African flavors in trending food concepts
18 Jun 2019
Bell highlighted the potential for several African flavors in trending food concepts at IFT 2019, including a Senegalese based stew flavor idea that is being taken into a pizza delivery form utilizing caramelized onion, fresh lime. A West African chili sauce containing habanero flavor gives the concept a fresh chili note and madras curry. “This year we took a focus on regional African flavors and really taking a deep dive,” says Casey Schallert a research chef at Bell. The company also highlighted a sweet pizza containing date with a honey drizzle topping. A Zanzibar option was based on a folded breakfast pizza with a tortilla base and fresh vegetables with warm spice flavors with fresh cilantro flavors. For Schallert, African flavors have the potential to go mainstream.
Tradin Organic is truly a unique player on the global organic market – with its sustainable sourcing and manufacturing combined with a high level of energy and optimism, the team at Tradin Organic is fully dedicated to helping their customers to go #BeyondOrganic and create unique products with a story.
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Following on from IFT’s virtual exhibition, Cargill has been spotlighting the growing appeal of dairy alternatives. Christine Addington, a senior technical service representative at the company, shares insights on the trends dominating the space.
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