Kerry releases stocks and broths whitepaper

Five key trends are apparent, the white paper says

Kerry has released a chef’s white paper outlining emerging trends and ideas in stocks and broths, with special reference to clean labelling in foods.

The white paper examines stocks and broths from a chef’s point of view, starting with a tour around the modern world and the historical roots of stocks and broths. Interviews with Kerry chefs and culinary product development professionals follow, focusing on their personal styles in stock-making and emerging trends.

Five key trends are apparent, the white paper says. Replacing tastes using stocks and broths to infuse food with flavour, making ingredients more clean-label in nature, developing and commercialising products, the introduction of sipping broths, which provide plant protein fortification to increase their nutritional profile and proactively using clean-label stocks and broths to satisfy consumer demand.

Demand for authentic foods and beverages has moved brands and manufacturers, Kerry claims, toward whole-food cooking processes, sustainability and cleaner labelling.

Commenting on the new whitepaper, Thomas Couepel, Global Portfolio Director, Stocks and Broths at Kerry, said: “It’s clear the overall trend in stocks and broths is toward whole food, kitchen-style production, and clean-label ingredients that deliver the rich, authentic taste consumers want. Demand for clean labels will only increase as we go forward, and this extends to the stock-and-broth sources many menu items use as their foundation. Creating Authentic Flavour from an Ageless Kitchen Tradition provides excellent information on trends and new ideas from the marketplace and Kerry kitchen experts. This paper is sure to be of interest to culinary product designers.”

Couepel added: “Kerry’s stocks and broths are prepared using kitchen-replicating practices, and they deliver the authentic tastes consumers really love. Consumers are highly concerned about sustainability, with more than 50% of millennials striving to purchase from ethical brands. In short, consumers will reward brands that aggressively pursue sustainability goals with loyalty, so it’s vital for cuisine developers to take this into account when developing new menu items, or when rejuvenating established selections with interesting new tastes from an ancient kitchen tradition.”

Kerry’s portfolio includes kitchen-developed stock and broths developed using traditional cooking methods designed to help customers deliver authentic taste experiences for today’s consumers. The collection includes both pure stocks and specialty stocks, with “rich, high-impact savoury tastes created using well-loved pantry ingredients”.

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