Wild Flavors always has innovative options, but my favorite prototype this year was the Heirloom Tomato Sorbet, a re-imagination of a Caprese Salad. Cool and refreshing during Chicago's heat wave, the sorbet featured an heirloom tomato flavor, was topped with yummy Mozzarella Whipped Cream and garnished with a Basil and Olive Oil Pizzelle Cookie, featuring basil and olive oil flavors and natural green color.
Mahamarra Dip served on a Pita Chip from California Walnuts was a totally unexpected culinary treat, and a great idea for the retail shelf. And for dessert, Walnut Chocolate Fleur de Sel Spiced Walnuts and French Style Chocolate Walnut Macaroons made my heart go pitter-patter.
Oh My Aching … Bar, a fortified Joint and Bone health bar, from Watson Inc. addresses the needs of aging baby boomers to live longer, healthier and more active lives with strong bones and joints. This delicious chocolate and peanut butter treat contains Watson's WT-12052 premix, which provides 10 percent DV of calcium, magnesium and vitamin K as will as 50 percent DV for vitamin D. The only change I'd make is to enrobe it in sinfully dark chocolate. Hmmmm, bone health as well as antioxidants.
Blueberry Biscuit Stick, a small, bite-sized biscuit treat with benefits, easy to store and carry on the go, was from the U. S. Highbush Blueberry Council. Their user-friendly shape makes them easy to handle and incorporate in quick breakfasts, at-desk lunches and busy-schedule snacks. And who can resist the Biscuit Stick's delicious blueberries? Plump, juicy and sweet, blueberries are in tune with today's healthy life style. Consumers identify blueberries with antioxidants, natural ingredients and nutritious eating, and they are a natural way to keep the product moist while boosting flavor and mouth-watering appeal.
Symrise identifies five pillars for positioning new products -- Stay Vital, Lighten Up, Be Natural, Just Enjoy and Get Excited. Moroccan BBQ Skirt Steak was an exciting prototype for attendees and fits into the Get Excited pillar (sensory pleasures and unusual taste experiences).
Tomato Soup (33 percent sodium reduction), that ubiquitous food we all love, rose to new heights with Kikkoman's NFE Natural Flavor Enhancer, available in both liquid and powder varieties. Developed with Kikkoman's proprietary fermentation technology, this savory flavor has a neutral taste, pale color and strong umami characteristics. Kosher certified, it elevates salt perception in almost any sodium-reduced offering, is made in the U.S. Most important, it addresses the need for manufacturers to reduce sodium (by 30-50 percent), particularly in foods that children love to eat regularly.
David Michael & Co. kept running out of its tasty Turkey Burger Sliders, with Natural Onion Flavor, Natural Smoky Grilled Beef Powder and Natural American Cheese Flavor because they were so good. With the use of DM's salt replacers, the sliders boast a 20 percent reduction in sodium (which can be upped to 30 percent). That's good because if you have a male teen in the house, he'd wolf down a whole package.
Mouth-watering flavors and rich aromas describe Chicken Tikka and Jeera Rice Pilaf, Indian-inspired prototypes from Griffith Laboratories. The dishes featured new technologies OptiYield, a customizable technology that provides improved yield effectiveness and eating qualities of meat products, and NaRedux, for sodium reduction.
Slow Cooked Beef with red wine and mushroom Au Jus (Reduced Sodium) from Sensient Flavors LLC, which featured natural salt enhancer flavor (35- to 45-percent sodium reduction), culinary-inspired flavors, including, natural red wine reduction flavor, roasted mirepoix WONF, porcini mushroom WONF, and the savory flavors of natural beef stock replacer flavor and water soluble tallow WONF. And for dessert, who could resist a Peaches & Cream Muffin, featuring Dairy Boost fresh cream flavor and natural peach pectin pieces?