Global consumer demand for “real” ingredients has moved brands and manufacturers toward cleaner labels and more natural/whole foods and sustainable cooking processes—and firmly away from artificial ingredients—in their stocks and broths. This chef-infused white paper explores the trends.
Kerry, the world’s leading taste and nutrition company, 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.
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 commercializing new products, e.g., immune-support sipping broths that utilize 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; and 5) proactively using clean-label stocks and broths to satisfy consumer calls for authentic, natural, full flavours. The Kerry Creating Authentic Flavour from an Ageless Kitchen Tradition chef white paper is available here.
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. Commenting on the new whitepaper, Thomas Couepel, Global Portfolio Director, Stocks and Broths at Kerry, said:
“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. 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.”
Couepel added: “Kerry’s stocks and broths are prepared using kitchen-replicating practices, and they deliver the authentic tastes consumers really love. Consumers are highly concerned about sustainability, with more than 50% of millennials striving to purchase from ethical brands. In short, consumers will reward brands that aggressively pursue sustainability goals with loyalty, so it’s vital for cuisine developers to take this into account when developing new menu items, or when rejuvenating established selections with interesting new tastes from an ancient kitchen tradition.”
Kerry’s portfolio includes a wide variety of kitchen-developed stock and broths developed using traditional cooking methods and which help our customers deliver wholesome, authentic taste experiences for today’s consumers. Themed From Our Kitchen to Yours, the collection includes both pure stocks and specialty stocks, with rich, high-impact savoury tastes created using well-loved pantry ingredients. This is a completely natural product made from scratch using meat, bones, vegetables and herbs that are slowly simmered, strained and reduced—just as you would at home.