Chef Stephen A. Kalil - Flavor Design Studio

Open for Innovation!
https://www.prnewswire.com/news-releases/quorn-to-beef-up-us-presence-with-opening-of-new-culinary-development-center-301358316.html

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?⁠

Umami mostly comes from ingredients high in naturally-occurring glutamic acid. They provide increased, sustained flavor and what is often described as a full-bodied flavor of the “meaty-mushroomy” variety. ⁠
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With veganism/vegetarianism/meat analogs on a seemingly unending rise, product developers have increasingly shifted their attention to umami. The evidence is all around us: more liberal deployment of ingredients such as mushrooms, soy sauce, smoked poblano peppers, yeast extracts, cheese powders, tomato paste, and seaweed extracts.⁠
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How would you describe the experience of umami?⁠

"Ugly produce” went viral in America in the late 2010s (swipe to take a look). But we weren't the first to recognize the opportunity less-than-perfect produce affords. ⁠
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Europe has been at the front of this trend - and they're staying there. Diego Prado, executive chef for the Basque Culinary Center in Spain, has even experimented with ways to turn leftover baked goods into sake, vodka, and ethanol. ⁠
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Misshapen vegetable were just the beginning. We're looking at a future where vodka is distilled from a donut. "Like" if you'd give it a taste.

With so many options for adding seasoning to food and beverage products, developers are freer than ever to experiment with new and exciting flavor combinations. Increased availability of once-rare spices and support from more engaged spice and flavor companies are bringing prices of such experimentation within the reach of food companies that might have been more risk averse in the past.⁠
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Black garlic, Nigella seeds, turmeric, fennel seeds, and black mustard seeds have been on the rise since the beginning of the 2020s.

Which of these trending flavors do you think will emerge as THE flavor of this well-seasoned decade?⁠

Kalils in the Kitchen “Syrian Spice” blend is now available for purchase.
https://kalilsinthekitchen.com

Kalils in the Kitchen Featured Recipe Big Steve’s Tangy Hummus Big Steve’s tastes are trending as of late toward a creamier hummus with a bit of tang thanks to the addition of yogurt. Make This syrian spice now available! Popular Recipes Fatoosh Make This Zahtar Bread (Mana’eesh) Make This Kafta Make This Our Story...

You know and love and use salt. But what about smoked salt?⁠
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Smoked salts allow for enhancing the flavor of grilled meats and vegetable without having to cook over wood. While smoked salts have grown in popularity, the recent development of new techniques that allow for “cold” smoking the salts via infusion has taken them to the next level, ridding them of any bitter notes or harsh, overwhelming flavor.⁠
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According to a statistical report by the American Spice Trade Association (ASTA), other flavored salts accomplish this as well. ⁠
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Chili pepper -flavored salts are the fastest growing in popularity, as well as salts combined with or flavored with other hot spices, such as black pepper and mustard. Other blends endeavor to amplify savory and umami notes. These include salts with truffle, porcini, and even black garlic.⁠
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Which flavor would be first on your list to try?⁠

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?⁠

About a decade ago, PepsiCo./Frito Lay launched the “Do Us A Flavor” campaign to solicit flavor combinations from the public for its snack chips. The first launch brought us the three top potato chip flavors: Sriracha, Cheesy Garlic Bread, and Chicken and Waffles. ⁠
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Over the next few days, I'll be sharing a look behind the curtain of the flavor development process starting with today's post on Cheesy Garlic Bread. Swipe for a reminder of the packaging! ⁠
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The popularity of Cheesy Garlic Bread established that today’s consumers respond positively to more complex, layered flavors. With that said, it probably comes as no surprise that the seasoning profile for this item actually consisted of at least three different types of garlic and five different cheeses.⁠
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In developing a new cheese flavor, the challenge arose of how to evoke the mouthfeel of dairy on a snack chip with seasoning alone. The solution was to create a more composed experience that paired the dairy flavors with the flavors of common, identifiable foods in a way that served to trigger imagery, memory, and the emotional experience of tasting the food in its analog form.⁠
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Did you ever try the Cheesy Garlic Bread flavor? How did you feel it compared to the real thing?

Powerful!

https://youtu.be/xSeqh271XYo

Food For Our Future | Uncut Video | Quorn Mycoprotein is different from most other proteins, as it’s cultivated from fungi, rather than plants or animals. And that’s what makes it superior when it co...

Travel. Remember that? Visiting and exploring the history of other countries is a fantastic way to learn. The past is always our best teacher...even when it comes to food.⁠
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As we navigate the onslaught of plant-based alternatives to hamburgers, we should be reminded of the deep history of vegetarian cuisine born from ancient beliefs and to the East. One place that I have discovered this is in the ancient Buddhist temple Qingyun in Guangdong, China.⁠

Chicken Vings are a real thing!

https://www.chewboom.com/2021/01/16/fatburger-introduces-new-vegetarian-chicken-wings/

Fatburger Introduces New Vegetarian Chicken Wings - Chew Boom Fatburger and Buffalo’s Express are taking their wing game to new heights with the introduction of new meatless “Chick’n Vings,” made with Quorn Vegetarian Meatless Wings. Vegetarian Chick’n Vings can be enjoyed plain or tossed ...

https://www.linkedin.com/posts/chefstephenk_nutrition-sports-fitness-activity-6772238601855016960-ALX9?fbclid=IwAR2IBJCD9eHZS7d0pzK0NxnHBUtagd2sNgtDeevx8Ecjd2BBaif8eXZljj4

Stephen A Kalil, CRC, CEC on LinkedIn: #nutrition #sports #fitness We’re excited to announce that the International Olympic Committee is including Quorn’s unique ingredient, mycoprotein, as an alternative protein source...

From my personal experience, this has to be the most accurate, unbiased reporting on the Doritos Locos Taco to date. There is a deep chasm between idea and ex*****on. Kudos to the dedicated and unrelenting team that made this a reality. You know who you are.

The History of Taco Bell Doritos Locos Tacos Who really came up with the original idea for Doritos Locos Tacos? Was it interns or inmates? Why did it take Taco Bell over 2 years to perfect the DLT? In t...

So amazed at the flavor and quality of these Quorn Nuggets. Especially with ketchup infused with fresh ground Kampot Peppercorns.

https://www.google.com/amp/s/www.quorn.us/amp/products/quorn-meatless-chicken-nuggets

The 2010s delivered an expansive consumer awareness of, and attraction to, North African and Middle Eastern flavors. Spices and flavor blends such as za’atar, sumac, harissa, dukkha, and ras al hanout abounded...and today, their popularity continues to grow. ⁠
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Ready to dive into a new world of flavor profiles? You'll find a recipe for Zahtar or Za'atar Bread (also called Mana’eesh) on my family's recipe blog, Kalils in the Kitchen.

Zahtar Bread (Mana'eesh) | Kalils in the Kitchen

A teaser of good things to come!

to the initial launch of Cheetos Popcorn in 2018, which was a treat unique to sports stadiums and movie theaters at the time. (Remember those?) Despite the pandemic, Cheetos Pop Mix launched in retail recently and was introduced at Super Bowl 54 in a commercial starring Mila Kunis and Ashton Kutcher...to the tune of "It Wasn't Me" by Shaggy.⁠
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I have fond memories of the Frito Lay Chefs, whipping up batch after batch in the Frito Lay Flavor Kitchen. Swipe to take a behind-the-scenes look. There's nothing quite like seeing a food product all the way through from flavor development to Super Bowl stardom!

https://flavordesignstudio.com⁠
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It’s been below freezing in Dallas and I could use a little heat! So, let's talk for a minute about the ongoing trend of consumers seeking hot, hot, and hotter eating and drinking experiences. ⁠⁠
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A savvy food product developer knows that the source (or sources) of heat is only one part of the equation. There also needs to be the right complement of flavors.⁠⁠
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Heat as a basic flavor note can be derived from multiple sources other than chili peppers, including:⁠⁠
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✔️ ginger⁠⁠
✔️ cloves⁠⁠
✔️ horseradish (including wasabi)⁠⁠
✔️ peppercorns (white, black, and green)⁠⁠
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But it's true: chili peppers still dominate. 🌶️ Stop by the Text Kitchen blog (link in comments) or click below to learn more!

https://www.preparedfoods.com/articles/122594-consumers-continue-to-seek-ever-hotter-eating-and-drinking-experiences⁠⁠
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What's your favorite heat-seeking dish?

Chef Stephen A. Kalil - Flavor Design Studio updated their address.

As I venture into the plant based protein arena as Executive Chef - North America for Quorn Foods (https://www.quorn.us), it excites me to share my family's recipe for Falafel.

https://kalilsinthekitchen.com/dont-feel-awful-about-falafel-authentic-middle-eastern-falafel-recipe-with-tahini-sauce/

Don't Feel Awful About Falafel | Authentic Middle Eastern Falafel Recipe with Tahini Sauce | Kalils in the Kitchen Don’t Feel Awful About Falafel | Authentic Middle Eastern Falafel Recipe with Tahini Sauce Mains, Sides, Salads, and Meze | 0 comments Falafel is a popular appetizer from the Middle East, known for its light and crispy ball or patty-shaped exterior and fluffy interior. Although falafel is believed...

Learning from the Past: As we navigate the onslaught of plant based alternatives to hamburgers, we should be reminded of the deep history of vegetarian cuisine born from ancient beliefs and to the the East. One place that I have discovered this is in the ancient Buddhist temple, Qingyun in Guangdong China. http://ow.ly/vl2r50B0Ukd