Asian Flavors Inspire Torani’s Newest Flavor
By A.J. Flick, Senior Editor
Leading flavor creator Torani raised a lot of eyebrows when it announced its inaugural Pourcast Flavor of the Year: Salted Egg Yolk Syrup.
But it brought a smile to expert bartender Ty Young’s face.
(c) J. Martin Harris Photography
“My dad is Chinese-American and my mother is Japanese-American,” said Young, who owns and operates Shaken & Stirred, a bartending staffing and consulting service in Tucson, Arizona. “I’ve grown up with Asian food from the moment I can remember eating.
“One of my favorite treats at dim sum is Harm Tarn Soh. The salted egg yolk taste and flavor are so distinctive that my mind takes me back to my time visiting Macau as a youngster,” said Young, who was event mixologist for James Beard Award-winning Chef Chris Bianco’s restaurants. “These pastries were actually created in France, but were brought to China during the spice and silk trading efforts by Marco Polo. The flavor took hold throughout China and Southeast Asia.
The herbal prescription free viagra supplements not only improve the overall health but it includes many other factors. The clinical diagnosis discover over here generic sale viagra treats premature ejaculation as a sexual encourager. Get aroused properly by figuring out what exactly rate to market your cialis uk car for can be hugely challenging especially due to the fact vans are generally perceived as “gas guzzlers”. The plant of this bean is midwayfire.com order generic levitra erect and hairy. “It blows me away that Torani was able to not just capture the taste and flavor, but also the actual mouthfeel and viscosity of this classic,” he said.
“Our Flavor of the Year is the culmination of years of research and development and as serious ‘flavor geeks,’ we couldn’t be more excited,” said Torani CEO Melanie Dulbecco. “Torani is committed to delivering amazing flavor for all, and Puremade Salted Egg Yolk is an especially fun innovation that showcases our passion for flavor.”
Salted egg yolk continues to gain momentum and is used around the globe to enhance both sweet and savory cuisines and beverages, including ice creams, pastries, boba teas and potato chips – even McDonald’s french fries in Singapore. Salted egg yolk is often promoted leading up to Lunar New Year (Feb. 1 this year), with its signature golden hue signifying prosperity, a central theme of the holiday.
“Our research has shown consumers’ growing interest in salted egg yolk as a flavor, both abroad and within the U.S. in recent years,” said Andrea Ramirez, Torani’s consumer and customer market insight manager. “Not only is it delicious and versatile, but it’s a flavor that reflects the current culinary tourism trend in which consumers seek new foods and beverages from around the globe, even from the comfort of their homes.”
Torani Puremade Salted Egg Yolk Syrup was developed by Torani Flavor Scientists Melissa Dyandra, Mailyne Park and Lance Schwarzkopf. Their work on the lab benchtop included dozens of formulations before the team ultimately landed on the final flavor, which delivers an elusive richness, deep orange color and just the right amount of sweetness. The distinctive syrup is sweet and salty, making it perfect for milk teas, milkshakes, espresso drinks, cold brews and more. Like all products in Torani’s Puremade Syrup line, it is made with pure cane sugar, all natural flavors, color from natural sources, no preservatives and no GMOs.
Read the full story in the February issue of Gourmet News. Subscribe now so you don’t miss anything!
Sprouts Reaches Cage-Free, Better Eggs Commitment
Phoenix-based Sprouts Farmers Market is sourcing all shell and liquid eggs sold across its more than 370 stores from cage-free, organic or free-range farms. The specialty grocer’s Our Brands eggs have been cage-free or better since 2016.
“Sprouts shoppers are conscious of where their food comes from and we’re pleased to now offer cage-free or better eggs across the category as part of our ongoing commitment to improved animal welfare,” said Kim Coffin, SVP of Grocery at Sprouts. “We’re continuously engaging with suppliers, NGOs and stakeholders to ensure our policies and targets for continuous improvement are meaningful and help drive the industry forward.”
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PlantPlus Acquires Plant-Based Food Makers Sol Cuisine, DEW
Chicago-based PlantPlus Foods, maker of plant-based foods with a joint venture between a leading global food solutions and nutrition company, ADM, and one of the leaders in the protein sector, Marfrig, announced its portfolio expansion in North America with the acquisition of Sol Cuisine following the recent acquisition of DEW Drink Eat Well, which has the Hilary’s brand.
These strategic acquisitions further position PlantPlus Foods as an industry enabler in the plant-based space as the company seeks to deliver more high-quality plant-protein choices for flexitarian, meat-eating and vegan consumers alike across the Americas, according to the company.
Sol Cuisine further expands the company’s portfolio to include plant-forward and meat analogue products in appetizers, entrees and meat analogue components to better meet the needs of consumers and their lifestyle choices across multiple categories. PlantPlus Foods is able to augment its scaled raw materials, high-capacity production and distribution capabilities from parent companies and strategic partners. These capabilities enable an end-to-end, vertically integrated ecosystem to support enriching plant-based protein choices.
The high demand for accessible and nutrition-forward products in the rapidly growing North American plant-based market provides the opportunity for PlantPlus Foods and its newly acquired partners to satisfy the needs of consumers while capitalizing on the potential of where the industry can grow. PlantPlus Foods looks to expand production and commercialization for plant-based protein products as it builds capabilities and infrastructures that will benefit the industry as a whole. PlantPlus Foods will continue to identify and address the industry’s white spaces while providing solutions to increase accessibility to more plant-based protein choices – enabling the industry to realize its enormous potential.
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Sol Cuisine is a fast-growing producer of branded and private label, consumer-preferred plant-based protein offerings across key center-of-plate and appetizer categories. The Company’s products are offered through an established omni-channel distribution platform in Canada, the United States and Mexico.
Hilary’s cooks craveable plant-based foods that are packed with whole veggies, grains, and beans that are always non-GMO and free from the top 12 common food allergens including wheat/gluten, soy, dairy, egg and nuts. The product portfolio consists of plant-based burgers and sausages and is distributed in the United States and Canada.
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