Chef Fred Heurtin Presents Sauce Insights During ADS Virtual Technical Meeting
On October 7, during the Association for Dressings and Sauces Virtual 2020 Technical Meeting, GSF Senior Corporate Chef Fred Heurtin presented on the topic of Alternative Uses for Dressings and Sauces. With accompanying visuals, he discussed sauce history, functionality, traditional uses and innovative new applications to explore.
In his presentation, Chef Fred highlighted frozen sauces, such as a simple vinaigrette frozen into a sorbet or granita. Additional examples he shared included frozen mustard “ice cream” to accompany charcuterie, frozen cheese sauce served with apple pie, frozen savory buttermilk ranch melted over a grilled vegetable salad, and frozen fruit or caramel integrated into a dessert, chilled soup, cocktail, coffee, or another beverage.
With the example of infusing raspberry vinaigrette into watermelon, Chef Fred mentioned frozen infusions and marinations to alter flavors and textures of food items like fruit, vegetables or fish or other proteins. His presentation also covered sauce as coating for high-fat emulsions and sauce alternatives like whipped and aerated, unexpected forms and formats, encapsulation and sliceable, and more.
“As we look ahead and forecast trends for the year ahead, I see sauce alternatives pushing beyond familiar boundaries in our food and beverage experiences,” said Chef Fred. “Going forward, we’ll certainly be tracking and exploring this trend through our Liquid Products innovations.”