New-to-the-U.S. sweeteners offer a perfect opportunity to drive unique global flavor experiences in a trusted format.
CHARLIE BAGGS, President/Executive Chef, Charlie Baggs Culinary Innovations
As savory flavors increase in popularity, sweetness will play a critical counterpart. Sweeteners will need to match the quality and food narrative of savory ingredients. Operators can successfully navigate this opportunity by conveying the uniqueness of the sweetener they have specifically chosen in a menu item’s recipe development. In the beverage world, a judicious touch of a high-quality sweetener as a flavor driver can provide maximum impact. Beverages, by nature, afford operators good latitude to push the envelope in flavor, texture and experience.
ROB CORLISS, Chef/Founder, ATE (All Things Epicurean)
House-infused sugars are easy to make and become even more special when incorporating items that can be upcycled from the kitchen or bar, relaying a message of sustainability to your guests. Add used tea leaves, coffee grounds, citrus rinds, etc., and toss with sugar. Let dry and regrind for use in cocktails, on pastries or in coffee drinks.
KATHY CASEY, Owner, Chef and Mixologist, Kathy Casey Food Studios – Liquid Kitchen