Meat+Poultry - November 2018 - 47

McCormick

T

oday's consumers continue to expand
their palates, seeking out new ethnic
foods and flavors. When doing so, they
often have high expectations for authenticity,
which may include recipes from native chefs,
use of imported ingredients and incorporation
of unfamiliar seasonings. This opens the door
to flavor innovation in the meat and poultry
category, in everything from fully cooked deli
meats to heat-and-eat meatballs to grill-ready
marinated chops and steaks.
"Everyone's definition of authentic is
different, so when it comes to ethnic fare, it's
vital to clarify the flavor profile and ingredients
upfront so consumers aren't surprised or
disappointed," says Kelly Weikel, director
of consumer insights, Technomic, Chicago.
"Additionally, ethnic options must feel
accessible rather than intimidating and this can
be achieved by providing flavor and sourcing
information about each ethnic dish."
Among the 87 percent of consumers
who ever order ethnic fare or food with
ethnic flavors when eating out, almost a
third (32 percent) are willing to pay extra for
authenticity, according to Technomic's 2018
Ethnic Food & Beverage Consumer Trend
Report. Thirty-six percent like to explore
regional varieties of mainstream ethnic
cuisines to try new foods and flavors.
Why this surge in global flavor exploration?
For starters, social media and global
connectivity have made consumers aware of
what the world is serving for dinner tonight.
"Food provides a way for people to indulge
their cultural curiosity; it is modern-day
sightseeing," says Jeff Stopa, director of
culinary innovation, ZoomEssence, Hebron,
Kentucky. "In meat and poultry, there is
a desire for the fusion of innovation and
tradition and an expectation of authenticity."
To deliver an authentic experience, it is
essential to capture the nuanced taste and
aromatics of quality natural herbs and spices,
as well as the traditional cooking processes.
For many, global cuisine is as much about the
flavor as it is the preparation. But this comes
with challenges in commercial manufacturing.
"Authentic ethnic cuisine and flavors,
such as Persian, Israeli, Moroccan, pandan,
black garlic and ube, should incorporate a
differentiated texture to correlate with a
unique and existing taste profile," says Judson

McLester, executive chef and ingredient sales
manager, McIlhenny Co., Tabasco Brand
Products, Avery Island, Louisiana. "This
presents a challenge in that commercially
it will not be enough to simply season or
marinate a protein. The industry is responding
via creative methods to sear, fire roast and
even char these items in addition to finding
new ways to raise the bar on flavor."
Scott Walnofer, senior director of culinary,
Kerry, Beloit, Wisconsin, says, "During
development, stay focused on the preparation
and cooking methods used to create the
authentic flavors. Understand how a particular
cuisine roasts its peppers or prepares its
proteins. This influences how a product
developer uses a specific ingredient or flavor."
It also gives marketing the language to help
sell the product. He provides examples such as
Filipino barbecued chicken skewers, braised
al pastor pork shoulder, and yogurt-marinated
spit roasted shawarma chicken. These dishes
showcase how meat and poultry are mainstays
in many ethnic cuisines.
"Consumers are most interested in trying
a meat-based main dish when branching out
to try ethnic dishes," says Jacquelyn Schuh,
marketing manager for meat at Kerry.
She cites Mintel data showing that onethird of consumers are interested in trying
a meat-based main course dish from a new
international cuisine, followed by 13 percent of
consumers interested in trying an international
appetizer and 5 percent interested in trying a
side dish from an international cuisine.
"Even though there has been a surge of
interest in veg-centric dining, protein at the
center of the plate is as strong as ever," says
Juliet Greene, corporate chef, Mizkan America,
Mount Prospect, Illinois. "Ethnic-inspired
flavors and more traditional cooking methods,
including slow-roasting proteins, continue
to lead the pack with both consumer and
manufacturer interest."

Chili peppers are used
in countless Latino
dishes including this
Peruvian chicken with
chili sauces and spiced
mashed plantains.

ASIAN CONNECTION
"The biggest ethnic trend we are seeing across
the entire food space is a refocusing on Asia,
but there are a few distinct differences than
in years past. We're seeing the exploration of
smaller regions that offer a unique flavor profile
or story behind the cuisine. This includes the
Philippines and Vietnam," says Roger Lane,
www.meatpoultry.com | 11.18 | MEAT+ POULTRY

47
http://www.meatpoultry.com
Meat+Poultry - November 2018

Table of Contents for the Digital Edition of Meat+Poultry - November 2018
