Ingredion culinologist recreates treats in healthier formats
22 Sep 2023 | Ingredion
Taking a cue from vibrant, big cities like New York, Ingredion has developed lower sugar and gluten-free fusion food concepts. Global culinologist Maru Harris bridges authentic Korean flavors with a “Waffle House experience” with a snow cheese-fried chicken on a biscuit prototype drizzled with barley tea syrup. Crisp and creamy hummus fries were also on display with a 50% fat-reduced white garlic sauce.
This is Missy Green for food ingredients first here at IFT 2023, and I'm here with Marie Harris, who's a global cullonologist and ingredient.
So what is ingredient on showcasing here today?
Today we're really showcasing our capabilities in sugar reduction and plant-based protein, as as our texture capabilities.
We're doing it through a number of prototypes that you can find throughout the booth, whether it's paletas, whether it's sugar reduced coconut tropical cake, or whether it's spicy Calari.
And chili crackers in the in the far corner.
We also have mocktails.
We have a barista station where we're showcasing our foaming capabilities, really focusing on the texture that we can provide to our customers.
We're also having a special curated, menu event in the back here right behind me.
We call it our taste experience.
I've also brought out a couple of samples for it.
Would you like to see them?
I'll walk you through them.
So thank you, Steven.
So.
We have here our herby, our herby hummus fries, and this contains our chickpea flour in it, and this is also a 55, a 50% reduced fat, mayo here.
It's a, based on, a Lebanese garlic white sauce that we use for inspiration.
And this is a delicious, treat, crispy texture, really creamy on the inside.
It's one of the, the favorites.
This prototype is really super fun.
This is a snow cheese chicken on a, a purple potato.
And then we drizzle it with a, we drizzle it with a spice barley tea.
And, our, our thinking for this was, what if you put a Waffle House in the middle of K Town, right outside of Penn Station.
You, if you've ever been to New York, there's the K Town and it's always vibrant and full of music and light and there's lines outside of Everywhere.
And fried chicken is definitely a key there.
So that's the inspiration behind this.
And this is all made without wheat.
So there's no wheat in that.
So that's Koreatown.
Yeah, K Town.
Yes, Korea Town.
Yeah, yeah, exactly.
You'll have to go to New York City and step outside of Penn Station and go there and get all the foods.
This is a barley tea as a sauce.
Yes, we're using it to really give you that Waffle House experience, you know, where you're like, chicken and biscuits, you got to finish it with gravy.
So we have that, that.
Spicy tea there.
And that tea is also, that, that tea syrup is also a no sugar added.
This is a, we call this our chocolate, mosaic truffle.
And it's, this is, I made this, I, I had this made with the idea of what would I want as a treat after working out as a woman.
And I, I wanted it studded with fruits and nuts and textures.
So we have protein enhanced cookies in here.
We have We have slivered almonds, we have sour cherries, we have quinoa puffs in here.
But we also kept the sugar in check and we upped the protein.
So in a 55 g serving, we have 9 g of added, 9 g of, of protein.
We have 5 g of fiber and 3 g of added sugar.
It's delicious.
So I can't wait for you guys to taste these.
So, how do some of these applications fit into trends and trends?
The, the, the snow cheese chicken is definitely on trend right now.
We're going to, we see that, as I said, we saw this earlier this year.
It actually came from inspiration when we went to H Mart, the BBQ chicken.
I don't know if you've heard of that, that franchise.
It was something that we had there when we made the coding for this one, we want, we were trying to think of something for food service that kept it crispy as you're thinking about, , food delivery systems and you really want that crispy texture in your fried foods.
That was the inspiration behind that texture as.
How did you achieve maximum crispiness?
Yes, exactly.
How did you do it?
So we did that with our batter binds and we also added protein into this and pea flour into this as to really maintain that crispiness.
It's really great.
Yeah.
Were you going to mention another trend?
Yeah, the other trend is actually the hummus fries that we had, we made this recipe actually, a colleague of.
Mine 10 years ago.
But recently we went to both, Wylie Dufresne's house, kitchen in, in New York, his new pizza place.
And we also went to the Starbucks reserve in the Empire State Building, and all of them had hummus fries on their menu.
So it was interesting to see that we, those trends were coming back.
So we were like, it's a perfect time to bring it back.
We, we changed it up a little bit and again, we're serving it with the, the 50% reduced, fat sauce, but it These are very much on trends.
We, we like to go mostly to New York and we also, tap into our global colleagues.
My colleague from Mexico City is here so that we're able to get ideas from him.
I'm gonna go to FTS in September and get ideas from that and do some treks there.
We do, we do did a New York City trend trek with our marketing insights team.
We plan to do one here in Chicago in partnership with the hatchery.
We like to do those.
Globally, but also, I don't have it out here, but we do, we have a mahalaia, which is a, a, a, a Persian inspired, custard, and those flavor combinations that we have in there came from my colleague Kevin Alder, who sits in Hamburg, who went to Dubai to do the show out there.
So we're really tapping into our global colleagues in the culinology group to really bring those inspirations here to our customers.
OK, thank you so much.
