BAKING SPECIAL BERRIES A N Ten years ago, food consultant Bill Floyd was in Chicago when a colleague suggested he try the Smoked Raspberry Chipotle Sauce that was creating a storm in food retail there. So he did…and it revolutionised his tastebuds. Here, he talks about a new Kiwi eBook with plenty of exciting berry recipes. I was used to mixing certain fruits with Indian and Mexican foods but berries were, for me, ‘smoothie-toppings-tarts-country’. The delicious culinary juxtaposition of sweet ‘angelic’ berries with sassy-savoury smoked heat was a whole new palate hedonism! Here in New Zealand we are now exploring and enjoying the unconventional (for us) uses of berries. I did a blackcurrant workshop at the Food Technology Conference in Rotorua a few years ago, on behalf of New Zealand company Sujon Berryfruits. A full class enjoyed tasting thawed whole blackcurrants and discussing possible uses. I challenged NZIFST members to become ‘Prince or Princess Charmings’ and do a ‘Cinderella’ with the purple berry. And I think a new initiative by Sujon, New Zealand’s brand leading frozen berryfruit company, could give Kiwi food techs the sort of focus this genre needs. The Sujon company pioneered frozen berry fruits in New Zealand in the 1970s and is still the national brand leader. Last year they decided to gather recipes from a range of their customers and consumers, and make them available on line in an e-novelty format. ‘The Best Uses for Berries You’ll Ever Find’ is a 98- page collection of proven berry-based recipes available off the Sujon Berryfruit website: www.sujon.co.nz. It’s proving popular with home cooks, but I think it has wonderful potential as an ideas-generator for food technologists needing some new turnover-ammo for their management teams. All the traditional berry uses are covered (pancakes, mueslis, muffins and smoothies) but some ideas will surprise: especially the uses of berries in savoury sauces and salsas. Anyone who likes rich and smokey BBQ meat should try the Blackcurrant & Tomato or the Blackcurrant & Beetroot salsas. For barbequed chicken, try the Raspberry and Coriander salsa…you will not be disappointed! All of these are easily converted into a high-volume production line concept. The Blackcurrant and Tomato Salsa was my contribution to the e-book: whenever I take it to friends’ BBQs it’s one of the most popular side dishes and most people ask for the recipe. Tomatoes and blackcurrants have a surprisingly good sensory synergy, and deliver both refreshing acidity and deep umami: amazing with fatty rich meats (especially lamb or salmon). Other ideas that could have commercial appeal are the Coconut Ice (with raspberries and blackcurrants in the ‘ice’) that makes a truly beautiful tea cake or standalone confection. The Blackcurrant Chocolate looks indulgent but is nutritionally very good for you, and if you are looking for baby food inspiration, try the baby Berry-Rusk recipe. It almost made me want to start another family so I would have an excuse to eat them myself! Contributors include some world-class athletes who need the nutrient density/flavour combo that berries bring to their food. The index is clean and easy to read, and a click on any item will take you straight to it. The e-book is very computer-tablet friendly. So, at no cost to your department, feel free to browse and perhaps be inspired as to a future profit-rich SKU. And if your idea makes it all the way to ‘costing’, you can talk direct to the industry-friendly team at Sujon Berryfruits and discuss volumes/supply-times/prices. Bill Floyd’s company has worked for a wide range of New Zealand producer groups, promoting their food and beverages to markets in North America, Asia and Europe. E B O O K F O R
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