In this new style format we aim to provide you with a more frequent newsletter with a short punchy style, whilst still retaining our existing aim of keeping our customers informed of the latest trends in the food industry, and how TasteConnection can help you address those trends.
In this edition
– We look at naturally smoked ingredients that TASTECONNECTION can supply to enable the development of iconic smoked and barbecued products
– We also look at some exciting new trends and products in the global market
If you have any feedback for us, or issues you would like us to cover in future editions please drop us a line and let us know.
Naturally Smoked Ingredients
The recent EU smoke regulations on smoke flavouring (Directive 1321/2013) have fired up the smoke world, as you now need to control the level of smoke flavourings you can add to products in order to protect your customer’s health.
We at TasteConnection, however, believe that there is a better way…and that is Naturally Smoked Ingredients. For almost a decade TasteConnection has been supplying a range of naturally smoked ingredients to chefs and food creatives enabling the development of iconic smoked and barbecue products.
Our growing range of naturally smoked ingredients are traditionally smoked using sustainably sourced fallen oak and other woods. They are ideal for adding the authentic taste of real smoke to a wide range of food products.
Naturally Smoked Ingredients
A unique range of ingredients delivering naturally smoked flavour to the end product. The comprehensive range includes store cupboard ingredients smoked over oak providing the ideal vehicle for getting that authentic smoked flavour into your product.
Applications for our range of smoked ingredients include: Meat seasonings, snack seasonings, curing blends, dustings and marinades.
Please contact us to discuss your individual requirements.
Mill Stream House
Wotton under Edge
Bitter flavours are set to become the ‘it’ flavour – much of the trend has come from bar mixologists using more bitter ingredients in cocktails, and this has crossed into the food world. Frisée, rapini, endive, radicchio, Asian greens, and other bitter vegetables. The rise of New Nordic cooking, which includes lichens and birch tree ash, has helped to champion bitter ingredients as people are coming to realise that bitter is the most sophisticated flavour and that it adds balance, dimension, and complexity to dishes. Whilst most people aren’t born with a craving for bitter foods embracing bitter foods can also improve health, as the compounds that make foods taste tart, such as polyphenols also happen to be potent antioxidant.
Considered the ‘national’ dish of Quebec, poutine is a fast comfort food which traditionally consists of French fries and cheese curds topped with a light brown gravy. Many Canadian variants have evolved such as Sugar Shack Poutine with bacon, sausage and maple syrup. “Fries with the Works” fries with ground beef and onions, topped with thick beef gravy and fresh green peas.
Many derivatives now exist outside of Canada including Greek poutine with Feta cheese, in New York, Chilli Cheese Fries – Shoestring French Fries covered with chilli cheese then covered with shredded cheddar cheese. In Texas, fries that include at least one variety of grated Cheddar cheese are commonly served with ranch dressing, sometimes consisting of bacon, jalapenos and chives. In New Orleans Debris fries – fries, roast beef debris “gravy” and cheese. Carne Asada fries have become popular in Southern California consisting of a combination of fries, carne asada (grilled, marinated steak-strips), beans, guacamole, sour cream, salsa and cheese. In Adelaide, chips topped with yiros meat, tomato barbecue and garlic sauce are served as an ‘AB.’
Combining maple syrup and beech wood smoke not only produces a culinary ingredient to add background flavours to glazes and marinades, sauces and gravies, but is also a fashionable ingredient for mixologists to use in gastro-inspired cocktails.
Named after Si Racha in Thailand, Sriracha is a type of chilli sauce made from a paste of red jalapeno chilli peppers, vinegar, sugar and salt. Sriracha is made from sun ripen chillies which are ground into a smooth paste along with garlic, sugar and salt. The mania for sriracha started in the US – its increasing popularity was driven by west coast America, because their palate is sweet – it’s like ketchup with a kick. You can put a lot on food without it being wildly hot, whereas with Tabasco even five or six drops is too much. And it’s not expensive. The sriracha sensation is part of a wider appreciation of chilli sauces, which is overtaking milder condiments, such as Worcestershire sauce.
For more information about what we do or to view previous editions of Taste News please go to our website www.tasteconnection.com.
If you would like to talk to us about how we can help your business, please get in touch T: 01453 844868 or E: email@example.com
MILL STREAM HOUSE
WOTTON UNDER EDGE