aromaticff

49ChartingaNewFlavorCourseGlobalcuisinesaremorepopularthanever,thanksinparttotheproliferationofcookingshowsandcookbooks,movementofpeopleacrossborders,andconsumers'gen-eralwillingnesstotrynewfoods.
Two-thirdsofconsumerseatawidervarietyofethniccuisinesnowversusfiveyearsago,accordingtotheNationalRestaurantAssociation(NRA2015).
Inparticular,foodsandingredientsfromAsia—everythingfromsushi,matchatea,andkimchitogochujang,fishsauce,andghee—seemtobegarneringthemostattention,especiallyastheybecomemoreavailableatgrocerystoresandonlineretailersandinrestaurants.
Asiaisavastregionwithadiversepopulationwhosedifferencesincul-ture,politics,religion,andlocationhaveshapedtheircuisinesandcon-sumptionpatterns.
Exploration,colonization,andimmigrationhavealsoinfluencedthecuisines,andtheseinfluencescanbeseenintheingredientsandpreparationmethodsused.
ConsumerinterestinAsiancuisinehasmovedbeyondageneral-izationofaparticularcuisineorAmericanizedversionsoffoodstofoodsthatareauthenticandtruertothevariousregionsofacountry.
Wherechopsuey,crabRangoon,andfortunecookieswereoncethoughtofasexoticChinesecuisine,consumersarenowmoreeducatedaboutChineseandotherAsiancuisines.
Infact,thereisalotofcuriosityaboutthecuisinesofotherregionsofAsia,saysChristineKeller,directoroftrendpracticeatCCDInnovation,Emeryville,Calif.
(ccdinnovation.
com).
OnecuisineinparticularthatisgainingtractionisFilipino,whichhasbeeninfluencedbytheChinese,Malaysian,Indonesian,andSpanishandhasflavorsthatarenottoospicybutarerather"alittlemorefer-mentedandfunky,"shesays.
WhileFilipinofoodusessomeingredientsthatareunfamiliartomanyAmericans,andisoftenthoughtofasbeingheavyonpork,sugar,andsalt,somechefsareservingtraditionalFilipinofareorupdatedversionsofclassicdishesinrestaurants,accordingtoCCDInnovation'sCulinaryTrendMappingReport:FilipinoFresh(CCD2015).
Offeringslikebananaketchup,adobo,lumpia,andhalo-halohavepotentialinQSRandcasualdiningrestaurantsandincat-egorieslikepreparedmeals,frozenmeals,sauces,condiments,andsnacks,thereportfound.
Asfarassometrendingingredi-entsandfoodsareconcerned,ChrisWarsow,corporateexecutivechefatBellFlavors&Fragrances,Northbrook,Ill.
(bellff.
com),saysgochujang,KoreanBBQ,andramenarethreetowatch.
Hepointsoutthatgochujang,thefermentedchilipasteusedinKoreancuisine,"hitsalloftherightflavornotesofspicyandsavory.
"KoreanBBQistheKoreanmethodofgrillingmeat,usuallyusingasmallgrillonthetabletop,andservingitwithgarlic,vegetables,andflavorfulsauces.
WarsowsaysthatmeatsnacksareavailableinKoreanBBQflavor,andthattheflavorisbeingusedintraditionalsaltysnacksaswell.
Onethatheproposes:KoreanBBQpop-corn.
Asforramen,hebelievesthatitIngredientsfromAsiaenhancesauces,meat,vegetables,andmore.
PhotocourtesyofWixon5050isfinallygettingtheattentionthatitdeserves,movingfrombeingacheapeatsoptionforcollegestudentstobeingthemainentréeathipramenshops.
"Themanybrothsthatareofferedcankeepyouinterestedinthistrend,"explainsWarsow.
ThisisaveryapproachablefoodforAmericanslookingforthemostauthenticexperiencepossible,headds.
KeepaneyeoutinthisarticlefordescriptionsofsomeFilipinoproductcon-cepts,gochujang,KoreanBBQ,andmoredevelopedbyfoodtechnologistsandchefs.
Ofcourse,whatfollowsisdesignedtoprovideinspirationforyourproductdevelopmenteffortsasyoulearnalittlemoreaboutthemanyAsianingredientsthatareavailableandhowtheseingredi-entsfunctioninbothproductandmenuconcepts.
FlavoringsBringAsianFlairtoFoodsForacomprehensiverangeofflavoringsinspiredbySoutheastAsiancuisines,productdeveloperscanturntoBellFlavors&Fragrances.
Thecompany'snewcollectionintroducedthissummerincludesfamiliarflavorslikelime,basil,andcilantro.
ItalsobranchesouttoflavorsthattheaverageAmericanmightnotknowmuchabout,suchaspandan,aplantwhoseleaveshavesweet,floral,andvanilla-likeflavornotes;sambalgoreng,oneofmanydifferenttypesofsambalsaucesmadefromchilipepper,shallots,andgarlic;andhoisin,athicksauce-likeingredientmadefromfermentedsoy-beans,garlic,spices,andsometimessugarandvinegar.
Asiancitrusflavorsarequitepopularrightnow,andonethatWarsowpointstoinparticulariscalamansilime,whichisahybridofamandarinorangeandakum-quat.
CalamansilimeispopularinFilipinocuisine,givingmeatandfishasharpcitrusnote,hesays.
Bell'scalamansilimeflavorhasabrightacidiccitrusprofileandcanbeusedinapplicationslikedressingsandsauces.
Anotherpopularflavorisfishsauce.
Fishsauceismadefromfermentedanchoviesandsalt,butsomefoodmanu-facturersdonotwanttointroducefishallergensintotheirprocessingfacilities,saysWarsow.
Bell'ssolutiontothisisanallergen-freefishsauceflavorthatallowsfoodmanufacturerstoaddthefermentedandumaminotestosoups,sauces,andotherapplicationswithoutthefishallergens.
ProductconceptsservedatrecentfoodshowsillustratetheversatilityofBell'sAsianflavorings,whichareProductdeveloperscanuseingredientslikechilipeppersandgingerorturntoflavoringredientsthatcapturetheflavorandaromanotesoffoodsusedinAsiancooking.
PhotocourtesyofCIAStrategicInitiativesAsianSaucesBringVarietytoFoodsTheuseofsaucesandotherliquidcondimentsinAsiancuisinesisonewaytoadddistinctiveflavors,whetherit'saslightsweetnessfrommirin,umamifromfishsauce,orsavoryandsaltyfromsoysauce.
MizkanAmericas,MountProspect,Ill.
(mizkan.
com),manufacturesfoursuchingredientsderivedfromricethatismilledatthecompany'sfacilityinCalifornia.
"BeingaJapanesecompany,weproduceingredientsthatareoriginalandauthentic,"saysDaveSackett,executivedirectorofsalesandmarketing,foodingredi-ents,atMizkanAmericas.
Mirinisasweetcookingwinewithmildacidity.
Mizkanproducesitsversion,MirinCookingWineM-3,byblendinganaturallyfermentedriceextractwithcornsyrup,water,andsalt.
HonteriSweetSeasoningisamirin-styleliquidingredientforuseinteriyakisauces,marinades,andsuki-yaki.
Cornsyrupisaddedafterfermentingthericeforsweetness.
SakeCookingWinehassaltaddedtoitafterfermentation,whileShaoXingRiceCookingWinecontainssalt,naturalflavor,andcaramelcoloring.
AnothersupplierofAsiansauces—LeeKumKee—featuresmanygluten-freeornon-geneticallymodifiedversions.
Thecompany,whichislocatedinCityofIndustry,Calif.
(lkk.
com),producesoyster-fla-voredsauceswithamellowoysterflavorandplentyofumamicom-poundsandsoysauces,includingamushroom-flavoreddarksoysaucethatcombinestherich,saltyflavorofsoysaucewiththeearthynotesofmushrooms.
LeeKumKeealsopro-videschilisaucesinchiligarlic,sriracha,andsweetchiliversions;blackbeangarlicsaucemadefromfermentedblackbeansandgarlic;hoisinsaucethatcombinesoybeans,spices,andsugar;andplumsaucemadeformsaltedplums,chilipep-pers,andginger.
53ChartingaNewFlavorCoursecontinued.
.
.
[INGREDIENTS]formulatedtocapturemanyoftheseflavorandaromanotes,inbothtraditionalAsianandnon-Asianfoodsandbeverages.
Atthe2015SupplySideWestshow,thecompanydevel-opedacitrusyandspicyKumquatGingerGummymadewithitskumquatandgingerfla-vorsandThaiBasilMintLemonadethathadhintsoflicoricefromitsThaiholybasilflavor.
TheBoKhoBaoproductconceptfeaturedattheIFT15expowasBell'stwistonatraditionalVietnamesestew.
Bokhoisabeefstewmadewithvariousaromaticingredients.
Bell'sver-sionfeatureditsbeef,bokhospice,limejuice,umamienhancer,basil,andfishsauceflavoringredients,andwasservedonbao,yeast-raisedbreadthatissteamedratherthanbaked.
Hotteokisathick,pancake-likesnackwithasweetfilling.
Thehotteokproductcon-ceptdevelopedbyBellwasformulatedwithredbeanpaste,whichismadefromcookedadzukibeansmashedwithasweetenerandenhancedwiththecompany'sredbeanpasteflavor,whichhasanearthysweetflavorpro-file.
Otherflavorsthatwouldpairwellwithredbeanpasteorothersweetfillingsareyuzu,calamansilime,coconut,taro,andhalo-halo.
Thecompany'slineofAsian-inspiredfla-vorsenhancenotonlyAsianfoodslikehotteokandbokho,butalsotraditionalbakedgoodsandbeverageslikecupcakesandtea.
Giveplaincupcakesatropicaltwistwithflavorslikelychee.
ForaSweetPotatoCupcake,Bellboostedtheflavorofthesweetpotatobatterwithitssweetpotatoflavor.
OtherBellflavorofferingstoconsiderforbakedgoodsareram-butan,coconut,calamansilime,halo-halo,yuzu,andpandan.
Tryflavorslikewhitepeachandchaitoformulateready-to-drinkteabev-erages.
BellshowcasedtheseflavorsinWhitePeachTeaandChaiCardamomTeaBeyondAsianCuisineAsianingredientsandcuisinesarealltherage,butmanydifferentfoodsfromothercui-sinesareequallyasengaging.
NotonlywillyoufindbaoandKoreanBBQproductcon-cepts,butalsoonesthatdrawinspirationfromthecuisinesoftheMediterranean,Europe,Mexico,andmore.
Herearesomeofthosetoinspireyourproductdevelopmentefforts.
ScottAdair,executivechefatSupHerbFarms,Turlock,Calif.
(supherbfarms.
com),hasgrownfondofharissa,asaucetradition-allymadefromeitherredorgreenchilipeppers,garlic,cumin,andotherspicesusedtoaccompanysomeMiddleEasternrecipes.
Whileitfunctionsasastand-aloneingredi-ent,harissacanbeblendedwithotheringredientstomakedifferentsauces,whereitlendsasmokyheat.
Adairrecentlydevel-opedabrownbutterredharissasauceandgreenharissaandyogurtdipforroastedCornishgamehensandfingerlingpotatoes.
Jarsofharissaarefoundinmanygrocerystorestoletconsumersexperimentwiththisflavorfulsauce.
Itisusuallyeatenwithcous-cous,butproductdeveloperscanuseittoformulatedip,spread,andglazeproductsoruseittoflavormeatinfrozenentrees.
AttheIFT15expo,theclassicPolishdumpling—pierogi—receivedagluten-freemakeoverwithwholegraincornflour,cornbran,andpregelatinizedcornflourcourtesyofDidionMilling,JohnsonCreek,Wis.
(did-ionmilling.
com).
Dipapplicationsofferproductdevelopersagreatopportunitytogetcreativewithflavorsandingredientsrepre-sentativeofvariousglobalcuisines.
IngredionhasdevelopedaMuhammaraRoastedRedPepperWalnutandRedLentilDipproductconcept.
ThisMiddleEastern-inspireddipfeaturedHOMECRAFTPulse5135RedLentilSemolinaforproteinandglutenreplacement.
InnovaFlavors,Lombard,Ill.
(innovafla-vors.
com),takestastebudstoNorthAfrica,theMiddleEast,andsouthoftheborderwithitsproductconcepts.
LemonHarissaFlavorSystemNaturaladdedzesttoMoroccanLemonHarissaPotatoChipswhileZa'atarFlavorSystemNaturalspicedupMiddleEasternZa'atarPitaChips.
HailingfromMexico,Chamoyisasaucemadefromfruitlikeapricotormango,chili,andlimejuiceandisoftenusedasadip.
InnovaFlavorscap-turedtheflavorsofthisinitsChamoySpiceFlavorSystemfeaturedinMexicanChamoyTortillaChips.
Pebreisasalsamadefromcilantro,garlic,onion,chilipepper,cumin,andoliveoil(sometimestomatoisaddedaswell)popularinChile.
ChileanPebreCornChipsandChileanCreamyPebrewerefla-voredwithNaturalFlavorPebreType.
5454beverages.
Don'tstopwiththeseflavorsforyourbeverages;Bellsuggestsflavorcombinationslikegrapefruitthyme,Vietnameseicedtea,blueberryhibiscus,Ethiopianspice,jasmineplum,andmangococonut.
SoySauceShinesinUnexpectedApplicationsKikkomantracesitshistorybacktothemid-17thcenturywheninthecityofNodatwofamiliesledthewayinsoysaucepro-duction.
Overtheyears,moresoysauceproducersemerged,andintheearly20thcentury,threemergedtoformwhateven-tuallybecametheKikkomanCorp.
Today,thecompanyoffersacomprehensivelineofsoysauces,includinglow-sodiumandgluten-freeversions,naturallyderivedflavorenhancers,teriyakisauces,andvariousAsiansaucesandseasoningstofoodmanufacturersandfoodserviceoperators.
KikkomanSalesUSA,SanFrancisco,Calif.
(kikkomanusa.
com/foodmanufactur-ers),recentlyintroducedLessSodiumGluten-FreeTamariSoySaucethatprom-isestodeliversavoryandumamitasteswith40%lesssodiumthantraditionaltam-arisoysauce.
AttheIFT15expo,thecompanydemonstratedthefunctionalityoftheingredientinaSouthwestChile-LimeBeefproductconcept.
Tamarisoysauceistypicallymadewithlittleornowheatandisdarkerincolor,milderinflavor,andmorearomaticthantraditionalsoysauce.
Whileitcanbeusedinthesamefoodsassoysauce,thesensoryqualitiesoftamarisoysaucemakeitagreatadditiontodippingsaucesanddressings,whereit'sricher,morebalancedflavorshines.
SomethingelsethatyoumayhavenoticedabouttheproductconceptisthatitrepresentsSouthwesternU.
S.
/Latincui-sine,notJapanesecuisine.
ThisissomethingthatKikkomanemphasizes—itsingredientsaregreatintraditionalAsianfoods,buttheyalsoenhancetheflavorofmanynon-Asianfoods,saysElizabethGibson,coordinator,foodserviceandindustrialmarketingatKikkomanSalesUSA.
Soysauceisrichinumamicom-pounds,andKikkoman'straditionalbrewingprocess—aprocessthatrequiresseveralmonthsandthatinvolvesaddingAspergillustosoybeansandwheattomakeKojimold,whichplaysanimportantroleinfermentationanddevelopingthetasteofsoysauce,fermentingthemash,andrefining—alsoproducesacomplexbalanceofsweetandsaltytastes.
Kikkomanproducesseveralversionsofbothliquidandgranulatedsoysauces.
Theingredientcontributescolorandenhancesflavorinbeefandchickenentrees,bal-ancessweetandsmokyflavorandcontributessaltforcuringinbaconandcuredmeat,andenhancesflavorinsoups,broths,stews,andsauces.
Thisisnotallthough,asthecompany'sfoodscientistshaveshownthatsoysaucealsoaddsabitofcomplexitytotheflavorofandtemperssweetnessincookiesandcakes,enhancesthedairy,sweet,andcocoanotesinchocolatesyrups,andcontributessalttomoderateyeastactivityinbread.
Themostunexpecteduseofsoysauceisasatoppingonvanillaicecream(afewdropsisallyouneed),whereitaddsacar-amel-likearomatovanillaicecream,accordingtothecompany.
ThisversatilityisnotlimitedtoKikkoman'ssoysauce;otherAsiansaucesandingredientsaddadistinctiveflavortonon-AsianfoodsthatthecompanyservedattheIFT15expo.
Agranulatedversionoftamarisoysauce—GranulatedGluten-FreeTamariSoySauce—alongwithSaltedMirinwereusedtoseasonTeriyakiPopcorn.
Kikkoman'sSaltedMirinismadefromsakeandotheringredientsandaddssweetnessandfermentednotestofoods.
ASrirachaRanchDipcombinedtherichnessofbuttermilkandmayonnaisewiththespicy,vinegarySrirachaHotChiliSauce.
NFE-PYNaturalFlavorEnhancermadefromdehydratedsoysauceandyeastextractgavetheranchdipanumamiboost.
InadditiontoexhibitingattheIFT15expo,thecompanyalsohadapresenceattheCulinaryInstituteofAmerica's2015WorldsofFlavorConferenceonAsiaandtheTheaterofWorldMenus:FlavorDiscovery,Culture,Innovation,andStyleconference.
There,PaulQui,chef/ownerofquiinAustin,Texas,developedanum-beroffoodsamplesmadewithvariousKikkomaningredients.
DrawingonhistraininginclassicJapaneseandFrenchcuisines,Qui,whowasborninthePhilippines,choseingredientsthatblendedEastandWestinSpicyEnglishPeas,GrilledTurnipswithUniPowderandTamariButter(uniisdriedseaurchin),HamachiKinilaw(hamachi,oryellowtail,isafirm,mild-flavoredfishandkinilawisarawseafooddishsimilartocevichethatisservedinthePhilippines),SoyPowderBakedPotatoes,RoastedSunchokes,andBinchotanHamachi(binchotanisatypeofcharcoalmadeinJapanthatburnsextremelyhotbutproducesalmostnosmokeandnoflames).
SensientAddstoChiliPepperLineIndiancuisineisaboutasdiverseastheycome,witheachregionhavingitsowndistinctiveingredientsanddishes.
RecognizingthegrowingpopularityofIndiancuisineamongAmericanconsum-ers,SensientTechnologies,Milwaukee(sensient.
com),recentlydebutedseveralingredientsforproductdeveloperstouseinsuchproductslikesaucesandspiceblends.
Oneofitsdivisions,SensientNaturalIngredients,Turlock,Calif.
(sen-sientnaturalingredients.
com),addedthreeIndianchilipeppervarietalstoitschilipeppercollection.
Indianfarmersandagriculturalexpertshavedevelopedchilipepperhybridswithspecificheatlevelsandflavorstoadddis-tinctiontomanydishesacrossthesubcontinent.
Eachofthethreechilipep-persinSensientNaturalIngredients'collectionhailsfromspecificregionsinIndia.
Thisplaysintosomethingthatmar-ketresearchershavenotedforsometimeSweetsoyglazeandsrirachachilisaucegivepeasasweet-savoryflavorwithabitofheat.
PhotocourtesyofCIAStrategicInitiatives5656now—thatconsumersaremovingbeyondageneralizationofacuisineandareactuallyinterestedinregionalcuisinesandingredientsthatarepartofthelargercuisine.
Takingthisonestepfurtherisconsumers'desireformoreauthenticingredients,saysRogerLane,marketingmanagerofsavoryflavorsNorthAmericaatSensientFlavors,HoffmanEstates,Ill.
(sensientflavors.
com).
Withthenewchilipeppervarietalingredients,prod-uctdeveloperswillbeabletogivetheirconsumerstheheatlevelandflavoroftheauthenticchilipepperfromaspecificregion.
GrowninsoutheastIndia,thedevanurchilihasamediumheatlevelandearthyandnuttyflavors.
Thisred-brownchilipepperpowderistraditionallyusedinmanyIndiandishes.
ThebyadgichilicomesfromKarnatakainsouthwestIndiaandgivesapungent-sweetflavorandmildheattofoods.
Roundingoutthecol-lectionisthetejachili,averyhotchilipeppergrowninAndhraPradeshinsoutheastIndia.
Thischilipepperisnotjustaboutheat;ithassmoky-sweetflavorundertones.
ThetejachilipowderwasfeaturedinaButterChickenproductconceptdevelopedfortheIFT15expo.
ThesechilipepperpowdersjoinsomeotherAsiancui-sine-inspiredingredientsreleasedlastyear.
RedSriracha,IndianCurry,andThaiArbolChiliarepartoftheChiliBlendscollectionmadefromchilipep-pers,onion,garlic,andotheringredients.
InadditiontoreleasingtheseIndianchilipeppervarietalsthissum-mer,SensientFlavorshighlightedmirch,whichinHindireferstodriedandpowderedredchilipeppersusedtoaddspicinesstocurries.
Thecom-panydidsoinaninterestingway—bycreatingMapleMirchFlavorthatManyIndiandishesareseasonedwithvariouschilipeppers.
JoeGough/iStock/Thinkstock57combinesthesweetnessofmaplewithearthyandspicynotesofchilipeppers.
ThefoodscientistswhodevelopedtheflavoringactuallywentastepfurtherandalsoincludednotesofgeneralIndianspicethatgarammasalaimparts,explainsJeanShieh,marketingmanageratSensientNaturalIngredients.
Thegoalindevelop-ingthisflavorwastohaveabalancedblendofthefamiliarflavorofmaplewiththewarmthofIndianspice,sheadds.
TheMapleMirchFlavorisnotjustforuseinproductslikeIndiansaucesorsnackfoods;itcanbeusedinbeveragesandbakery,too.
ThecompanyservedMapleMirchIcedCoffeeandMapleMirchMiniCornMuffins,bothformulatedwiththeflavoringatitsboothduringtheIFT15expo.
TheflavoringwasalsofeaturedinButterChickenalongwithGaramMasalaFlavorandTejaChiliPowder.
FormoreIndiancuisineflavors,SensientFlavorsalsooffersCorianderChutneyType,GreenCoconutType,andTamarindWONF.
YeastIngredientsEnhanceUmami,SavoryFlavorsProductdeveloperscancapturethesalty,richumami,andbrothyflavorscharacter-isticofmanyAsianfoodsbyusingsuchingredientsasflavoringsandyeastextractsintheirfoodformulas.
SavourySystemsInternational,Branchburg,N.
J.
(savourysystems.
com),demonstratedsomeoftheseingredientsinAsian-inspiredproductconceptsavailableforsamplingattheIFT15expo.
Brothisthebaseforseveraldisheslikepho.
Thecompanyfeatureditsyeast-basedChickenTypeFlavor,BeefTypeFlavor,andMirepoixTypeFlavorinInstantBrothproductconceptsdesignedtobeusedinsingle-servecoffeemakersliketheKeurig.
Takingbrothtothenextlevel,JovanyChanying,whoworksonproductdevelopmentandculinaryapplicationsforthecompany,createdVietnamesePho.
Phoisatime-intensivedishtomake,involvingthecookingofbones,meat,andfatalongwitharomaticstoproducearichbroth.
Forconsumerslookingforconve-nience,therearepackagedphoproductssuchasPacificFoodsChickenPhoSoupBaseandStarAniseFoodsHappyPhoVietnameseBrownRicePhoNoodleSoupmadewithingredientsthatproducethemeatyflavorsoftraditionallypreparedpho.
ForSavourySystems'version,ChanyingusedFlavormaxyeastextracttogivethephoproductconceptarichmouthfeelandumamitastethatwouldnormallybeachievedfromlongcooktimes.
Kokumiisatasteconceptdescribedas"mouthfulness"orheartinessthatisperceivedbycalciumchannelsonthetongue.
Toprovideakokumisensationtofoods,SavourySystemsdevelopedKokumiTypeFlavor,whichitshowcasedinbeefpreparedinthestyleofKoreanBBQ.
Chanyingmari-natedbeefinablendofapplesauce,molasses,sugar,garlic,ginger,andtheKokumiTypeFlavor,whichenhancesthenaturalmeatinessinthebeefandbringsoutaluscioustaste,heexplains.
TheKokumiTypeFlavorisnotjustformeatapplications;italsoenhancedtheflavorsofpickledcarrotservedalongsidetheKoreanBBQbeef.
Umamiisatasteoftendescribedassavory,andwhenyouthinkofsavoryfoods,youprobablydonotthinkofsweetconfections.
ButChanyingsurprisedexpoattendeesbydevelopingBlackPepperUmamiCaramels.
Thesweet-saltycombi-nationofcaramelstoppedwithseasaltisquitepopular.
ChanyingtookcaramelstothenextflavorlevelbyformulatingUmamiTypeFlavorintothem.
Here,theingredientgavethecaramelsarichsavorynotewhilecuttingdownabitofthesweetness.
TheproductconceptalsodemonstratedhowtheUmamiTypeFlavorholdsupinapplica-tionsthatarecookedatahightempera-ture,ascaramelis.
CreativeConceptsWithanAsianThemeIngredientsuppliersarealwayspushingtheenvelopewhenitcomestoformulatingnewproductconceptsinwhichtoshow-casetheiringredients.
GiventhepopularityofAsiancuisine,it'squitecommontoseeplentyofAsian-inspiredconceptsatfoodindustryevents.
AttheIFT15expo,theU.
S.
DairyExportCounciltookanAmericanbreakfastfavor-ite—thepancake—andgaveitaKoreantwistwithspicykimchi.
TheSavoryKimchee-sePancakepairedthefermentedflavorofkimchiwithcreamyMontereyJackpeppercheese.
Itfeaturedmilkpro-teinconcentrate70foraddedproteinandenhancedtextureandwheypermeateforsaltyenhancement.
Alsoattheevent,ArdentMills,Denver,Colo.
(ardentmills.
com),showedhowitsUltragrainflourcanupthenutritionalcontentofbakedgoodsusedinKoreanBBQPorkTacos(UltragrainPlusProteinFlour)andKoreanBBQSteamedBuns(UltragrainHardFlour).
DianaNaturals,ValleyCottage,N.
Y.
(diana-naturals.
com),useditspumpkinjuiceconcentrate,Thaichiliflakes,limejuicepowder,andonionjuiceconcentrateinaBangkokPumpkinCurrySauceservedasanaccompanimenttochickensatay.
ThecompanyalsoservedKoreanbeefbulgogiwithasesame-gingersauce.
DavidMichael&Co.
,Philadelphia(dmflavors.
com),developedkimchislawflavoredwithNaturalFlavorforKimchiDressingPowderandNaturalAppleCiderVinegarTonertotopchickenbratwurst.
PhoisaVietnamesenoodlesoupmadefromarichbroth,savoryfishsauce,andflavorfulingredientslikegingerandstaranise.
Quang-Ngo/iStock/Thinkstock5858AnotherKorean-inspiredproductconcept,KoreanGochujangBBQStirFrySaucefromIngredion,Westchester,Ill.
(ingredion.
us),hadimprovedviscositywithPENPURE37waxyricestarch.
Todemonstrateitscapabilitiesindevelopingon-trendflavorsandseasoningblends,Wixon,St.
Francis,Wis.
(wixon.
com),oftenpresentsgloballyinspiredproductconceptsattradeshowsandevents.
Asian-specificconceptsfeaturedattheCIA'sWorldsofFlavorconferenceincludedlumpiaandtwobanhmisand-wiches.
LumpiaisaFilipinoversionofaneggrollmadefromathinwrapperfilledwithvegeta-bles,meat(usuallypork),and/orseafoodandthendeepfried.
Wixon'sPorkLumpiawithGreenPapayaSaladandPeanutswasfilledwithporkseasonedwithLumpiaSeasoning,ablendofblackpepper,brownsugar,soysauce,groundginger,andonion,andcabbage,carrots,greenonions,andbroccolirabe.
ThebanhmisandwichcantraceitsbeginningstoFrenchcolonialVietnam,wheretheFrenchintro-ducedthebaguettetotheVietnamese.
(TheVietnamesestartedreferringtothebreadasbanhmi,whichmeansbreadmadefromwheat.
)Atypicalbanhmisandwichhasingredientslikecilantro,pickleddaikon,jalapenopeppers,andliverpate,butmanyvariationsexistmadewithmush-rooms,differentvegetables,proteinsliketofu,chicken,sea-food,beef,andpork,andavarietyofherbsandspices.
Wixon'schefsandfoodtechnologistssea-sonedsausagewithThaiSausageBlendandpickleddaikonandcarrotwithPicklingSeasoningfortheThaiSausageBanhMi.
Sambalkaffirmayonnaisespreadonthebaguettegaveitadditionalflavor.
Theotherbanhmisand-wich,CharSiuPorkBanhMi,waslayeredwithflavor,startingwithporktenderloinmarinatedinWixon'sCharSuiMarinade,ablendofhoisinseasoning,Chinesefivespicepowder,andbrownsugar,andthengrilled.
Pickledfennellentasourtangwhilesproutedvegetablesgaveafreshflavorandabitofacrunchtothesandwich.
Fermentedblackbeanaiolimadewiththecompa-ny'sAsianAioliSeasoningwasthefinishingtouch.
AlsoattheWorldsofFlavorconferencewasFrankDominguez,corporatechefatSmithfieldFoods,Smithfield,Va.
(smithfieldfoods.
com),whofea-turedthecompany'skeyingredient—pork—inKoreanPorkBellyBurntEndSlideronSteamedBunandVietnamesePorkCheekTaco.
Hesaysthatpork,whichisaprimaryproteinusedinmanyAsiancuisines,acceptsflavorverywell.
Tomakeporkbellyslider,herubbedtheporkwithaspicydryrubseasoningandsmokeditwithcherrywood.
Pieceswerestackedonasteamedbunandtoppedwithraspberrywasabimustardandpickledcucumbers.
AstirfrysauceismadewiththeKoreancondimentgochujangandthickenedwithstarch.
PhotocourtesyofIngredion59SupHerbFarms,Turlock,Calif.
(supherbfarms.
com),haditsexecutivechef,ScottAdair,onhandattheconfer-encetosharesamplesofthreeproductconceptswithattendees.
Eachfeaturedingredientsfromthecompany'slineofherbs,vegetables,pastes,andpureesliketheSweetandCrispyPorkBellywithThaiRedCurryCoconutSaucemadewithThaiRedCurryPaste.
Thecompany'sGingerCilantroSesamePastegaveanutty,herbybitetoSaltEncrustedKingSalmonwithGingerCilantroSesameSoyHoneyGlaze.
ThethirdconceptwasSearedScallopsGlazedwithSweet&SpicyIndonesianGlazeandGoatCheeseandGochujangPolenta.
ThisoneincludedIndonesianStyleChiliPaste(Sriracha).
Thankstoinnovativeproductdevelopersandcre-ativechefs,consumersnowhaveawidevarietyofglobalfoodsandingredientsattheirdisposal.
Whileyoumaynotbeabletoexperienceanotherfoodandcultureinthecountry,saysAdair,youcanstilltastetheflavorsoffar-offexoticplacesclosetohome.
FTNextmonth'sIngredientssectionwilldiscusssomeoftheingredientsthataddsweetnesstoorenhancethesweetnessoffoodsandbeverages.
PorkbellysliderdevelopedbythecorporatechefatSmithfieldFoodswasoneofmanyAsian-inspiredfoodsservedattheCIA's2015WorldsofFlavorconference.
PhotocourtesyofCIAStrategicInitiativesKarenNachay,SeniorAssociateEditorknachay@ift.
orgREFERENCESCCD.
2015.
CulinaryTrendMappingReport:FilipinoFresh.
CCDInnovation,Emeryville,Calif.
ccdinnovation.
com.
NRA.
2015.
GlobalPalates:EthnicCuisinesandFlavorsinAmerica.
NationalRestaurantAssociation,Washington,D.
C.
restaurant.
org.