Fusion Comes to Packaged Foods

From sushi chips to Thai French fries to panko bread crumbs on everything, fusion comes to packaged foods.

By Frances Katz, Senior Technical Editor

Share Print Related RSS
Page 2 of 2 1 | 2 Next » View on one page

A cultural mix

Flavors can add ethnic authenticity, suggest healthiness or introduce a new facet to old favorites. J.R. Simplot (www.simplotfoods.com), Boise, Idaho, sees ethnic flavors as a way to keep Americans eating everyday foods. Simplot is heavily associated with potatoes, and executive chef Mark Hill notes ethnic recipes don't have to be authentic to be a hit with American palates.

In addition to boxed meal kits, most revolving around rice noodles, Thai Kitchen offers Thai ingredients for the home cook.
In addition to boxed meal kits, most revolving around rice noodles, Thai Kitchen offers Thai ingredients for the home cook.

Hill encourages chefs to take a few ingredients from various ethnic dishes and experiment with them or combine them. "Americans love potatoes," he says. "I can take the flavors of Thailand and add them to a potato -- you don't really see potatoes in Thailand, but you can rub them with (spices) and give them a Thai flavor. The best way to introduce (ethnic) flavors is to take products familiar to the typical American palate and incorporate the flavors of the world."

Hill further recommends keeping the french fry on the plate via ethnic influences. Says the potato maven, "Olives, herbes de Provence, Moroccan spices, pesto -- all the components of the Mediterranean flavor palette are being called into play by chefs to create hot new french fry plates. Add a reduction of balsamic vinegar (as a) drizzle for thin cut fries. A tapenade sauce incorporates artichokes and capers with Asiago and parsley-dusted fries. Meanwhile, Gorgonzola is the cheese of choice on the fries at the Palomino restaurant chain. On a more upscale note, 750 ml, a restaurant in Portland, Ore., has a hit on its hands with its truffle-scented french fries."

According to Givaudan Inc. (www.givaudan.com), Cincinnati, tomorrow's flavors can be described by the concept the company calls "Wonderlands," It is "marked by consumer exploration and the desire for new experiences. From 360-degree stimulation through the ethnic and exotic, Wonderlands tests the limits and challenges the norms with the unconventional and unexpected."

"Every region around the world has a different way of looking at the market and interpreting it, but the trends are essentially the same," says Jennifer Weyland, global marketing manager for Givaudan. "What is different is the way these are manifested in different markets."

Turning Japanese

At Kikkoman USA, the flavor and ingredient company, the San Francisco division has been hard at work looking at "future foods" with clearly Asian components. One such suggestion from its chef is a sushi chip. According to Kikkoman USA's product development department, "Innovative sushi combinations are the norm; seaweed, wasabi, and eel have become familiar flavors that could also lend themselves to sushi chip applications. They expand the healthy image of sushi with brown rice or mixed-grain sushi chips, may be flavored with chili pepper, lemongrass, turmeric or coriander."

Panko breadcrumbs are larger and crispier crumbs that originated in Japanese cooking.
Panko breadcrumbs are larger and crispier crumbs that originated in Japanese cooking.

Another traditional Japanese ingredient that has moved boldly into American culture is panko. Panko breadcrumbs are larger and crispier crumbs. They started out in high-end restaurants and were introduced as a retail item in 2005. One popular brand, manufactured by Prestige Panko and offered in the U.S. by Hydroblend Inc. (www.hydroblendinc.com), Nampa, Idaho, is showing up as coating for fish of all kinds, stuffed chicken breasts and all kinds of shellfish.

The crumbs, which have been popular in the American pantry for only a few years, continue to offer more textures and colors, and are used in a growing number of products, both authentic and "styled." Sales are still at the starting gate, but the combination of versatility and familiarity could bode well for the few companies supplying them in the U.S.

Mediterranean still big

While flavors are an important part of ingredient procurement, things change when products go from the hot restaurant phase to the mainstream as processed and packaged food items. The main ingredients once selected for freshness, novelty and optimum quality must add to their parameters consistency, both of quality and availability.

The need to find ingredients that are as fresh and high quality but available just-in-time can be daunting. For example, the unabated Mediterranean trend calls for a number of products, such as olives in all forms, anchovies, basil, vegetables (including eggplant and okra, as well as standard tomatoes and garlic) lamb and seafood. A major specialty-cum-commodity is olive oil. U.S. consumers purchase 65 million gallons of olive oil annually, most of it from Spain, Italy, Greece, Tunisia, Israel and other Mediterranean countries.

As olive oil became a key ingredient for many of the "new" ethnic products, the U.S. food sector looked for a better, more dependable source. In the 1990s, California had little olive oil production. Growers were unable to compete with cheaper foreign oil. They turned their attention to table olives, most destined for canning.

But with the rise of health consciousness and gourmet food culture, California growers looked to olives as a new cash crop. Approximately 7,500 acres are now planted strictly for olive oil production in the state. California Olive Ranch (www.californiaoliveranch.com), Oroville, Calif., is the first North American producer to plant a super high-density olive orchard. Despite a disappointing crop in 2006, olive oil from California has won numerous awards for flavor, and the new culture of the crops promises a consistent supply of good olive oil.

Note to procurement

When moving a food from strictly local, prepared-fresh phase to a larger playing field, such as a frozen, refrigerated or heat-processed food, it's important to recognize how much variability can be introduced via ingredient purchase. Good specifications and close temperature and time processes become vital. Specifications should describe both the ingredient you want and the ingredient that is possible. Set the limits with care, make sure they are measurable and strict enough to provide real information on every batch and understand the testing procedures and their results. Ask for a pre-shipment analysis (it may require an additional fee if not part of the original contract) or pre-shipment sample, if you wish to test in-house.


 

Page 2 of 2 1 | 2 Next » View on one page
Share Print Reprints Permissions

What are your comments?

You cannot post comments until you have logged in. Login Here.

Comments

No one has commented on this page yet.

RSS feed for comments on this page | RSS feed for all comments