Trace the taste
A growing appetite for global cuisines has spurred interest in specific regional flavors, such as Tahitian vanilla or Saigon cinnamon.
“Consumers want to know where flavors come from,” said Genelle Franklin, marketing manager for Olam Spices & Vegetable Ingredients, Fresno, California. At the Culinology Expo, the company highlighted its farm-to-fork traceability capabilities and featured an assortment of hot sauces in such varieties as Moroccan carrot, Argentinian kale and Tunisian red pepper.
“To consumers, Sicilian lemon sounds more romantic and interesting” than a generic citrus flavor, said David Horrocks, lab manager at International Flavors & Fragrances in Chicago. His company sampled blood orange salsa-seasoned yucca root chips, featuring bright citrus notes that he said add a perception of freshness to the flavor profile.
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Back to basics
Offering a “modern take on ancient grains,” Western Foods, Woodland, California, demonstrated the versatility of quinoa, sorghum, millet, amaranth, and market newcomer kaniwa in gluten-free formulations. Colin Garner, retail sales manager, said ancient grains continue to gain traction in bakery foods and snacks, as well as recent interest for use in batters, breadings and bread.
Today’s consumers are seeking a complex combination of familiar, identifiable ingredients, said Jeffrey Stopa, research chef and senior scientist at ADM Wild Flavors & Specialty Ingredients, a division of Archer Daniels Midland Co., Chicago.
“We also see a return to using classic techniques in cooking and traditional home cooking methods,” he added. “Braising is back.”
