Specialty Food Magazine

OCT 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/83609

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Page 26 of 63

FOODS IN FOCUS Multifunctional Flavors Much of the growth in dessert toppings comes from uncommon applications. Consumers are becoming more adept at using products in unconventional ways, but there is great opportunity for educating customers about the use of dessert sauces. "There are many applications with dessert sauces and toppings that are not immedi- ately apparent to the consumer, like adding a teaspoon of caramel sauce to sweeten up a morning cup of coffee or some plain yogurt," says Fortino Godinez, general manager of Hubbell & Hudson Market & Bistro, The Woodlands, Texas. Meats and cheeses are among surpris- ingly pleasing canvases for the latest dessert sauces. Michelle Lewis, owner and creator of Spoonable LLC, Brooklyn, N.Y., has designed Peppered Orange Caramel Sauce, which contains freshly grated orange zest, freshly ground Tellicherry pepper and hints of organic mandarin orange extract. The peppery citrus Grilled ribs gain dimension with Spoonable's Peppered Orange Caramel Sauce. sweetness entwined with rich caramel makes this sauce a comple- mentary application for many dishes, but especially grilled ribs, Lewis notes. Java & Co. coffee-infused syrups, made from fresh roasted coffee beans with no added corn syrup, can heighten proteins as well. "They are syrups made from coffee but are defi- nitely not just for coffee," says owner Jamie Knoll. For example, Java Nut, a hazelnut- coffee infusion, is great for glazing ham or baby back ribs. Dessert sauces with cheese is an up- and-coming match. Spoonable's Lavender Caramel—which Lewis calls a "love it or hate it" flavor—while excellent atop vanilla ice cream or as a glaze for lamb, pairs well with goat cheeses. Classic Salty Caramel, Lewis adds, pairs particularly well with Vermont Creamery's Cremont cheese, an aged cow's milk and goat's milk blend. At Lucy's Whey, a farmstead and artisanal The original, BOTTLE-MATIc 3 YEAR WARRANTY INCLUDED Front and Back! MADE IN USA! For Specialty Food readers, Only $1450! Label any cylindrical container fast and accurately from ½" to 10" diameter, @ Speeds of 1200 Pcs. per hour. DISPENSA-MATIC Label Dispensers NOT THE CHEAP IMPORTED KNOCK-OFF! 21 day trial 28220 Playmor Beach Rd, Rocky Mount, MO 65072 Call Toll Free: 1 (800) 325-7303 or (573) 392-7684 Price subject to change without notice. 2/01/09 FAX:(573) 392-1757; E-mail: info@dispensamatic.com Web: http://www.bottle-labeler.com 24 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com STOP Wasting Time Labeling by Hand!

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