Flavor Innovation, Chicago Style

   Welcome to my blog. My hope is to open up a dialogue concerning the food industry with as many people as possible, to discuss and exchange ideas about what is happening in the world of food. Sometimes the subject may be serious such as the recent problems with ingredient adulteration, or it may be about new technologies, or it may just be something of lighter fare that has caught my eye. Bottom line..... anything and everything may be brought to the table.  I hope a great many of you will make comment on my thoughts and engage me in conversation.

   Today, let's talk flavor trends with a nod toward the whimsical. Ever since I began my career in food publishing,  I have been fascinated with how flavor trends impact on the business of foods. Over the past twenty years, the wide variety of new flavor trends have originated in the area of ethnic cuisines, with those which exhibit lasting appeal finding their way into more mainline products.Sometimes though, new flavors or flavor combinations suddenly appear where you might least expect them. A case in point occured several years ago at the IFT Show. My friends at McIlhenny/Tabasco caused a major stir by sampling Tabasco flavored ice cream. Most of us at first laughed at the idea, but that only lasted until we tasted it. It was great!..The lesson I learned that day was to never say no to a new or novel flavor concept until you have tried it.

   That brings me to an article in today's Chicago Tribune by reporter Christopher Borelli, profiling Chicago gelato entreprenuer, Jessie Oloroso.  Last year, Jessie, a graduate of Johnson & Wales, began experimenting with the development of unique flavor combinations in her favorite product, Italian Gelato. Initially she supplied a number of local restaurants in the Chicagoland area, and just recently began producing a retail line of pints and 6-ounce cups under the name Black Dog Gelato. Some of her current line of twenty flavors include whisky, goat cheese, sesame oil and fig with chocolate chip, bacon, and finally the one that intrigues me the most...balsamic! Of course, like most true food developers, Jessie has a list of more than  two hundred test flavors she developed of which twenty are currently being marketed. Sounds like her batting average is right in line with the industry's success rate for new products.

   Although I've never met her, Jessie seems to represent the spirit of innovation and risk that has always driven new product success in our industry. So, congratulations to Jessie Oloroso, and for those of you who are fortunate to live in Chicago, keep your eyes peeled for the upcoming opening of her very own Black Dog Ice Cream Shop later this year in the Rogers Park neighborhood. You can be certain I will be at the head of the line to get a taste of that Balsamic Gelato. On second thought, I think I will go out this afternoon and stop at an Italian Deli that's listed as carrying the line and see if I can get a taste today. I'll let you know tomorrow how I did.

   If you want more information on Jessie and her Black Dog Gelato go to.........  www.blackdoggelato.com.

   Please let me hear from you about new gelato or ice cream flavor ideas you have encountered, or would like to see developed..

   That's all for today.