Ethnic Flavor Trends Challenge Food Formulators
4/24/2008
Prepared Foods Magazine (June 2008)
by Jeanne Turner
April 25, 2008
Ancient Portuguese and Spanish trade routes helped spread new spices and flavors around the globe. In the same way, today’s flavor trends are strongly influenced by native spices, plants and cooking methods that traverse the globe from East to West or South America to North. Chris Stepan, corporate chef for Vegetable Juices, Inc., Bedford Park, Illinois, said consumers everywhere are aware of and demanding authentic global cuisine. Savvy food marketers and manufacturers need to stay one step ahead of the flavor trends. Equally as important is finding a source for authentic ingredients to help recreate these exotic dishes.
In a presentation delivered at Prepared Foods’ New Product Conference held in Rosemont, Illinois, October, 2007, Stepan traced the history and elaborated on the current state of ethnic flavor trends. He identified the drivers and pinpointed for audience members the best way to capitalize on these flavor trends in prepared foods and restaurant offerings.
Empty nesters for example, “can travel around the world simply by trying new downtown restaurants with authentic foreign cuisine,” says Stepan. “They help drive the market because they can and do spend money eating out.”
And as we age, he points out, we crave stronger flavor sensations. “We don’t have the sensitivities of earlier years, so new or bold flavor combinations can hold this audience’s interest.”
Another driver is the search for healthier fare. “We found out our food pyramid was really upside down,” said Stepan. “While experimenting with other cultures’ cuisines, we’ve discovered the benefits of cooking with olive oil, or lighter sauces based on yogurt instead of mayonnaise as a base.”
Immigrants brought their love of regional and local cooking styles with them, creating waves of interest in Mediterranean, Vietnamese, Thai and North African dishes. When Vietnamese restaurants emerged “all of a sudden people were eating Spring Rolls,” said Stepan. This was followed by a wave of Thai immigrants and then Ethiopian, each contributing unique flavors to the American melting pot.
“For this population, native plants, spices and cooking methods signify authenticity,” says Stepan. “Consumers today expect the same level of sophistication in prepared food items from the grocery store that they might find in a restaurant. So to recreate an authentic Thai or other ethnically inspired dish, authentic ingredients are a must.”
Vegetable Juices Inc., for example, is the only North American supplier of processed lemongrass. “Lemongrass has to be shaved before you can even being the special processing it requires,” says Stepan. “But when it is done right, it melts like butter in your mouth. Companies can save hours of processing while still maintaining the quality standards their products require.”
Stepan emphasizes that fresh ingredients and quality are inextricably linked. “For example in a Vindaloo, essential seasonings are in the paste. When you mix fresh ginger, onions, and garlic with dried herbs, the combination of the fresh with the dry ingredients takes it a level beyond common curry. It creates top notes that lend it multiple levels of flavor enhancement.”
Stepan encouraged the attendees to broaden their creative horizons. “Think Biryani pizza, Vindaloo pasta, or Thai green curry risotto.” Vegetable Juices provides a creative avenue for food manufacturers or restaurateurs to find their own creative twist on commodity products, then “watch what happens,” says Stepan. Vegetable Juices Inc. offers many types of authentic specialty blends, such as a Southeast Asian Mirepoix, Chimichurri, Aji Verde or Oaxacan Mole. To take advantage the latest in ethnic flavor trends, call Vegetable Juices Inc. at (888) 776-9752.
|