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FEB2017 FOOD FOCUS THAILAND
STRATEGIC
R&D
Reference
LeeKumKeehasproducedChinesecondiments
and foodproducts for years, but isnow taking things
a few steps further withmore intense flavors and a
bit of a twist. Itsnewest product, SrirachaMayo, isa
curiouslyspicysaucewithacreamy texture that can
addakick tosandwiches,wraps, tacosorasadipping
sauce. “Buildingoff the long-standingsuccessof our
Sriracha Chili Sauce, Sriracha Mayo combines
traditionalflavorsofsrirachawith thecoolandcreamy
texture of mayo to create a spicy yet versatile
condiment that issure tobecomeastaple,especially
in Hawaii,” notes Elaine Thai, director of marketing
at Lee Kum Kee, City of Industry, Calif. The spicy
flavor andmayonnaise smoothness give the sauce
distinctionwhencombinedwithother ingredientsand
asamarinade forchicken,meatandseafooddishes.
“Wehaveseendemand forethnic foods increase
significantly,” confirmsRobBerry, general manager
for U.S. mainstream, Central andSouthAmerica at
Lee Kum Kee. “Consumers (and millennials in
particular) are culinary adventurers. They’ve been
exposed toadiverse rangeof ethnicflavors, andare
excited to experiment with new foods. With ethnic
cuisineandcondimentsamong thehottest new food
trends for 2016, we’re continuing to unveil new
products including more savory sauces to address
these growing trends.”
Inspiration for theFoods
Campbell Soup,Camden,N.J., listedauthenticThai
food−a stepbeyond traditional recipes −as oneof
its top food trends for 2016 in its annual Culinary
TrendScape Report. Homestyle dishes found
throughout Thailand, suchaskhaosoycurrynoodle
soup, are hitting independent restaurants, say
Campbell’s network of chefs, bakers and culinary
professionals. They also see creative ramen and
Vietnamese pho dishes rising in popularity. “Some
of the trends are inspiration for the foodswemake.
They serve as a springboard for creative product
development,” states Thomas Griffiths, corporate
masterchefandvicepresidentofCampbell’sCulinary
&Baking Institute.
Last month, Nona Lim, Oakland, Calif., launched a new line of fresh refrigerated
ramen noodles at theWinter Fancy Food show. The ramen noodles’ freshness iswhat
sets the restaurant-grade line apart. Available nationally areHakataRamen, which are
pale and very thin so they cook quickly, the popular Tokyo Ramen andWholeWheat
Ramen, which has a California spin. All are vegan, free of dairy, gluten, preservatives
and additives. The noodles can be cooked and served within 20 minutes. The ramen
noodles “empower home chefs to create truly gourmet ramen bowls,” explains founder
NonaLim. “We’reexcited to share the secret ingredient of ramenhouseswith theworld
because fresh ramen noodlesmakeany ramen bowl thrillingly delicious.”
