“Boursin-stuffed
kangaroo nachos with roasted avocado corn salad and huckleberry habanero
demi-glace” reflects the latest trends that are emerging from foodservice,
according to a new report called “Emerging Food Concept Trends in Foodservice”
from Packaged Facts. Not only are these “out there,” adventurous menu items in
restaurants today, they are also beginning to show up in the mainstream and may
even be considered the future of comfort food. Some examples that have made the
leap are Roasted Red Pepper with Goat Cheese Kettle Chips and the Portobello
Mushroom Six Dollar burger at Carl’s Jr.
New emerging concepts range from retro to artisan, eco-conscious to global
fusion, and they require an experienced, talented and creative product
development team. Meet Christopher J. Stepan, corporate chef and “master of
innovation” at Vegetable Juices Inc. (known as VJI). Equipped with a full
state-of-the-art test kitchen and Culinary Innovation Center, 38 years of
diverse culinary experience and a team of talented associates, he has been
creating forward-thinking concepts such as Butternut and Baileys, a smooth
butter cream white chocolate ganache infused with butternut squash and Bailey’s
Irish Cream; this and other concepts have been created for many of their
clients—the major food marketers and manufacturers in North America. (See
chart.)
In combination with the full service product line of vegetable juices, purees,
diced, chopped and roasted vegetables at VJI, chef Stepan is creating unique
flavor palates while also keeping an eye on the functionality and formulation
of prepared food products. Clients who work with VJI at the Culinary Innovation Center to develop recipes are
invited to an expansive day of trends review, brainstorming and stimulating
concept sampling. Then, “As our guests settle into the creative environment
that we have developed, they find it easy to relax and remove themselves from
preconceived notions; their minds become open to all the possibilities—that is
when things really get interesting,” says Barry Horne, vice president of sales
and marketing. With the downtown Chicago restaurant scene
available, a field trip can provide additional focus. For those clients who cannot
personally visit the 5,000-sq-ft center, Horne explains that they can be
accommodated with video web conferencing in the innovation process. VJI has the
full capability to innovate concepts and applications for a wide array of
products including meats and proteins, dairy, baking, retort items, salad
dressings, marinades and dips. Vegetable Juices is also developing a line of
proprietary concentrated vegetable and fruit juices that offer authentic fresh
flavor and vibrant natural colors for unique applications in beverages and
related products.
At the end of July 2007, Vegetable Juices will be hosting an open house in
conjunction with the national IFT Show, which is being held at McCormick Place
in Chicago (July 28-Aug 1). A tour, an Innovation Presentation and tastings of
creative concepts will be the highlights of the event. The company invites
readers to see how food innovation meets proprietary manufacturing to produce
prepared foods that are as hip, fresh and tasty as menu items from the trendiest
restaurants.
For more information:
Vegetable Juices Inc., Bedford Park, Ill.
Barry Horne, 708-924-9500,horne@vegetablejuices.com,www.vegetablejuices.com