Monday, December 6, 2021

Kerry white paper explores stocks and broths trends

Taste and nutrition company, Kerry, has released a chef’s white paper outlining emerging trends and ideas in stocks and broths in today’s new era of clean labelling in foods.

The ‘Creating Authentic Flavour from an Ageless Kitchen Tradition’ white paper examines stocks and broths from a chef’s point of view, starting with a tour around the modern world and the historical roots of stocks and broths as the world’s earliest and first flavour enhancers.

In-depth interviews with Kerry chefs and culinary product development experts follow, focusing on their personal styles in stock-making and the trends (such as umami and kokumi) they see emerging.

According to the white paper, five key trends are apparent:

1) replacing tastes using stocks and broths to infuse food with flavour

2) for product developers, making ingredients more clean-label in nature

3) developing and commercialising new products, e.g., immune-support sipping broths that utilise Kerry’s Wellmune, a proprietary yeast beta glucan

4) the introduction of sipping broths in a wide range of flavours and which provide plant protein fortification to increase their nutritional profile

5) proactively using clean-label stocks and broths to satisfy consumer calls for authentic, natural, full flavours.

Consumer demand for authentic foods and beverages has moved brands and manufacturers in a new direction: toward whole-food cooking processes, sustainability and cleaner labelling.

The drive for authentic ingredients is on, and it’s where stocks and broths created using kitchen-focused methods hold a clear—and clean—advantage.

“It’s clear the overall trend in stocks and broths is toward whole food, kitchen-style production, and clean-label ingredients that deliver the rich, authentic taste consumers want,” said Thomas Couepel, Global Portfolio Director of Stocks and Broths at Kerry.

“Demand for clean labels will only increase as we go forward, and this extends to the stock-and-broth sources many menu items use as their foundation.

“Creating Authentic Flavour from an Ageless Kitchen Tradition provides excellent information on trends and new ideas from the marketplace and Kerry kitchen experts. This paper is sure to be of interest to culinary product designers.”

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