In-Sight Information, innovation, and inspiration from Symrise en In-Sight Information, innovation, and inspiration from Symrise TYPO3 - get.content.right <![CDATA[Chef Camille Cogswell: Nourishment, Comfort and Simplicity of Food]]> Camille Cogswell grew up around food – both her parents cooked – and she said her mom made it a point to have a homecooked meal on the table every night, often with Cogswell helping. But it wasn’t until high school when she took a culinary arts class that she truly fell in love. “That’s when my interest really blossomed,” she said. In fact, after completing two years of classes – her school didn’t offer any more – she was granted permission to do an independent study to work at a local bakery, further fueling her passion. Join In-sight, CLICK HERE to subscribe to our Weekly Newsletter! From there she expanded her experience in pastry in Chapel Hill, NC and Portland, OR before going on to study baking and pastry arts at The Culinary Institute of America in Hyde Park, NY where she landed a coveted externship in the pastry kitchen of Blue Hill at Stone Barns in Pocantico Hills, New York. After graduation, the Ashville, NC native moved to Manhattan where she further honed her skills at the Michelin-starred NoMad New York before relocating to Philadelphia in December 2015 to become the Pastry Chef at Zahav. It was there she became known for combining her own Southern flair with Israeli ingredients and techniques, resulting in nostalgia-inducing comfort food desserts with an international twist. In 2018, the then 27-year-old was named “Rising Star Chef of the Year” by the James Beard Foundation— only the second pastry chef in the 28-year history of the awards to do so (the other being Christina Tosi in 2012). That was also the year she was tapped to lead the opening of K'Far, an all-day Israeli cafe and bakery by the team behind Zahav. The following year, in December 2019, Cogswell was named to the Forbes “30 Under 30” list in the Food & Drink category. Symrise caught up with her to get her thoughts on her must-have cooking utensil, her favorite desserts and some of her go-to Philly restaurants. RELATED: Evan Milliman "The Mixology Sorcerer" on the Complexity of Spirits On her cooking philosophy: I’m not trying to change anyone’s life with food; I just want people to feel nourished and welcome and comfortable but also invigorated and excited by the food that they are eating. Favorite ingredients: It’s always changing with the seasons. Plus, I’m always trying to gain as much exposure to new ingredients as I can. But two I particularly like are sachlav, basically the ground root of the orchid plant which is well known in Israel. It has a natural starchiness and a beautiful flavor but also has this great thickening power. In Israel, a lot of people use it to make a drink called sahlab which is basically like a thin hot pudding topped with shaved coconut and ground peanuts and rosewater syrup. I also like quince. Quince is a super magical fruit that has a really interesting spongey hard texture when raw but when you cook it over a long period of time, you get this incredibly floral, lightly spiced aroma and flavor. Under-utilized ingredient: One ingredient I’ve been digging lately [this interview was conducted in January 2020] is turnips. There are so many different kinds and because they can have a super funky flavor, they can be a little bit of a turnoff. But turnips are used a lot in Israel and are really cool in that they can be refreshing or they can be earthy and creamy and more pungent and milder. I love that there are different flavor profiles to them. Cooking utensil she always reaches for: A small offset spatula. It’s great for when you’re working on the savory or pastry end of the kitchen and plating dishes. I find myself reaching for it to pick up specific delicate items or to turn something over. It’s very much a multi-use tool. Dessert she’s most known for: The Malabi custard at Zahav. It's an Israeli milk pudding flavored with sachlav that’s topped with whatever fun, delicious ingredients are around at the time. It’s a really nice, light blank canvas for us to add beautiful seasonal toppings to. At K’far, it’s the date molasses which is served with a sweet hazelnut ducha [an Egyptian condiment], a mixture of nuts and spices and seeds and herbs. Right now, we’re using candied crushed hazelnuts and mixing it with sesame seeds, cinnamon and coriander and then bruleeing pieces of grapefruit on top. Favorite desserts: Strawberry ice cream. I’m really simplistic. I also love pies, particularly fruit pies. For me, summer fruit is the best – berry and stone fruit in particular. I tend to gravitate towards refreshing foods rather than super rich and luxurious. Which means I’d rather eat a fruity creamy combo as opposed to a caramel chocolate layered brownie bomb. Where you’ll find her eating out in Philly: Tai Lake, Pho 75, Los Gallos, Neighborhood Ramen, and Kalaya. There’s so much great food in Philly and so many places in town that we love and support. For us [Cogswell is engaged to Amis chef Drew DiTomo], it’s important to support the local community. The dining scene here is incredibly diverse and the passion everyone has is inspiring. Philly has a really welcoming and intimate and lovely food community. Guilty pleasure: I’m a big sucker for Pringles. I also love the little mini chocolate covered doughnuts in the bag – Entenmann's or Tastykake – and usually anything that’s cheese flavored. That fake cheese? I love it. CLICK HERE to stay tuned for more in our Chefs and Mixologists Interview Series! ]]> Beyond the Plate Sweet Talk Mon, 26 Oct 2020 13:49:00 +0100 <![CDATA[The Next Big Hybrid Foods]]> Join your peers on In-sight, subscribe to our Weekly Newsletter! Pancake Cereal When talking about hybrids, of course the number one viral food trend of 2020 that comes to mind is the new way kids are eating pancakes during quarantine. It all started in May with a Tik Tok tutorial video of how to make “pancake cereal” where a voice describes each step as a hand is shown piping regular pancake batter onto a pan as tiny dots, carefully flipping them, and dumping the miniature golden pancakes into a bowl. There the mound is topped with butter, syrup, and a generous pour of milk. It’s not a crazy stretch of the imagination to classify mini pancakes a cereal, but the addition of the syrup and butter is what brought this dish over the edge and appealed to viewers to try it themselves and film their reactions. In just a month, the hashtag #pancakecereal had over a billion views on Tik Tok, as reported by Thrillist. Other sweet, tiny-baked-goods-in-milk iterations spawned from the original pancake cereal, including cookies, frosted donuts, and even mini croissants, and, of course, there are also many parody videos dousing bowls of food definitely not made to be cereal, like sushi rolls and pizza bagels, with milk. Mac and Cheese Burger Bun Those who argue a hamburger is nothing without being topped by cheese are at the forefront of the cheese-forward macaroni and cheese burger … bun. These are the same people who will argue that the bun is the most boring part of the burger, which as we’ve seen in past trends of replacing the bun with ramen, fried chicken, and glazed donuts, seems true. This new addition brings more cheese and fun to the bun than ever before. To make, thick discs of packed macaroni and cheese are breaded then deep fried to create a base with more integrity than a typical bowl of mac and cheese to support the weight of a patty. Other recipes call for pan-frying to make the classic oven-baked hard layer of cheese. The crunchy exterior encases a soft, gooey inside of cooked pasta and cheese that oozes out and drapes satisfyingly over the burger underneath with each press and bite. Churro Ice Cream Sandwich It’s hard to imagine improving on the classic ice cream sandwich, but over the years, innovations are popping up to take on the iconic treat, from replacing the outside layer with everything from chocolate chip cookies to watermelon. However, it’s hard to deny that pairing churros with ice cream is the most genius move of all. Churro Borough in Los Angeles, CA is credited with the first churro ice cream sandwich where they replaced the cookie with warm, fried thin discs of churros enveloping a hunk of vanilla ice cream inside. The trend took off and were eventually even being sold at Disney World. Between the warm crispy sugar and cinnamon coated outside and the thick layer of ice cream inside, this is a multi-napkin dessert, for sure. RELATED: The Neuroscience of Seasonal Food and Beverage Offers Hybrid Dumplings Every culture seems to have their take on delicious stuffed dough pockets of food, like dumplings, samosas, pierogi, ravioli. Because of this, it’s easy to play with flavor and expand on the idea of what should be inside a dumpling or how they should look. This trend includes combining flavors from different parts of the world, like enchilada dumplings and French onion soup, a play-off of traditional xiaolongbao soup dumplings. There was even a burger-dumpling hybrid created by Chinese Club in Brooklyn, NY, called the Momo Burger, which featured chicken meatball-stuffed dumplings topped with mayo, lettuce, and cheese sandwiched between burger buns. New Age Candied Popcorn Another Tik Tok hybrid food trend that’s been gaining speed is combining candy with popcorn. A video first uploaded in February shows step-by-step how to melt chewy fruit candy mixed with corn syrup and butter, then pour and mix over normal microwave popcorn to create a colorful bowl of candied popcorn. The snack follows the years-long trend of combining sweet and salty while the bright colors and easy DIY nature appeal to the younger generation of consumers hyper focused on making their food look more fun and Instagram (or Tik Tok) worthy. If it sticks, this super sweet coating could quickly replace the longstanding champion of sweet popcorn coating: caramel. Rising Popularity of Vegetable Hybrids Fun, trending food hybrids are not only reserved for extreme sweets on Tik Tok; produce also has some innovations bringing new combinations of flavors to menus in different ways. Kale is still huge in the wellness scene and its popularity has stemmed popular hybrids with veggies like rabe and Brussel sprouts to create “brusselkale” or kalette. Celtuce is a Chinese vegetable that combines the flavors of lettuce with others akin to asparagus or celery that grows with a thick stem like a broccoli’s stalk and used in dishes to give texture and crunch. There’s also the mesmerizing Broccoflower broccoli-cauliflower hybrid that has taken every Instagram foodie account by storm with its unique light green spirals, and komatsuna described as a mustard-spinach hybrid popularly used in Japanese cuisine. Subscribe to our Weekly In-sight Newsletter for more food and consumer trends! This article has been updated from 5/15/2018. ]]> Beyond the Plate Good Libations Sweet Talk Fri, 23 Oct 2020 08:48:00 +0200 <![CDATA[Beating the Beverage Buzz: Analyzing Healthy Drink Trends]]> [more...] ]]> Good Libations Thu, 22 Oct 2020 14:57:00 +0200 <![CDATA[All the Vegan-Friendly Halloween-Themed Candy You Should Know About]]> [more...] ]]> Sweet Talk Thu, 22 Oct 2020 14:46:00 +0200 <![CDATA[Is Coronavirus Accelerating the Growth of Plant-based Meat?]]> [more...] ]]> Beyond the Plate Thu, 22 Oct 2020 00:17:00 +0200 <![CDATA[[Video] Top Flavor Trends Investigation for 2020]]> Have you come across any of these flavors in your own research or dining experiences? We'd love to hear from you about your experiences, click here to share! ]]> Beyond the Plate Good Libations Sweet Talk Wed, 21 Oct 2020 21:23:00 +0200 <![CDATA[Why Is Ice Cream So Comforting?]]> [more...] ]]> Sweet Talk Tue, 20 Oct 2020 02:58:00 +0200 <![CDATA[The Zingy Yogurt Dip That Connects Me With My Polish-Midwestern Roots]]> [more...]
Image: Julia Gartland/Courtesy Food52 ]]>
Beyond the Plate Tue, 20 Oct 2020 02:49:00 +0200
<![CDATA[World Beverage Innovation Awards 2020: Finalists Announced]]> [more...] ]]> Good Libations Tue, 20 Oct 2020 02:37:00 +0200 <![CDATA[Celebrating the Sweetest Day of the Year with Innovative Dessert Trends]]> Stay ahead of flavor trends and creative concepts—subscribe to In-sight!

2020 The Year of Ruby Chocolate Chocolate is the most classic and most recognizable dessert flavor, with dark, milk, and white chocolate dominating sweet menus. However, 2020 is set to become the year of the lesser known ruby chocolate. Although popular in other parts of the world, ruby chocolate has not yet entered the mainstream of American sweets despite North American markets having the highest consumption of chocolate in the region, but that’s about to change as ruby chocolate has recently been permitted production in the U.S. for a limited time, according to Mintel. The unique flavor is said to be smooth and have a berry fruitiness and its natural pink hue sets it apart from the typical look of chocolate and appeals to consumers who are interested in finding the uniqueness in new, trendy foods. Fruit and chocolate are a natural pairing, so having a chocolate that naturally combines the two opens new doors to experimentation and innovation for everything from high-end truffles to mainstream candy bars given out on Halloween. Along with adding this unique chocolate to the confectionery landscape, innovations in flavor profiles has also evolved beyond classic flavors, instead trying to find the extreme to the “sweet and spicy” and “sweet and salty” trends. This includes pairing dark chocolate bars with a popular hot sauce brand and adding whisky, pralines, and salty pork cracklings for the ultimate adult bacon-and-boozy chocolate treat. RELATED: Dessert Innovations Focus on Health and Seasonality

Seasonal Favorites and New Challenges Seasons are inevitably tied to flavors, like summery fruits and wintery comfort, but the most distinct and trending flavors are found in fall with the non-stop growing popularity of sweet autumn flavors, like pumpkin spice and apple, especially. So, it only makes sense that the holiday centered around sharing sweets lands during National Dessert Month, though Halloween will look very different this year because of COVID-19. It doesn’t have to taste different, however, as candy brands prepare to tackle pandemic sweet-sharing in a safer way as well as experiment with new child-friendly flavors, including adding strawberry to milk chocolate or making things look a little spookier with the addition of green crème. According to Mintel, Americans spent $8.8 billion on Halloween candy, costumes, and decorations in 2019. Hygienic packaging of individually wrapped candies and candy bars is must for parents worried about exposure. Companies selling loose candies that are wrapped but not sealed in plastic wrappers or bags with multiple pieces that could be shared, for instance, are introducing new packaging and single serving options to better accommodate children’s safety and ensure there are still going to be plenty of delicious sugar rushes to go around Halloween night.

Feel Good About Dessert As we’ve seen the ‘Feel Good Food’ trend exploding over the last few years (particularly in response to COVID-19) across all food sectors as people look for healthier foods to match their busier lives, sweets are no exception to changing views and desires. Even with the need for adding indulgent snacks to their days being stronger than ever during current stressful times, consumers are interested in their confection of choice being as beneficial as it is satisfying. This may come in the form of a candy being no less indulgent but shrunk to a smaller serving size for mini-enjoyment or adding protein and probiotics to give the food a wellness edge. Consumers know candy is not meant to be a health food, but by adding immunity-boosting and functional ingredients, fortifying with vitamins, and putting more emphasis on health with ingredients like sesame, hibiscus, and collagen, it makes consumers feel better about making room for dessert. This also means adults are interested in finding alternatives to what they believe might be too indulgent and turn to something more fruit-forward; according to Mintel, a third of U.S. adults view non-chocolate confectionery as good for snacking, including chewy candy, hard candy, and gummies. As consumers turn their interests to more non-chocolate confectionery, different flavors are beginning to rise in the confectionery scene. Standard fruit (especially mango), floral, and herbal flavors dominate these candies, but the fastest growing flavor component in this confectionery segment is sour. Sour coating on gummy or hard candies offers an experience that mixes the pleasant sour tingling people crave with the familiar underlying taste that some prefer over the ultra-rich and indulgent taste of chocolate. However, when it comes to having fun with our dessert, according to Mintel, Americans still prefer classic, comforting dishes of ice cream, chocolate, and cookies as the absolute sweetest way to end their day. If you're interested in learning more about the latest trending flavors across sweet categories, reach out to a member of our team! ]]>
Sweet Talk Mon, 19 Oct 2020 14:39:00 +0200