An increasingly popular cuisine, Korean dishes contain identifying ingredients, such as chilies, garlic and savory sauces. Umami and kokumi enhancers play an important role, as well.
Consumers are actively seeking enhanced culinary experiences. Condiments and sauces offer global flavors and tastes that can be enjoyed in restaurants or brought home to the kitchen.
The economic malaise has brought a return to cooking at home, and with that has come a boon for a number of industry categories, not the least of which is in marinades and sauces. While the segments comprising that category vary, bold flavors and authentically ethnic profiles are proving their worth among sauces and marinades.
In a cost-conscious environment, restaurant operators are using sauces and seasonings to bring new flavor profiles to their usual dishes. While traditional sauces, such as barbecue, gravy and mayonnaise, are still popular, chefs are creating new, signature flavors that sometimes include ethnic ingredients.
Smoke flavors, sweeteners, tangy acidifiers and regionally characteristic seasonings make barbecue one of America’s favorite flavoring systems. This article, from The Culinary Institute of America (CIA), explains the “mystery” of barbecue.
IQF products, such as shrimp, chicken, fish fillets, vegetables, pork, beef and more, can often benefit from the addition of a glaze or coating. The application of a glaze or coating can assist in adding flavor, extending shelflife, adding visual appeal, cost-efficiency and convenience.
With 37% of the world’s population, India and China influence products both in America and abroad. Savory sauces, grains and dairy are intrinsic components.
Liquid smoke flavoring made from hickory and other wood -- a mainstay flavoring and anti-bacterial agent for the prepared food industry and home kitchens --
Texture is a pillar of successful food and beverage products. Attendees of Prepared Foods’ R&D Applications Seminars heard formulation advice about working with ingredients that impact texture, including enzymes, gum Arabic replacers, starches and an enzyme-modified egg yolk with enhanced emulsification functionality.
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