Food Business News - May 15, 2018 - 40
The future is now for kokumi
bakery items featuring savory flavors,
such as rosemary olive oil cakes from
Los Angeles-based Osteria Mozza or
Cheerwine vinegar pie from Comfort
restaurant in Richmond, Va.
Flavors such as lemon and passion
fruit increased on menus 9% and 15%,
respectively, Mintel said, and the two
are some of the top growing flavors,
according to Mintel Menu Insights.
Beyond dessert, flavor companies
are creating options that combine
both sweet and savory flavors. Fuchs
North America, Hampstead, Md., has
introduced its line of "Island inspiration" seasonings, bases and flavors.
The collection features such flavors
as a Caribbean-style coconut curry
milkshake seasoning, a Filipino-style
banana ketchup snack seasoning;
a ,Hawaiian-style barbecue turkey
burger seasoning, and a San Juan-style
sofrito dip seasoning.
Food Business News
"Our Caribbean-style coconut
curry milkshake seasoning mingles
sweet and savory with luscious coconut
Ube is a purple yam that is popular in Filipino
cuisine and lends antioxidants and vitamins
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n the past few years, consumers have become more aware of umami as the fifth taste.
The savory flavor is abundant in high-glutamate foods such as tomatoes, meat and soy
and has even showed up in restaurant names, such as Umami Burger.
"Meanwhile," Mintel said, "Umami's lesser known sister taste, kokumi, has not yet
entered the mainstream."
Kokumi, translated from Japanese as "delicious," provides a sense of balance and
harmony in foods, Mintel said. The taste concept is associated with flavors achieved by
slow-cooking, aging and ripening. It may be defined as a sense of richness, heartiness
Ippudo, a New York-based ramen
restaurant, offers a Miso-Glazed Hoku
Kokumi is associated with flavors achieved by
Hoku Potato dish that is high in kokumi.
slow-cooking, aging and ripening.
It includes potatoes, avocado, eringi
mushrooms and tofu tossed in a spicy
miso butter sauce all topped with a
poached egg and cilantro.
"Kokumi can work synergistically
with umami flavors as well as improve
other attributes," said Stephanie Mattucci, associate director of food service
Convincing consumers to accept
the kokumi flavor profile may come
down to how it is described in the
menu, Mintel said, as 44% of consumers said they would be motivated to try an unfamiliar flavor if it has a detailed flavor description on the menu.
In the next five years, Mintel expects more chefs and scientists to turn to kokumi to create complex flavors. Yeast extract and fermented soy are kokumi-boosting
ingredients that may be added to replicate the flavors of slow-cooking, add oiliness and
richness to lower-fat foods and retain the salty sensation in reduced-sodium snacks.
"Operators should think about ways they can boost the overall deliciousness of
their dishes while creating healthy offerings consumers are craving," Mintel said. "We
will see further research provide future operators with more tools in their arsenal to
create the taste and mouthfeel of slow-cooked foods without the time investment." FBN
and fragrant spices, such as cardamom
and ginger, for an invigorating and
addicting blend that you can add to ice
cream and milkshakes," said Elizabeth
Lindemer, corporate executive chef.
Hawaii serves as the inspiration
behind the BBQ turkey burger seasoning, which Ms. Lindemer said is "a
perfect combination of sweet, tangy
"... we mixed tart and juicy pineapple with rich molasses, savory onion
and garlic, aromatic spices, bright
vinegar and just a little smoke for a sensational seasoning that's sure to please
the crowds," she said.
Colorful meets functional
Flavor ingredients that add both color and the perception of health to dishes
are growing in popularity on menus.
Fifty-one per cent of consumers are willing to try an unfamiliar ingredient if it
provides a functional benefit, Mintel said,
and color ups the appeal even more.
Ube is a purple yam that is popular
in Filipino cuisine and lends antioxidants and vitamins to dishes. The
ingredient adds a touch of purple to
menu items, including desserts and
beverages. Warm Belly Bakery in Chicago offers an ube cookie with frosting
and coconut flakes.
Black garlic, which often appears
in ramen broth, adds antioxidants and a
darker color to foods. The ingredient is
making its way onto more menus, Mintel said, increasing 13% from 2015-17.
Sumac, a dried and powdered fruit
of the Rhus coriaria plant, is used as
a spice in Middle Eastern and South
Asian cuisine that adds antioxidants,
protein and a pop of reddish purple to
dishes. Instances of sumac on menus
grew 34% between 2015 and 2017,
Algae, which Mintel said is considered a superfood, adds antioxidants,
protein and a green hue to foods and
beverages. Nineteen per cent of consumers said superfood claims encourage them to order a dish or drink from a
restaurant. The smoothie chain Juice It
Up! incorporates spirulina, a blue-green
algae, into its Blue Vitality Smoothie
Keith Nunes and Rebekah Schouten
May 15, 2018