Bell Flavors & Fragrances Highlights Trendy Flavors at Bi-Annual Flavorology Event
Bell Flavors and Fragrances hosted its sixth Flavorology event on Friday, May 15 at the Chopping Block located in the Merchandise Mart, Chicago. Flavorology is a gathering of Bell’s R&D, Application Specialists, Industry Chefs and key customers, to educate new technologies and flavor concepts so Bell’s customers can be successful in delivering market leading products.
“Bell has strategically been focusing on creative innovation across all of our flavor categories particularly supporting our new Spark trend program. This year’s Flavorology not only showcased some of Bell’s forward-looking flavors but also many of our progressive technology systems,” Kelli Heinz, Director of Marketing & Industry Affairs.
Bell’s Flavorology event was broken into two parts. The first consisted of tabletops highlighting Bell’s latest flavor and technology developments which were inspired by Bell’s Spark™ trend program. The second part, CheFusion™, brought together industry renowned chefs to create innovative cuisines showcasing Bell flavors in an ‘Iron-chef’ like competition.
Bell’s tabletops consisted of finished products inspired by three of Bell’s Spark™ trends. The first was “Be Fit”. Not skinny. Not fat. Not thin. Be fit is the new matra from Baby Boomers to Millennial’s. Products featured included protein gummies, vitamin fortified hard candy and tropical lentil beverage.
The second trend featured products from Spark’s “From Scratch” trend. Whether fermenting, crafting, making pasta or smoking meats, consumers yearn to return to the authentic traditions of their grandparents. This tabletop previewed Bell’s line of craft beer flavors in various applications, including ice cream, chip seasoning and barbeque sauce.
The third Spark trend highlighted was “Well Traveled Kitchen – Southeast Asia and Middle East”. Consumers’ pantries mirror their travels and taste ambitions. Southeast Asian cuisine is born from cultural influences of many neighboring countries; creating bold and complex flavor profiles. Flavors highlighted included Red Curry Coconut, Thai Kumquat Lemongrass and Kimchi. With the number of Middle Easterners living in the U.S. increasing 51% since 2000, Bell expects the flavors of this region to continue to increase. Flavors highlighted included Moroccan Spice and Ethiopian Spice.
Other technologies presented during the tabletops included organic compliant flavors and flavor enhancers to provide sensations of sweetness and dairy notes in products that lack mouthfeel for low sugar, dairy and bakery products.
The highlight of the evening came when the CheFusion™ event began. This was an “Iron Chef” type competition in which nine top industry chefs formed four teams to create state-of-the-art dishes featuring an innovative use of Bell’s flavors from contrasting world cuisines. The results were as follows:
1st Place Winner Award
Team Ed Miniat: Chef Dylan Donovan and Chef Jaime Mestan showed a sake cocktail along with short belly bulgogi hoagie with charred kimchi slaw. It was finished off with a miso bourbon butterscotch sundae with gochujang caramel sauce.
2nd Place Winner Award
Team Newlyweds: Chef Luke Hennigan and Chef Brian McKinney showed a red curry adventure mix along with a matcha tea seared tuna.
3rd Place Winner Award
Team Diversified Foods: Chef Alfred Castro and Chef Paul Rockwell showed a Louisiana BBQ shrimp alongside roasted peach brandy glaze duck with dirty rice.
4th Place Winner Award
Team Blount Fine Foods: Chef Jeff Wirtz, Chef Thomas Gervasi and Chef Benjamin Murray featured a noodle soup bar with flavors from various regions of the world.