NAFFS Newswire - January 14, 2009
Flavor & The Menu Issues Top 10 Flavor Trends; FDA Issues Final Rule on Cochineal Extract and Carmine Colors; Yearbook Cover Chosen; NAFFS Winter Meeting; and More.
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Thursday, January 15, 2009
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FLAVOR & THE MENU ISSUES
TOP 10 FLAVOR TRENDS
Casual, comfort flavor cues will be driving restaurant trends in 2009, according to Flavor & The Menu Magazine which announced its top 10 flavor trends: - Top Culinary Trend – tapping beer’s potential. With beer being the new wine, post-modern pub menus are offering hearty food that’s designed to pair with beer.
- Top Concept Trend – barbeque branches out. Consumers are being introduced to more sophisticated interpretations of classic barbeque specialties, upgraded with signature sides, more interesting preparations and full wine lists and cocktails.
- Top Comeback Trend – French bistro. After being overshadowed by Asian and Latin fare, classic French bistro cuisine is bringing a new generation back to French food.
- Top Menu-Making Trend – snack attack. From small plates and wine-bar menus to fast-food “fourth meals” and hand-helds, snacking offers an affordable way for consumers to sample and share new foods.
- Top Ethno-Cuisine Trend – Asian noodle-mania. From Japanese soba chains in the U.S. to Asian-American chefs offering upscale takes on classic noodles, consumers appear to be on a quest for the perfect bowl of noodles.
- Top Sauce Trend – fruitful finishes. Chefs are turning to fruit as a base for signature sauces enabling them to better utilize fruit in savory dishes and intensify flavor profiles in desserts.
- Top High-Impact Ingredient – American artisanal. American chefs are turning their attention to the growing domestic cheese scene with American cheesemakers crafting Euro-style adaptations and their own signature creations.
- Top Buzzword – Farm. As chefs look to distinguish their menus and establish a culinary connection with customers, a farm-focused approach with back-to-basics cooking styles satisfy consumer cravings for wholesome foods and simpler times.
- Top Beverage Trend – Latin refreshers. Restaurants beyond the South American and Mexican niches have started serving licuados (fruit shakes), agues fresca (“fresh water,” or juices) and cheladas.
- Top Dessert Trend – Italian inspirations. With Italian restaurants holding a larger share of the American heart, dessert menus are expanding beyond tiramisu. Look for custardy panna cotta, indulgent gelato, soothing budino (Italian-style pudding), homey polenta cake and semi-frozen specialties known as semifreddo.
FDA ISSUES FINAL RULE ON
COCHINEAL EXTRACT AND CARMINE COLORS FDA issued a final rule requiring the specific ingredient labeling of the color additives cochineal extract and carmine in all food and cosmetic products. The final rule will become effective on January 5, 2011. However, FDA encourages companies to comply with the rule as soon as possible. FDA is requiring specific ingredient labeling of cochineal extract and carmine due to reports of severe allergic reactions to these color additives and in response to a petition submitted by the Center for Science in the Public Interest (CSPI).
Under the final rule, all food products (including butter, cheese and ice cream) that contain cochineal extract or carmine as colorings must specifically declare them in the ingredients list by their respective common or usual names, i.e., “cochineal extract” or “carmine.” In addition:
Cochineal extract and carmine are not subject to the exemption from ingredient declaration for “incidental additives.” They must be declared if present in a finished food, even if they are present in insignificant amounts and have no technical or functional effect in the food.
Cochineal extract and carmine are not “major food allergens” under the Food Allergen Labeling and Consumer Protection Act (FALCPA). Therefore, although cochineal extract and carmine must be declared by name in the ingredients list, they should not be listed in a separate allergen statement (e.g., “Contains milk and soy”), if one is used.
The final rule is available at http://edocket.access.gpo.gov/2009/E8-31253.htm or by contacting the NAFFS office. YEARBOOK
COVER CHOSEN
Congratulations to Michael Smith of Monmouth University who submitted the winning design for NAFFS 2009 Yearbook. A record-breaking number of votes were recorded and Cover #2 was selected. Michael is a junior at Monmouth University majoring in graphic design. PROMOTIONAL OPPORTUNITY
AT NAFFS’ WINTER MEETING A promotional opportunity exists at the NAFFS Winter Meeting to be held on Friday, February 6 at The French Culinary Institute. If you would like to donate 70 pens and/or 70 pads to be used by attendees, please contact the NAFFS office. This is being offered to members on a first-come, first-served basis.
If you haven’t already registered, don’t miss this exciting audience-participation program where Director of Culinary Technology Dave Arnold and Executive Chef Jeremie Tomczak will demonstrate emerging trends and attendees will get to taste, savor and compare the next generation of culinary excellence. Register now at www.naffs.org! NAFFS WELCOMES
NEW MEMBERS Global Natural Foods, Inc.
190 Mary Smith Hill Road
Livingston Manor, NY 12758
Phone: (845) 439-3292
Fax: (845) 439-4291
Website: www.globalnaturalfoods.com
e-mail: info@globalnaturalfoods.com
Contact: Randy Lewis, President
Products: Conventional & organic fruit juice concentrates and purees, frozen fruit Colloides Naturels, Inc.
1140 U.S. Highway 22, Suite 102
Bridgewater, NJ 08807
Phone: (800) 872-1850
Fax: (908) 707-9405
Website: www.cniworld.com
e-mail: Humphrey@cnius.com
Contact: David Humphrey, Executive Account Mgr.
Products: Gum acacia or Gum arabic
NAFFS CALENDAR
Remember to save these dates:
February 6 – NAFFS Winter Meeting, The French Culinary Institute, N.Y., N.Y. March 5 – California Meeting, Hyatt Regency Orange, Anaheim, Cal. October 1-4 - The 92nd Annual NAFFS Convention, The Resort at Longboat Key Club, Longboat Key, Fla.
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