From The Nutritionist

Kate Williams, RDN

Translating Culinary Trends into Practice – Emerging Trends





Food stories on cronuts, unicorn toast, coconut oil, quinoa, and kale flooded our newsfeeds over the last few years. Food trends impact health professionals’ practices, editorial calendars, and what we incorporate into our own lives. But, how can you tell if a trend will last for a few years, or if it will quickly fade? Learn how and when to incorporate food trends into your practice and communications with Campbell’s six stages of trends framework.

Chefs and bakers in the Campbell’s Culinary & Baking Institute monitor and explore trends to determine the next big flavor for new product development. Each year, they pick their top trends, categorize them into six, distinct stages, and share their findings in the annual Culinary Trendscape. Trend progression depends on many factors, occurs over time and isn’t always easy to predict. Carrie Welt, Senior R&D Chef, Campbell’s Culinary Institute, helped me understand the Culinary Trendscape 2018 and what the six stages mean for you. Take a look at the first two trend stages, what’s trending now, and ways to incorporate them into your practice.


Stage 1: Discovery – Trend Emerges with Limited but Influential Group

Trends begin in the discovery phase with a limited, but influential group. They often, but not always, start in fine dining restaurants and “foodie” circles. Trends may gain steam and advance from this stage, linger or fade out.


What's Trending Now:

Culinary Heritage – It’s all about authenticity with emerging interest in a nostalgic experience, with food made from someone native to that region, with techniques from the past. Carrie used pizza to help explain this to me. We expect differences between New York and Chicago-style pizza. If you order a Chicago-style pizza in Maryland, you would expect thick crust. In Japan, tuna on pizza would be commonplace and thus authentic to that region. This is a simple example of a food experience featuring culinary heritage. Today, more than 60% of foodservice eating occasions feature global cuisine, new spices, sauces and diverse culture is on the rise.

Put it into Practice: Spend time learning about the trend while it is in the discovery phase. Become familiar with global eating patterns and the nutritional profile of common dishes and ingredients from other regions. Focus on the ethnic preferences in your community. Explore any of the trends or foods mentioned in our report, like Aioli and Ponzu that are unfamiliar to you. Chef Carrie recommended Culinary Artistry and The Flavor Bible as great reads.


Stage 2: Introduction - Reaches a Culinary-Minded Audience

Trends develop with an increased interest among an audience that make decisions on food in the marketplace and start to decide when and what trends to invest in and capitalize on. This group represents a relatively small portion of the population.


What's Trending Now:

Feel-Good Treats: Snacking is here to stay, but it continues to evolve. Feel-good treats are foods that consumers can feel good about eating. According to a recent survey, people snack more frequently and 40% report snacking on healthier options. Many consumers feel Better-For-You means they are real or natural, made from scratch, without artificial sweeteners or flavors. For example, dark chocolate (cacao) is part of many sweet snack options because of its health benefits. Have you noticed more dessert recipes made with pulse flour, baking with beans, and a rise in snacks with probiotics as many Americans struggle with digestion issues?


Put it into Practice: Spend time researching trends once they enter stage two and consider the implications for your clients. For this trend, consider what your clients believe is healthy and how that fits into their life. Check out new feel-good treats in the supermarkets and online. Start sampling and continue to read labels! Encourage feel-good treats and help clients appropriately pair them with their dietary needs and preferences.

Trends are a fun and exciting way to look at what’s new in food. Next time you read a publication’s top culinary and nutrition trends for the year, or see a new health craze emerging, think about it strategically. Use what you learned about the stages of trends and allow that to guide your approach. Explore Campbell’s Culinary and Baking Institute Culinary Trendscape 2018 so you can learn about the trends in more detail and see which ones mean the most to your practice!


Stay tuned for part 2 in this series to learn about stages 3-6, featured next month.


Taste on,

Kate


Carrie’s Bio

Chef Carrie Welt joined Campbell as Senior Chef, Campbell’s Culinary and Baking Institute (CCBI), in September 2012. Carrie is a passionate culinary educator, with expertise in culinary arts applications for research and development and nutrition. She handles culinary education, plans strategic internal and external events, and supports the soup and simple meals portfolio. Carrie recently served as interim Director of Research & Development with Habit, co-creating a nutrition-focused food program for the unique Campbell-funded start-up’s fresh delivery service. She has also led culinary development, from conception through launch, for Prego Farmers’ Market® dinner sauces. Carrie is a Certified Chef de Cuisine (CCC) through the American Culinary Federation. Carrie earned her bachelor’s degree in computer science and German from Skidmore College, and then earned her associate of occupational studies degree from The Culinary Institute of America, and her master of management degree in hospitality from the School of Hotel Administration at Cornell University.



Kate’s Bio

Kate received her bachelor's degree in dietetics from the University of Delaware and completed her dietetic internship at Johns Hopkins Bayview Medical Center. She has over ten years of experience in a variety of nutrition-related practice areas including clinical nutrition, weight management counseling, health and wellness and nutrition education. Kate has worked as a nutrition consultant to the Campbell Soup Company since 2005.

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En Papillote Technique

1. Prepare the parchment paper
Get a large piece of parchment paper, approximately 2.5 times as large as a single portion of food. Cut the paper into a heart shape, lightly brushing one side with oil. This creates a slight barrier to water, preventing the paper from becoming soaked too quickly. Another option, though not as attractive, is to use tin foil instead of parchment paper.

2. Select the ingredients
This is a very quick-cooking approach, so it works best with tender proteins such as fish and shellfish. The accompanying ingredients, like julienned vegetables (matchstick size), must be small enough to cook at the same rate as the fish. In some cases the vegetables can be blanched, or quickly cooked in boiling water, to ensure proper doneness. Fresh herbs will go a long way in providing flavor.

3. Assemble the packet
Lay the oiled, heart-shaped paper on a baking tray, oiled side up. Season your vegetables with salt, pepper, extra virgin olive oil, and half of the herbs. Toss them around for an even coat. Place enough for one portion on half of the paper. Bunch them up to create a bed for your fish, leaving about two inches between the food and the edge of the paper. Place the seasoned fish on the vegetables and sprinkle the remaining herbs. Add a splash of the liquid on top of the fish, just enough to add moisture.

4. Seal the packet
To seal, fold the heart over to enclose the fish and vegetables (so it resembles a teardrop). Starting at the top of the heart, fold about 1/4" of the edge toward the center. Fold over again to create a seal. Continue along the length of the parchment, folding each section twice. When you get to the point of the heart, twist and fold to finish the seal.

5. Bake your dinner
Bake the packet in a 425°F oven for 10-14 minutes, depending on the size of the fish. The packet will puff and brown while in the oven and as the steam builds. When cooked, remove from the oven and carefully place the packet on a plate. With a knife or scissors cut an "X" on the top and fold back the edges for a dramatic presentation and a delicious, healthy meal.

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Spicy Flounder and Clams with Summer Vegetables

Prep Time: Less than 20 minutes
Cooking Time: 10-14 minutes
Yield: 2 servings

Ingredients:

  • 1/3 cup carrots, finely cut julienne
  • 1/3 cup sugar snap peas, cross cut thinly
  • 1/3 cup zucchini, yellow, finely cut julienne
  • 6 each cherry tomatoes, cut in half
  • 1 Tbsp. shallot, minced
  • 1 clove garlic, minced
  • 1 Tbsp. extra virgin olive oil
  • 2 tsp. parsley, fresh, minced
  • Dash salt
  • Dash black pepper
  • 6 oz. fillet, flounder (2 fillets, 3oz. each)
  • 2 Tbsp. Low Sodium Spicy Hot V8® 100% Vegetable juice
  • 3/4 lb. clams, in the shell

Instructions:

  1. Preheat the oven to 425°F.
  2. Combine the carrots, sugar snap peas, zucchini, cherry tomatoes, shallot, garlic, extra virgin olive oil, half of the parsley, salt and pepper in a bowl. Toss well to combine.
  3. Lightly oil two large heart shaped pieces of parchment paper.
  4. With the parchment paper on a sheet tray, place half of the vegetable mixture in the center of one half of each heart leaving about a 2" border.
  5. Lightly season each fillet with salt and pepper. Fold or roll the fillet to create a uniform thickness and place on top of the vegetables.
  6. Top the fish with the remaining herbs and the Low Sodium Spicy Hot V8® 100% Vegetable juice.
  7. Place half of the clams around each portion of vegetables and fish.
  8. Fold the heart over to enclose the fish and vegetables so that it resembles a teardrop.
  9. Starting at the top of the heart, fold about 1/4" of the edge towards the center. Fold over again to create a seal.
  10. Continue with this method along the length of the parchment packet folding each section twice to make an attractive edge.
  11. When you get to the point of the heart twist and fold to finish the seal.
  12. Bake the packets for 10-14 minutes (depending on the thickness of the fish).
  13. Remove from the oven and serve by cutting an "X" in the top and folding back the edges.

Nutrition Information (per serving):

Calories 180, Total Fat 9g, Saturated Fat 1g, Monounsaturated Fat 5g, Polyunsaturated Fat 1g, Cholesterol 50mg, Sodium 450mg, Carbohydrate 10g, Fiber 2g, Sugar 4g, Protein 16g.