Traditional American foods, featuring sauces, regional and ethnic flavorings, and fruits result in distinctive regional cuisines.

According to a recent Prepared Foods article, farmer’s markets across America feature vendors selling some type of fruit preserve, jelly or pickled product. For years, sweet fruit sauces have been paired with savory entrées and side dishes. Classic examples are cranberry sauce with roast turkey and stuffing/dressing, mint jelly with roasted lamb, sweet cherry sauce with roast pork tenderloin and peach chutney with baked ham.

Meanwhile upscale caterers constantly re-invent themselves by exploring more exotic flavors of the Middle East, India and Southeast Asia. Signature foods that reflect these regions of the world have a combination of sweet flavors, paired with savory dishes.

Sweet with Savory
For years, Americans have been enjoying savory salads with sweet dressings. Now some prepared foods reflect this trend even further, boasting added heat to the sweet and savory flavors. For example, a salad-style entrée at one eatery consists of spicy chicken salad on romaine lettuce, with a black bean relish and Black Diamond white Cheddar, served with a chipotle vinaigrette. Another dish commonly seen is Thai barbecue beef short ribs. For a meal without the heat, one might opt for a honey and lavender-glazed, split-roasted Amish chicken.

The article states that not long ago, the Asian foods eaten in America consisted of mostly Chinese-style dishes, such as sweet and sour chicken, fried rice with a sweet and sour sauce or soy sauce, and egg rolls with a plum sauce or a duck sauce (a thick, sweet and pungent, orange-flavored Chinese condiment). Today, Thai, Japanese and Korean foods have penetrated the palates of Americans. Thai foods are by far the most popular of these newcomers. Dishes such as Pad Thai noodles are not only served in restaurants, but are being manufactured by many mainstream companies, both under national brands and private labels.

The Heat is On
There is still a trend for spicy flavors in America and also a demand for gourmet-inspired, tasty products. Such product flavors include Red Chili Basil (enriched flour, canola and extra virgin olive oil, sea salt, crushed red chili pepper, dried basil, dried garlic, cayenne pepper); Serrano Lime (enriched flour, canola oil and extra virgin olive oil, sea salt, Serrano pepper powder, dried parsley, lime oil); and Chipotle (enriched flour, canola and extra virgin olive oil, sea salt, dried chipotle peppers, dried garlic, dried onion).

Further Reading: Nothing More American…or Regional
Grilling foods with barbecue sauces may stand alone as representative of American cooking. Yet, each region of the U.S. has tended to have traditional approaches to both. Additionally, such sauces can be creatively customized through the addition of other food components.

As many consumers, restaurants and food processors alike have discovered, the creation of unique and enticing sauces can be crucial to many a dish.

FLAVOR SECRETS: CURRIES FROM THE PACIFIC RIM
(Prepared Foods)

Curries are important ingredients in many of the Pacific Rim nations, but they differ greatly from country to country. According to a recent Prepared Foods article, to an American whose idea of curry is the scent of curry powder, curries in some of these lands will not seem like curries at all. But students of authentic Indian cooking have long known that curries differ widely in their spicing, depending on the type of food being flavored.

The article defines the following curries:

Gaeng Ped Moo is a pork and vegetable curry from Thailand. Fish sauce, lemongrass, sugar and mint also contribute flavor. The curry paste is sprinkled heavily with paprika for color; seasoned with onion and garlic; and spiked with red pepper, lemon peel, ground coriander seeds and cilantro. These are ground to a paste in oil and water.

Gulai Daing Lembu is a Malaysian beef curry that calls for coriander, fennel and cumin seeds, cinnamon, cloves, black pepper, turmeric, nutmeg, red pepper, ginger, plus onion and garlic, lemongrass and coconut milk.

Chicken curry in Burma contains onion, garlic, ginger, lemongrass, turmeric, red pepper, cardamom seeds and cilantro. The spices, ground with oil and sautéed until thickened, are used to coat the chicken, flavoring it while it cooks.

A TASTE OF REGIONAL AFRICAN CUISINE
(Prepared Foods)

Africa is the second largest landmass on earth. A May 1 Prepared Foods article notes common African ingredients, such as egusi, sorghum and the pilau spice, have started showing up on the menus of African-inspired, U.S. restaurants. The article states the culture and cuisine in many of this continent’s countries are as diverse as the geographical regions of the U.S.

Here's a look at some culinary characteristics from each of the continent's three geographic regions – Northern, Central, and Southern:

Northern
Northern Africa includes countries such as Morocco, Algeria, Libya, Tunisia, Mauritania and Egypt, which boast cooking techniques and flavors similar to Mediterranean cuisine. Common flavors and ingredients for North African cooking include: lentils, garlic, tomatoes, oregano, cilantro, turmeric, cloves, cumin, eggplant, extra virgin olive oil, green bell peppers, red onions, parsley, chickpeas, couscous, black olives, cayenne pepper, coriander, cumin, harissa vinaigrette (a fiery chili paste), pine nuts, tabbouleh, raisins, carrots, honey, shallots, Dijon mustard, saffron threads, paprika, and apple cider.

Central
Central Africa covers a large portion of the continent, from eastern Somalia to western Senegal to northern Mali and the southern Congo. Here, there are Spanish, British, Portuguese, French and African influences in the cooking techniques and ingredients used. Common ingredients that can be found in Central African cooking include: Grains of paradise, sorghum, peanuts, egusi (dried melon seeds), pilau spice (a mixture of ground cinnamon, ground cardamom, cloves and saffron strands), rice, beef , chicken, onions, garlic, potatoes, carrots, tomato paste, tomatoes, coconut milk, fufu (fermented cassava dough, a starch-and-water-based alternative to baked bread), lime, curry, yucca, benne (sesame) yogurt, pitas, chick peas Madagascar vanilla, dark chocolate, and coconut.

Southern
Southern African cooking often called the rainbow cuisine, with immigrants coming from India, Indonesia, China and Europe, and bringing their cultural traditions with them. Malay cuisine is the most recognized Southern African cooking in America (a melting pot of European, Asian and African cooking). Some examples of these ingredients and foods include: curries, chutneys, pickled fish, fish stews, lamb kebabs and peri peri sauces. Peri peri is known as Africa’s hottest chili pepper. It is used as a condiment or marinade to season beef, seafood, poultry, and vegetable or egg dishes.

ON THE SAUCE
(Prepared Foods)

Around the world, economic struggles have impacted people’s mentalities and shopping habits. And growing awareness of health and wellness issues has caused many shoppers to think twice about the food they feed themselves and their families. Globally, these two issues are among the most prevalent concerns for consumers as they seek food products and lifestyle changes that make it easier and more economical to live healthily.

In the U.S., these issues have prompted many consumers to alter their lifestyle habits and shopping practices. Dining habits have been influenced directly by this lifestyle shift. In April 2008, Mintel reported that 46% of U.S. consumers claimed to prepare more meals at home than they had the year before. As consumers look to save money and eat better, dining at home provides them the opportunity to do both. Consumers wanting to bring home the gourmet experiences found in restaurants are now looking to products, such as cooking sauces, seasonings and dressings, to help them introduce new and unusual flavors and inspiration to otherwise ordinary dishes.

Sauces and Seasonings: New Tastes
According to Mintel Oxygen, the U.S. cooking sauces and marinades market achieved sales of $3.3 billion in 2007. And sales are projected to increase in coming years. But Mintel recently observed a decrease in overall new product introductions. Mintel’s Global New Products Database (GNPD) reports that only 1,948 new sauces and seasonings products were launched in the U.S. in 2008--a 15% decrease from the 2,291 new products launched two years prior in 2006.

Sauces and seasonings present a perfect platform for consumers to experiment with flavors and ingredients that may be new or somewhat unfamiliar to them. As American palates continue to evolve, consumers have become more intrigued with cuisines that span the globe. Additionally, the popularity of dishes that use authentic ingredients and traditional flavors is growing, as people look to create genuine dining experiences in their homes. This heightened awareness of and interest in global cuisine has, unsurprisingly, trickled into the cooking sauces and seasonings segment. Cooking sauces and seasonings have become an easy, affordable way for cooks of all skill levels to add new flavor elements at home.

According to the article, several factors contribute to American consumers’ interest in ethnic cuisines. As the immigrant population in the U.S. continues to grow, authentic flavors and ingredients become increasingly commonplace on grocery store shelves and on restaurant menus. Immigration brings changes to the country’s racial and ethnic composition, which influences food flavors and preferences at a broader level.

Consumers are exposed to ethnic food via first-hand travels and wish to recreate their experiences abroad through food preparation at home. But a growing number of consumers are being introduced to authentic cuisines from the comfort of their own homes via cooking and travel television shows. The popularity of diverse cooking shows and the rise of the celebrity chef have greatly influenced the explosion of ethnic cuisine and flavors. This influence is particularly pronounced in the sauces and seasonings sector. According to Mintel GNPD, some of the more noteworthy ethnic flavors emerging in the category in 2008 include wasabi, coconut, habanero and ancho chiles.

Opposites Attract
With more manufacturers seeking to differentiate their products in the crowded marketplace, there has been much activity with sweet and savory sauce combinations. This attraction of opposites has created a buzz, as people have caught on to the excitement of such flavor combinations. Citrus and berry fruits provided much flavor inspiration, and 2008 saw no shortage of unexpected fruit flavors in products that traditionally rely on savory, salty and spicy ingredients.

Superfruits, in particular, saw much activity in the category this year. These antioxidant-rich fruits have gained much popularity across various food and beverage segments in recent years, and their appearance in cooking sauces and seasonings products is significant. With high levels of nutrients and distinct flavors, Superfruits, such as pomegranate, have proven to be popular ingredients in flavorful sauces. Pomegranate is America’s most popular Superfruit, and according to Mintel GNPD, U.S. sauces and seasonings incorporating pomegranate increased by 33% from 2006-2008.

Similar to the use of fruit, a growing number of sauces and seasonings products used natural floral essences and botanicals to add gourmet, upscale appeal in 2008. With their innovative recipes and intriguing flavors and essences, botanicals set sauces, seasonings and salad dressings apart. Such botanically inspired sauces and seasonings have the added benefit of appealing to shoppers who look for natural ingredients and products.

Going the Natural Way
Perhaps one of the most omnipresent attributes gaining popularity in cooking sauces, seasonings and dressings is the use of all-natural and organic ingredients. Consumers have become more skeptical of products containing artificial ingredients, flavors and preservatives, and manufacturers across all food and beverage categories have formulated new and innovative products to meet the growing demand for more natural and less artificial ingredients. According to Mintel GNPD, from 2006-2008, the “all-natural” claim increased 26% in the sauces and seasonings category. It was the second most frequently cited claim overall. Additionally, organic claims increased 24%.

Natural and organic products not only appeal to those consumers concerned about eating more natural and less artificial foods, but they are also seen as key food choices for those concerned about overall health and wellness. According to Mintel Oxygen, between 2003-2008, the U.S. organic food market grew robustly, with a sales increase of 142% during those years.

Attention to maintaining healthier overall lifestyles and taking more natural approaches to pursuing good health is growing, and the sauces and seasonings category provides health-conscious consumers with flavorful options for creating healthy meals at home. These products often can add flavor and interest to a dish without adding high levels of fat or additional calories.

Cooking sauces, seasonings and dressings proved to be a segment full of innovation and exploration in 2008. From the use of ethnic flavors and ingredients to fruits and botanicals, this category offered consumers new and unique flavor experiences across the board. Beyond flavor exploration, it is clear that health and wellness will continue to influence this segment as well, and that natural, organic and health-centric formulations will persist.

According to the article, in troubled times, this category provides consumers with affordable access to gourmet meal experiences at home. These products do not require the purchase of special ingredients or equipment in order to prepare, and the convenience and perpetual innovation of cooking sauces and seasonings enhances their continued popularity. Because of their ability to easily and affordably add flavor and intrigue to dishes, Mintel expects continued success for the sauces, seasonings and dressings market.

Greece is the Word
(Prepared Foods)

Greek cuisine is one of the oldest, most classic cuisines known to Western society. Greek cooking is also very diverse. Some dishes can be traced back to ancient Greece (such as trahanas, skordalia, and lentil soup), while others represent the Hellenistic and Roman periods (like loukaniko). As such, a full list of representative dishes is difficult to present. Greek influences on modern cooking are plenty and probably incalculable.

According to Prepared Foods, the cuisines of the Mediterranean overlap at the countries’ borders resulting in various cooking techniques and/or ingredients. Typical Greek cuisine uses olive oil, oregano, Feta cheese, olives, phyllo dough, cucumbers and eggplant, and garlic and lemon juice. The recipes tend to utilize simplicity (as in so many Mediterranean cuisines).

An example of Fusion is taking a classic dish, such as melitzanes mousakka (layers of seasoned ground [or minced] lamb or beef, sliced eggplant and tomato, topped with white bechémal sauce), and using an Asian eggplant rather than Greek eggplant. Or, it could be a new spice profile. It is the fusing of a new technique with old, classic ingredients. Avgolemono (‘egg-lemon soup’ traditionally consisting of chicken, red meat, vegetable or fish broth thickened with eggs, lemon juice and rice) might be given a ‘fusion update’ by using lemongrass instead of lemon. This would add more intense lemon flavor with other spice notes to create a trendier, Greek fusion dish.

Grilling, braising, stewing and roasting are the most common techniques used and legend has it that the classic, Greek slow-cooking technique originated from the Klephts, who would steal lambs or goats and cook them in a sealed pit to avoid the smoke being seen. As such, the Greek word Kleftiko translates roughly into ‘stolen meat.’

Prepared Foods noted Greek food has excellent health benefits. It fits in squarely with the Mediterranean diet and studies in the 1950s found that residents of the Greek island of Crete had one of the lowest rates of heart disease in the world. This, of course, led to Mediterranean cuisine being almost synonymous with ‘heart-healthy.’”

Popular Greek seasonings and ingredients include the following:

• Anise – Breads, biscuits
• Bay leaves – Sauces, meats, stews, baked fish and poultry, seasoning, dried fruits
• Cinnamon – tomato and meat sauces, stews, cheese piece, sweets
• Coriander/Cilantro – Fresh leaves, in bean and vegetable dishes; dried seeds, in sausages, pork, dried beef
• Cumin – white and red sauces, sausages, meat stuffings for vegetables
• Dill – sauces, stuffings, pickles, salads, soup and stews
• Mahlepi – Easter bread, holiday cakes and cookies
• Mastic – Easter bread, cakes, pastries, sweets, liqueur
• Mint – Red sauces, meatballs, rice stuffings, cheese pies, tea
• Oregano – Meatballs, lamb, salad, fish, sauces, seasoning, dried fruit
• Paprika – Lamb and beef skewers, dried beef
• Rosemary – Roasted and grilled meats and fish
• Rosewater – Sweets
• Orange flower water – Sweets
• Sumac – Grilled meats, stews, pita wraps
• Thyme – Lamb, rabbit, fish, potato dishes

Listed below are the top favorite flavors (listed in order) of regular (full fat) salad dressing, determined by The Association for Dressings & Sauces based on data provided by a nationally-recognized database.

Ranch
Italian (separating)
Blue Cheese
Caesar
Thousand Island
Balsamic Vinaigrette
French
Asian
Honey Dijon/Mustard
Red Wine Vinaigrette

Some Like It Hot
How boomers' failing taste buds are shaping the future of American food
(Boston Globe)

If you have browsed a supermarket in the last few years, you can't help but notice the shelves are on fire with items labeled with ‘Spicy Guacamole,’ ‘Hot 'n' Spicy Buffalo Style’ and ‘Cayenne Garlic Hot Sauce.’

Well, restaurants are no different. McDonald's has its Chipotle BBQ Snack Wrap and Friday's has its Wicked Wings. The spice-driven cooking of India, Thailand, and China is responsible for the increase in American takeout dollars every year. It's obvious that Americans have developed an addiction to spicy foods.

Why is hot so hot? The explanation is that the nation has an increasingly adventurous palate. Immigration and prosperity have made Americans more sophisticated eaters, pushing wasabi peas into the mainstream, along with chili-Thai lime cashews, cayenne chocolate bars, and other high-octane combinations.

But some food scientists and market researchers think there is another reason for the broad nationwide shift toward bolder flavors: The baby boomers, that huge, all-important demographic, are getting old. As they age, they are losing their ability to taste - and turning to spicier foods.

Chiefly because of degenerating olfactory nerves, most aging people experience a diminished sense of taste, whether they realize it or not. But unlike previous generations, 80 million boomers have broad appetites, a full set of teeth, and the spending power to shape the entire food market.

"There's no question that as the baby boomers are aging they're losing their taste buds, and as a result they're drawn not only to more spicy foods, but to more flavorful foods of all kinds," said Phil Lempert, a food market analyst who runs SupermarketGuru.com, which tracks consumer trends in supermarkets and restaurants. "So we're seeing sweet things be even more intense in their sweetness. And look at sales of salsa," he said. "First the big seller was mild, then medium, and now hot, and that really correlates with the population boom."

Older adults have the highest preferences for boldly flavored cheeses, such as blue, feta, and Gorgonzola, according to Sloan Trends Inc. in Escondido, Calif., which tracks behavioral and consumer habits in food and nutrition.

Increased spiciness is just one of many ways the wealthiest, most influential demographic group in history is changing how we eat. Market research shows boomers have helped drive consumer demand for organic foods, grab-and-go foods, nutritionally enhanced products, and fresh local produce.

What's known is that at a certain age - after about 40 for most people - the number of nerve receptors in the nose and tongue that respond to smell and taste dim and decrease. As that happens, complex flavors become duller. Sweet and sour tastes decline sharply; salty and acidic tastes remain brighter for longer.

A list of foods in the sensory irritant category reads like a roster of modern flavorings: habanero, jalapeno, black pepper, horseradish, ginger, cinnamon. All of them - generally lumped together as "spicy" or "high-flavor" - help kick up the overall sensory experience of eating.

Great Expectations
Flavors Expected to See the Most Growth Over the Next Two Years
(Prepared Foods’ 2008 Flavoring Trends Survey”)

Top 10 Culinary Herbs and Spices:
Flavorful and Functional
(Today’s Dietitian)

Research is turning up the heat on zesty herbs and spices, pointing out that a spicier life may be a healthier one. Such findings seem to support what people have been saying for centuries – culinary herbs and spices may treat all manner of maladies.

The following 10 culinary herbs and spices show particular promise for promoting good health.

Curcumin
Found in turmeric and curry powder. The components curcuminoids appear to have antioxidant, anti-inflammatory, antiviral, antibacterial, and antifungal properties with potential activity against cancer, diabetes, arthritis, Alzheimer’s disease and other chronic diseases. In addition, it is linked to reduced susceptibility to cancer with a decreased occurrence of leukemia and cancers of the prostate, breast, and colon, which is most intensively studied. Its antioxidant and anti-inflammatory properties also promote wound healing.

Nutmeg
Within the apricotlike fruit of the myristica fragrans tree lies a kernel, whose covering yields the fragrant spice nutmeg. Nutmeg displays bactericidal activity toward Helicobacter pylori and E. coli 0157:H7. Animal studies have also demonstrated an antidepressant-like activity. Nutmeg intake should be watched closely, as 1 to 2 ounces of nutmeg have been known to cause prolonged delirium and toxicity.

Cinnamon
Cinnamon has been studied for its antioxidant capacity and antimicrobial effects and for its role in insulin activity. Active ingredients, polyphenol polymers, act like insulin. Researchers have found that cinnamon has a possible modest effect in lowering plasma glucose levels I patients with poorly controlled type 2 diabetes.

Hot Pepper
Cayenne Pepper is a concentrated source of capsaicin, the powerful phyochemical that gives chiles their heat and appears to have chemopreventative activity. Capsaicin and its relatives are also powerful analgesics.

Garlic
Garlic contains substances that are being studied for their anticancer effects, including allicin, allixin, allyl sulfides, quercetin, and organosulfur compounds. Some evidence shows that consuming one half to one full clove of garlic daily may have a significant cholesterol-lowering effect. Garlic consumption has also been associated with anti-clotting and blood pressure reduction.

Oregano
Oregano has one of the highest antioxidant activities among 27 culinary herbs and 12 medicinal herbs, ranking even higher than fruits and vegetables. Oregano also presents antimicrobial activity against pathogens such as Salmonella and E. coli.

Rosemary
Rosemary possesses antioxidant and antimicrobial activities linked to its polyphenol composition. Studies have also demonstrated its chemopreventative action. Aromatherapy effects have also been shown to relieve pain and improve mood.

Ginger
Ginger is a mixture of several hundred known constituents, including, gingerols, beta-carotene, capsaicin, caffeic acid, curcumin and salicylate. It is being studied for numerous uses such as an aid for pain and nausea. Some compounds in ginger have potent antioxidant and anti-inflammatory activities. In addition, ginger exhibits cancer preventative activity in experimental carcinogens.

Mint
Peppermint has been used in traditional medicine for centuries. The phenolic constituents of the leaves include resmarinic acid and several flavonoids such as eriocitrin, luteolin and hesperidin. The main components of the essential oil of peppermint are menthol and menthone. Peppermint has significant antimicrobial and antiviral activities as well as significant antioxidant and antitumor actions.

Basil
One of the most medicinal plants widely used in several countries to reduce plasma cholesterol and the risk of atherosclerosis-related diseases. Basil extract boasts antioxidant substances that have shown some protection against carcinogen-induced cancers.