From The Nutritionist

Kate Williams, RDN

Translating Culinary Trends into Practice – Trends with Staying Power





Trips to the supermarket are often rushed — we simply grab and go. But the other day I had a little more time to focus. I noticed matcha tea offerings, ginger-infused ice cream, sun-dried tomato and basil mashed cauliflower, almond milk with cashews, and pasta made with greens. The meat department featured wild boar roast and ground bison, right next to beef chuck. My shopping experience shows how some trends evolve beyond the specialty food aisle into the mainstream.

Last month we introduced a two-part series featuring the Culinary Trendscape 2018. In case you missed it or want to review the initial two stages, visit Translating Culinary Trends into Practice – Emerging Trends. This month, we look at what happens in stages 3-6, what’s trending in these stages now, and how you can use these trends. In later stages, trends gain broader appeal and more people are familiar with them.


Stage 3: Adoption – Gains Traction with a Larger Audience

Trends gain traction with a larger group of consumers at this stage. People outside of the culinary world and foodie circles experiment with these trends and they show up on more restaurant menus and niche brands.


What's Trending Now:

Botanicals – Ginger, matcha and turmeric were top Google searches in beverage for 2017. Chef Carrie notes “Turmeric and matcha were confined to tea and tea adjacent beverages until the last few years when their potential health benefits became motivation for their inclusion elsewhere.” Intense herb flavors in “feel-good drinks” now expand into desserts, partly because of approachability and more people are experimenting with the flavors.

Meat Matters – Americans are more thoughtful about meat with a desire to use the entire animal and thus reduce waste. They also want meats that deliver on taste and consider portion control. Obscure meats like bison, venison and other game meat are gaining popularity. Think Campbell’s ® Chunky Maxx TM Bison Bacon Burger Soup, venison jerky and beyond.

Put it into Practice: Nutrition concerns and questions are likely to pop up with your clients and social groups at this stage. Be knowledgeable and research these trends. If you have a large audience of early adopters, you could include some of this information in your social media posts. For example, read up on the common botanicals trending, such as matcha, and review different cuts of meat for best cooking methods. Compare the nutrition profile of game meats.


Stage 4: Mainstream – Well Accepted in Many Households

At this stage the food trend is grounded and can be found almost everywhere. Most foods you find in the supermarket would be in stage four of a trend evolution.


What's Trending Now:

Alternatives Rule - As the shift towards plant-based eating continues, new alternative products are popping up on store shelves constantly, with multiple varieties and availability well beyond the specialty sections. You may notice alternatives to wheat flour, crust using cauliflower, riced veggies, and dairy alternatives like Bolthouse Farms® launch of Plant Protein Milk made with pea protein.


Limited Edition Innovation - This trend features seasonal pumpkin spice lattes, Pepperidge Farm® Baked Apple with Caramel Swirl bread and Campbell’s® Limited Edition Original Recipe Beefsteak Tomato Soup as examples. People who crave food experiences are key players in the advancement of this trend.


Put it into Practice: Become the expert by this stage. You should be confident in your knowledge, and be able to speak of nutritional benefits or allergen concerns. Test out these flavors and trends in your own recipes, offer samples for clients and be able to explain any research related to them. For example, you should be able to compare and contrast cow’s milk to alternatives like almond, coconut or pea protein milk to help consumers make an informed choice.


Stage 5: Established – Reaches Mass Audience

Trends that reach this stage are likely here to stay. People widely accept trends in this stage and find them throughout U.S. markets. However, the trend still is not global. Consider yogurt, even though it is well-established, this staple food re-invented itself with the introduction of Greek yogurt, full-fat versions, and even non-dairy options. Yogurt mania may be commonplace in the U.S. but Greek varieties are not found often in other countries as near as Canada.


Stage 6: Expanded – Reaches Global Audience

Few trends reach this stage of expanded. Chef Carrie used Coke® soda and pizza as examples, meaning you can find them practically anywhere in developed countries. Countries put their own flair on pizza, but still identify it as such. Keep in mind, few foods or beverages reach the coveted place on the global stage.


Be trend ready,

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.