavor with its sweet potato flavor. Other Bell flavor ingredients, and was served on bao, yeast- offerings to consider for baked goods are ram- raised bread that is steamed rather than butan, coconut, calamansi lime, halo-halo, baked. Hotteok is a thick, -like snack yuzu, and pandan. Try flavors like white peach with a sweet filling. The hotteok product con- and chai to formulate ready-to-drink tea bev- cept developed by Bell was formulated with erages. Bell showcased these flavors inWhite red bean paste, which is made from cooked Peach Tea and Chai Cardamom Tea Beyond Asian Cuisine

Asian ingredients and cuisines are all the bran, and pregelatinized corn flour courtesy rage, but many different foods from other cui- of Didion Milling, Johnson Creek, Wis. (did- sines are equally as engaging. Not only will ionmilling.com). Dip applications offer you find bao and Korean BBQ product con- product developers a great opportunity to get cepts, but also ones that draw inspiration creative with flavors and ingredients repre- from the cuisines of the Mediterranean, sentative of various global cuisines. Europe, Mexico, and more. Here are some of Ingredion has developed a those to inspire your product development Roasted Red Pepper Walnut and Red Lentil efforts. Dip product concept. This Middle Eastern- Scott Adair, executive chef at SupHerb inspired dip featured HOMECRAFT Pulse 5135 Farms, Turlock, Calif. (supherbfarms.com), Red Lentil Semolina for protein and gluten has grown fond of harissa, a sauce tradition- replacement. ally made from either red or green chili Innova Flavors, Lombard, Ill. (innovafla- peppers, garlic, cumin, and other spices used vors.com), takes taste buds to North Africa, to accompany some Middle Eastern recipes. the Middle East, and south of the border with While it functions as a stand-alone ingredi- its product concepts. Lemon Harissa Flavor ent, harissa can be blended with other System Natural added zest to Moroccan ingredients to make different sauces, where Lemon Harissa Potato Chips while Za’atar it lends a smoky heat. Adair recently devel- Flavor System Natural spiced up Middle oped a brown butter red harissa sauce and Eastern Za’atar Pita Chips. Hailing from green harissa and yogurt dip for roasted Mexico, Chamoy is a sauce made from fruit Cornish game hens and fingerling potatoes. like apricot or , chili, and lime juice and Jars of harissa are found in many grocery is often used as a dip. Innova Flavors cap- stores to let consumers experiment with this tured the flavors of this in itsChamoy Spice flavorful sauce. It is usually eaten with cous- Flavor System featured in Mexican Chamoy cous, but product developers can use it to Tortilla Chips. Pebre is a made from formulate dip, spread, and glaze products or cilantro, garlic, , chili pepper, cumin, use it to flavor meat in frozen entrees. and (sometimes tomato is added as At the IFT15 expo, the classic Polish well) popular in Chile. Chilean Pebre Corn —pierogi—received a gluten-free Chips and Chilean Creamy Pebre were fla- makeover with whole grain corn flour, corn vored with Natural Flavor Pebre Type.

11.15 • www.ift.org 53 pg [INGREDIENTS]

Charting a New Flavor Course continued...

sauce, the sensory qualities of tamari soy richness of buttermilk and sauce make it a great addition to dipping with the spicy, vinegary Sriracha Hot Chili sauces and dressings, where it’s richer, Sauce. NFE-PY Natural Flavor Enhancer more balanced flavor shines. made from dehydrated soy sauce and Something else that you may have yeast extract gave the ranch dip an umami noticed about the product concept is that boost. it represents Southwestern U.S./Latin cui- In addition to exhibiting at the IFT15 sine, not . This is expo, the company also had a presence at something that Kikkoman emphasizes—its the Culinary Institute of America’s 2015 ingredients are great in traditional Asian Worlds of Flavor Conference on Asia and foods, but they also enhance the flavor of the Theater of World Menus: Flavor many non-Asian foods, says Elizabeth Discovery, Culture, Innovation, and Style Gibson, coordinator, food service and conference. There, Paul Qui, chef/owner industrial marketing at Kikkoman Sales of qui in Austin, Texas, developed a num- USA. Soy sauce is rich in umami com- ber of food samples made with various pounds, and Kikkoman’s traditional Kikkoman ingredients. Drawing on his brewing process—a process that requires training in classic Japanese and French Sweet soy glaze and sriracha chili sauce give peas a sweet-savory flavor several months and that involves adding cuisines, Qui, who was born in the with a bit of heat. Photo courtesy of CIA Strategic Initiatives Aspergillus to soybeans and wheat to , chose ingredients that make Koji mold, which plays an important blended East and West in Spicy English beverages. Don’t stop with these flavors role in fermentation and developing the Peas, Grilled Turnips with Uni Powder and for your beverages; Bell suggests flavor taste of soy sauce, fermenting the mash, Tamari Butter (uni is dried sea urchin), combinations like grapefruit thyme, and refining—also produces a complex Hamachi (hamachi, or yellowtail, is Vietnamese iced tea, blueberry hibiscus, balance of sweet and salty tastes. a firm, mild-flavored fish and kinilaw is a Ethiopian spice, jasmine plum, and mango Kikkoman produces several versions of raw dish similar to that is coconut. both liquid and granulated soy sauces. The served in the Philippines), Soy Powder ingredient contributes color and enhances Baked Potatoes, Roasted Sunchokes, and Soy Sauce Shines in Unexpected Applications flavor in beef and chicken entrees, bal- Binchotan Hamachi (binchotan is a type of Kikkoman traces its history back to the ances sweet and smoky flavor and charcoal made in that burns mid-17th century when in the city of Noda contributes salt for curing in bacon and extremely hot but produces almost no two families led the way in soy sauce pro- cured meat, and enhances flavor in soups, smoke and no flames). duction. Over the years, more soy sauce broths, stews, and sauces. This is not all producers emerged, and in the early 20th though, as the company’s food scientists Sensient Adds to Chili Pepper Line century, three merged to form what even- have shown that soy sauce also adds a bit Indian cuisine is about as diverse as they tually became the Kikkoman Corp. Today, of complexity to the flavor of and tempers come, with each region having its own the company offers a comprehensive line sweetness in cookies and cakes, distinctive ingredients and dishes. of soy sauces, including low-sodium and enhances the dairy, sweet, and cocoa Recognizing the growing popularity of gluten-free versions, naturally derived notes in chocolate , and contributes Indian cuisine among American consum- flavor enhancers, teriyaki sauces, and salt to moderate yeast activity in bread. ers, Sensient Technologies, Milwaukee various Asian sauces and seasonings to The most unexpected use of soy sauce is (sensient.com), recently debuted several food manufacturers and foodservice as a topping on vanilla (a few ingredients for product developers to use operators. drops is all you need), where it adds a car- in such products like sauces and spice Kikkoman Sales USA, San Francisco, amel-like aroma to vanilla ice cream, blends. One of its divisions, Sensient Calif. (kikkomanusa.com/foodmanufactur- according to the company. Natural Ingredients, Turlock, Calif. (sen- ers), recently introduced Less Sodium This versatility is not limited to sientnaturalingredients.com), added three Gluten-Free Tamari Soy Sauce that prom- Kikkoman’s soy sauce; other Asian sauces Indian chili pepper varietals to its chili ises to deliver savory and umami tastes and ingredients add a distinctive flavor to pepper collection. with 40% less sodium than traditional tam- non-Asian foods that the company served Indian farmers and agricultural experts ari soy sauce. At the IFT15 expo, the at the IFT15 expo. A granulated version of have developed chili pepper hybrids with company demonstrated the functionality of tamari soy sauce—Granulated Gluten- specific heat levels and flavors to add dis- the ingredient in a Southwest Chile-Lime Free Tamari Soy Sauce—along with Salted tinction to many dishes across the Beef product concept. Tamari soy sauce is Mirin were used to season Teriyaki subcontinent. Each of the three chili pep- typically made with little or no wheat and Popcorn. Kikkoman’s Salted Mirin is made pers in Sensient Natural Ingredients’ is darker in color, milder in flavor, and more from sake and other ingredients and adds collection hails from specific regions in aromatic than traditional soy sauce. While sweetness and fermented notes to foods. India. This plays into something that mar- it can be used in the same foods as soy A Sriracha Ranch Dip combined the ket researchers have noted for some time pg 54 11.15 • www.ift.org [INGREDIENTS]

Charting a New Flavor Course continued...

now—that consumers are moving heat to foods. Rounding out the col- beyond a generalization of a cuisine lection is the teja chili, a very hot chili and are actually interested in regional pepper grown in Andhra Pradesh in cuisines and ingredients that are part southeast India. This chili pepper is of the larger cuisine. Taking this one not just about heat; it has smoky- step further is consumers’ desire for sweet flavor undertones. The teja chili more authentic ingredients, says powder was featured in a Butter Roger Lane, marketing manager of Chicken product concept developed savory flavors North America at for the IFT15 expo. These chili pepper Sensient Flavors, Hoffman Estates, Ill. powders join some other Asian cui- (sensientflavors.com). With the new sine-inspired ingredients released last chili pepper varietal ingredients, prod- year. Red Sriracha, Indian Curry, and uct developers will be able to give Thai Arbol Chili are part of the Chili their consumers the heat level and Blends collection made from chili pep- flavor of the authentic chili pepper pers, onion, garlic, and other from a specific region. ingredients. Grown in southeast India, the In addition to releasing these devanur chili has a medium heat level Indian chili pepper varietals this sum- and earthy and nutty flavors. This red- mer, Sensient Flavors highlighted brown chili pepper powder is mirch, which in Hindi refers to dried traditionally used in many Indian and powdered red chili peppers used dishes. The byadgi chili comes from to add spiciness to curries. The com-

Many Indian dishes are seasoned with various chili peppers. © JoeGough/iStock/ Karnataka in southwest India and pany did so in an interesting way—by Thinkstock gives a pungent-sweet flavor and mild creating Maple Mirch Flavor that

pg 56 11.15 • www.ift.org combines the sweetness of maple with Systems International, Branchburg, N.J. enhanced the flavors of pickled carrot earthy and spicy notes of chili peppers. (savourysystems.com), demonstrated served alongside the Korean BBQ beef. The food scientists who developed the some of these ingredients in Asian- Umami is a taste often described as flavoring actually went a step further and inspired product concepts available for savory, and when you think of savory also included notes of general Indian spice sampling at the IFT15 expo. foods, you probably do not think of sweet that garam masala imparts, explains Jean Broth is the base for several dishes confections. But Chanying surprised expo Shieh, marketing manager at Sensient like pho. The company featured its yeast- attendees by developing Natural Ingredients. The goal in develop- based Chicken Type Flavor, Beef Type Umami Caramels. The sweet-salty combi- ing this flavor was to have a balanced Flavor, and Mirepoix Type Flavor in Instant nation of caramels topped with sea salt is blend of the familiar flavor of maple with Broth product concepts designed to be quite popular. Chanying took caramels to the warmth of Indian spice, she adds. The used in single-serve coffee makers like the the next flavor level by formulatingUmami Maple Mirch Flavor is not just for use in Keurig. Taking broth to the next level, Type Flavor into them. Here, the ingredient products like Indian sauces or snack Jovany Chanying, who works on product gave the caramels a rich savory note while foods; it can be used in beverages and development and culinary applications for cutting down a bit of the sweetness. The bakery, too. The company served Maple the company, created Vietnamese Pho. product concept also demonstrated how Mirch Iced Coffee and Maple Mirch Mini Pho is a time-intensive dish to make, the Umami Type Flavor holds up in applica- Corn Muffins, both formulated with the involving the cooking of bones, meat, and tions that are cooked at a high tempera- flavoring at its booth during the IFT15 expo. fat along with aromatics to produce a rich ture, as caramel is. The flavoring was also featured inButter broth. For consumers looking for conve- Chicken along with Garam Masala Flavor nience, there are packaged pho products Creative Concepts With an Asian Theme and Teja Chili Powder. For more Indian such as Pacific FoodsChicken Pho Soup Ingredient suppliers are always pushing cuisine flavors, Sensient Flavors also Base and Star Anise Foods Happy Pho the envelope when it comes to formulating offers Coriander Type, Green Vietnamese Brown Rice Pho Noodle Soup new product concepts in which to show- Coconut Type, and WONF. made with ingredients that produce the case their ingredients. Given the popularity meaty flavors of traditionally prepared pho. of Asian cuisine, it’s quite common to see Yeast Ingredients Enhance Umami, For Savoury Systems’ version, Chanying plenty of Asian-inspired concepts at food Savory Flavors used Flavormax yeast extract to give the industry events. Product developers can capture the salty, pho product concept a rich mouthfeel and At the IFT15 expo, the U.S. Dairy Export rich umami, and brothy flavors character- umami taste that would normally be Council took an American breakfast favor- istic of many Asian foods by using such achieved from long cook times. ite—the pancake—and gave it a Korean ingredients as flavorings and yeast Kokumi is a taste concept described twist with spicy kimchi. The Savory extracts in their food formulas. Savoury as “mouthfulness” or heartiness that is Kimchee-se Pancake paired the fermented perceived by calcium flavor of kimchi with creamy Monterey Pho is a Vietnamese noodle soup made from a rich broth, savory channels on the Jack pepper . It featured milk pro- fish sauce, and flavorful ingredients like ginger and star anise. tongue. To provide a tein concentrate 70 for added protein and © Quang-Ngo/iStock/Thinkstock kokumi sensation to enhanced texture and whey permeate for foods, Savoury salty enhancement. Also at the event, Systems developed Ardent Mills, Denver, Colo. (ardentmills. Kokumi Type Flavor, com), showed how its Ultragrain flour can which it showcased up the nutritional content of baked goods in beef prepared in used in Korean BBQ Pork Tacos (Ultragrain the style of Korean Plus Protein Flour) and Korean BBQ BBQ. Chanying mari- Steamed Buns (Ultragrain Hard Flour). nated beef in a blend Diana Naturals, Valley Cottage, N.Y. of applesauce, (diana-naturals.com), used its pumpkin molasses, sugar, juice concentrate, Thai chili flakes, lime garlic, ginger, and the juice powder, and onion juice concentrate Kokumi Type Flavor, in a Bangkok Pumpkin Curry Sauce served which enhances the as an accompaniment to chicken . natural meatiness in The company also served Korean beef the beef and brings bulgogi with a sesame-ginger sauce. out a luscious taste, David Michael & Co., Philadelphia he explains. The (dmflavors.com), developed kimchi slaw Kokumi Type Flavor is flavored withNatural Flavor for Kimchi not just for meat Dressing Powder and Natural Apple Cider applications; it also Vinegar Toner to top chicken bratwurst.

11.15 • www.ift.org 57 pg [INGREDIENTS]

Charting a New Flavor Course continued...

A stir is made with Vietnam, where the French intro- the Korean duced the baguette to the gochujang and thickened with Vietnamese. (The Vietnamese starch. Photo courtesy of Ingredion started referring to the bread as banh mi, which means bread made from wheat.) A typical banh mi sandwich has ingredients like cilantro, pickled , jalapeno peppers, and liver pate, but many variations exist made with mush- rooms, different vegetables, proteins like , chicken, sea- food, beef, and pork, and a variety of herbs and spices. Wixon’s chefs and food technologists sea- soned sausage with Thai Sausage Blend and pickled daikon and carrot with Pickling Seasoning for the Thai Sausage Banh Mi. Sambal kaffir mayonnaise spread on the baguette gave it additional flavor. The other banh mi sand- wich, Char Siu Pork Banh Mi, was layered with flavor, starting with pork tenderloin marinated in Another Korean-inspired product Wixon’s Char Sui Marinade, a concept, Korean Gochujang BBQ blend of hoisin seasoning, Stir Fry Sauce from Ingredion, Chinese five spice powder, and Westchester, Ill. (ingredion.us), brown sugar, and then grilled. had improved viscosity with Pickled fennel lent a sour tang PENPURE 37 waxy rice starch. while sprouted vegetables gave a To demonstrate its capabilities fresh flavor and a bit of a crunch in developing on-trend flavors and to the sandwich. Fermented black seasoning blends, Wixon, St. bean made with the compa- Francis, Wis. (wixon.com), often ny’s Asian Aioli Seasoning was presents globally inspired product the finishing touch. concepts at trade shows and Also at the Worlds of Flavor events. Asian-specific concepts conference was Frank featured at the CIA’s Worlds of Dominguez, corporate chef at Flavor conference included Smithfield Foods, Smithfield, Va. lumpia and two banh mi sand- (smithfieldfoods.com), who fea- wiches. Lumpia is a Filipino tured the company’s key version of an egg roll made from a ingredient—pork—in Korean Pork thin wrapper filled with vegeta- Belly Burnt End Slider on Steamed bles, meat (usually pork), and/or Bun and Vietnamese Pork Cheek seafood and then deep fried. Taco. He says that pork, which is Wixon’s Pork Lumpia with Green a primary protein used in many and Peanuts was Asian cuisines, accepts flavor filled with pork seasoned with very well. To make pork belly Lumpia Seasoning, a blend of slider, he rubbed the pork with a black pepper, brown sugar, soy spicy dry rub seasoning and sauce, ground ginger, and onion, smoked it with cherry wood. and cabbage, carrots, green Pieces were stacked on a , and broccoli rabe. The steamed bun and topped with banh mi sandwich can trace its raspberry and beginnings to French colonial pickled cucumbers. pg 58 11.15 • www.ift.org innovative product developers and cre- Pork belly slider developed by the corporate ative chefs, consumers now have a wide chef at Smithfield Foods was one of many variety of global foods and ingredients at Asian-inspired foods served at the CIA’s their disposal. While you may not be able 2015 Worlds of Flavor conference. Photo courtesy of CIA Strategic Initiatives to experience another food and culture in the country, says Adair, you can still taste the flavors of far-off exotic places close to home. FT Next month’s Ingredients section will discuss some of the ingredients that add sweetness to or enhance the sweetness of foods and beverages.

Karen Nachay, SupHerb Farms, Turlock, Calif. Red Curry Paste. The company’s Ginger Senior Associate Editor • [email protected] (supherbfarms.com), had its executive Cilantro Sesame Paste gave a nutty, herby chef, Scott Adair, on hand at the confer- bite to Salt Encrusted King Salmon with ence to share samples of three product Ginger Cilantro Sesame Soy Glaze. concepts with attendees. Each featured The third concept was Seared Scallops REFERENCES ingredients from the company’s line of Glazed with Sweet & Spicy Indonesian CCD. 2015. Culinary Trend Mapping Report: Filipino Fresh. CCD herbs, vegetables, pastes, and purees like Glaze and Goat Cheese and Gochujang Innovation, Emeryville, Calif. ccdinnovation.com. the Sweet and Crispy Pork Belly with Thai Polenta. This one included Indonesian NRA. 2015. Global Palates: Ethnic Cuisines and Flavors in America. National Restaurant Association, Washington, D.C. restaurant.org. Red Curry Coconut Sauce made with Thai Style Chili Paste (Sriracha). Thanks to

11.15 • www.ift.org 59 pg