Chef Stephen A. Kalil - Flavor Design Studio

Open for Innovation!

Quorn To Beef Up U.S. Presence with Opening of New Culinary Development Center /PRNewswire/ -- Leading meat alternative food manufacturer Quorn is staking claim on the meat-free chicken category with the opening of its new culinary...

Hummus (spelled phonetically) is the Arabic name for chickpea, or garbanzo bean. Somewhere throughout the history of the inception and proliferation of the classic bean dip, "Hummus bi Tahini"—chickpeas with sesame paste—the word “Hummus” became synonymous with any plant based, pureed dip. Popular variations have included primary ingredients like white beans, edamame, beets and more.⁠
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But should these dips really be considered hummus? Not if it was never hummus to begin with.⁠
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You'll find recipes for both classic hummus and an indulgent, yogurt-infused hummus on my family's recipe blog: https://kalilsinthekitchen.com

Let's take a (virtual) trip to Italy, where ‘Nduja, dubbed the Italian version of chorizo, originates.⁠
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A rich, spreadable blend of cured pork, pork fat, Calabrian chili peppers and spices, 'Nduja has all the makings of a breakout flavor star in the States. It is rich in heat, flavor, and umami...and restaurant chefs are taking note by incorporating it into their menus as appetizer spreads, condiments, and sauce stir-ins.⁠

10 to 15 years ago, restaurant chains were trying to crack the code on the magic and appeal of bowls. The problem was what to serve in them. Today, with a heavier focus on grains and pulses, as well as proliferation around broth-based noodle dishes, bowls are finding a dedicated placement in the pantheon of culinary categories. ⁠
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Try this Korean favorite made meatless and lighter with Quorn Meatless Fillets: https://www.quorn.us/recipes/quorn-meatless-bibimbap
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What's your favorite meal to dish up in a bowl?⁠

Part three of our look behind the curtain of the flavor design process. In this post we'll discuss Chicken and Waffles, the third flavor in the "Do Us A Flavor" launch by PepsiCo./Frito Lay. ⁠
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Chicken and Waffles was devised as an artifact of the growing popularity of sweet and savory combinations, which was immediately preceded by salted caramel/salted chocolate. The sweet and savory profile, as well as the profile of sweet and spicy, presented specific seasoning challenges.⁠
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In developing a flavored corn chip, and especially in the case of this flavor profile, traditional seasoning application systems are not always an option. A two-stage coating system proved to be the best choice to provide a consistent, uniform application of liquid and dry coatings.⁠
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For a spicy, vegan version of Chicken and Waffles, try this recipe which utilizes Quorn Vegan Buffalo Dippers: quorn.us/recipes/mini-vegan-waffles-buffalo-dippers⁠
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If you tried this winner, what were your thoughts? Were the efforts to produce a chicken and waffle flavored chip worth it? ⁠

Today, let's continue our conversation about flavor development for winners of the PepsiCo/Frito Lay "Do Us A Flavor" campaign by putting the flavor focus on Sriracha. ⁠

Cheesy Garlic Bread, Chicken and Waffles, and Sriracha all did well when they initially launched, but it was the Sriracha flavor that really threw open the doors for new and exciting explorations in spicy flavors. ⁠
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Sriracha is a somewhat ubiquitous condiment now...but 10 years ago, this bold flavor was just making an appearance on the scene. Consumer excitement over the product undoubtedly encouraged Lays and other major food brands to continue to push the envelope when it comes to flavor. ⁠
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Did you try the Sriracha flavor when it first debuted? What did you think?⁠