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Volume 6 | Issue 5

May 26, 2020

Upcycled Cuisine


SPOTLIGHT

The topic of food waste has been top-of-mind lately, as operators contend with unused inventory and consumers face empty grocery shelves. The USDA estimates that restaurants shed $162 billion annually in food waste costs, and upcycling presents a unique answer to this challenge. From financial, environmental and culinary standpoints, the benefits of upcycling are extraordinary. The mindful use of organic byproducts that would typically be discarded presents an opportunity for culinary creativity and innovation. Chefs are taking a root-to-stem approach, repurposing bruised fruit and vegetable peels. We’re seeing almond milk byproducts turned into flour; pistachio shells replacing barbecue wood chips; and pomace (grape pulp and skins) used to make grapeseed oil. Blanching water from mushrooms can create umami-rich, nutritious liquid mushroom concentrate and dried mushroom powder. Fiber-rich green banana flour derived from less-than-perfect produce, sauces made from beer brewers’ spent grains and gut-friendly whey beverages made from yogurt and cheese byproducts are just the tip of the iceberg for upcycled cuisine in 2020 and beyond.










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Our SAVORY SPENT GRAIN ONION TART gives new life to humble ingredients, including a dough made with ReGrained brewer’s spent grain flour and a zesty sauce of NuBana green banana powder enhanced with Custom Culinary® Gold Label Harissa. Watch the video!

Day-old bread, leftover rice and fresh produce scraps are just some of the ingredients that can be repurposed as delicious and sustainable menu items. Try these recipes featuring Custom Culinary® branded products as inspiration!


RECIPES FEATURING
CUSTOM CULINARY® BRANDED PRODUCTS



Branded Products


Enhance your menu and minimize waste with ready-to-use sauces from Custom Culinary®. These versatile products can be used across dayparts.
Product No. 5226
Custom Culinary® Kimchi Prep
  
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Product No. 9902
Custom Culinary® Tomatillo Serrano Sauce 
 
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Product No. 9900
Custom Culinary® Al Pastor Sauce 

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Product No. 9903
Custom Culinary® Korean-Style Barbecue Sauce 

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Product No. 6569
Custom Culinary® Bibimbap Sauce 
 
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Product No. 6810
Custom Culinary® Gold Label True Foundations™ Vegetable Liquid Stock Concentrate 
 
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Product No. 9669
Custom Culinary® Gold Label Crème Anglaise Sauce 

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Product No. 9678
Custom Culinary® Gold Label Harissa 
 
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Product No. 9661
Custom Culinary® Gold Label Hollandaise Sauce 
 
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Product No. 1263
Custom Culinary® Master’s Touch® Demi-Glace Sauce Concentrate 

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MENU INSPIRATION FEATURING
CUSTOM CULINARY® PROPRIETARY PRODUCTS



VERY BERRY STUFFED WAFFLE
Gently mix leftover mixed berries into a silky waffle batter, cook to golden-brown perfection then fold in half and stuff with a large scoop of whipped vanilla custard filling made with Custom Culinary® Gold Label Crème Anglaise Sauce.

 
BANANA BREAD PUDDING
Day-old bread, overripe brown bananas and leftover mixed nuts are folded into a creamy vanilla custard made with egg yolks and Custom Culinary® Gold Label Crème Anglaise Sauce, then baked into a gooey, rich bread pudding. Finish with a drizzle of bourbon-infused Crème Anglaise Sauce.

 
PANTRY ROMESCO SPREAD
A blend of mixed vegetable trimmings, day-old bread and nuts with garlic, smoked paprika and spicy Custom Culinary® Gold Label Harissa create a bold romesco spread. Serve with extra virgin olive oil, crispy chickpeas and a side of grilled bread.

 
HOMESTYLE BENEDICT HASH
Potatoes, leftover vegetables and bacon serve as a delicious savory breakfast hash, topped with runny poached eggs, a drizzle of Custom Culinary® Gold Label Hollandaise Sauce and a sprinkle of fresh herbs.


KITCHEN SINK STIR FRY
Day-old rice is sautéed with leftover mixed vegetables, garlic, soy sauce and Custom Culinary® Bibimbap Sauce, garnished with sliced green onions and sesame seeds before serving.


 POUTINE POTATO SKINS
Hollow out leftover baked potatoes and stuff with tender braised beef short ribs, melty cheese curds, fresh parsley and a drizzle of savory beef gravy made with Custom Culinary® Master’s Touch® Demi-Glace Sauce Concentrate.


GET IN TOUCH

*Products are customized; please contact your Custom Culinary® representative for more information.

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Chef Talk

Chef Scott Gilbert discusses his perspective on Upcycled Cuisine and provides some recipe inspirations that are easy to implement on your menu!


ADDITIONAL INSIGHTS

Hungry for more?
Check out our FlavorIQ® video for additional insights behind this top trend.

WHERE INSIGHTS BECOME INSPIRATION
FlavorIQ® enables our customers' growth and success by approaching the creation of customized solutions with a bold mix of expertise, aspiration and curiosity. We develop unique products, menu concepts and "gold standard" flavor delivery systems, meeting the requirements of our customers today and anticipating their emerging needs, too. The opportunities we identify for operators and food manufacturers on a global scale are rooted in a deep understanding of the culinary arts, sensory science, consumer insights and food science. Our ultimate goal? Innovation without limits.

 


Sources


 
Adi Menayang, “From ingredients out of by-products to Ecopouches, Scelta Mushrooms develops products out of waste-reduction efforts,” Food Navigator, July 4, 2017.

Erin McPherson, “Ingredients That Reduce Food Waste Have Never Been More Important,” FSR Magazine, April 15, 2020.

Elizabeth Crawford, “Investing in the Future of Food: ReGrained offers advice to find partners that magnify impact,” Food Navigator, August 28, 2019.

“Hero Dish, Zero Waste,” Flavor & The Menu, December 2019.


 
Hiba Amin, “New Study Finds Restaurant Food Waste Amounts to $2 Billion in Lost Profits,” Toast, December 12, 2018.

Mary Ellen Shoup, “Soymilk and tofu pulp byproduct could be the next ‘it’ ingredient, says Renewal Mill,” Food Navigator, August 2, 2018.

Stephen Daniells, “Upcycling: ‘We believe there is a second life for everything’, says Rise CEO,” Food Navigator, August 16, 2018.