Better with Age

SPOTLIGHT

Time-tested food preservation techniques are taking on a modern spin as a way for chefs to unlock unique flavors—coaxing complexity and depth out of familiar ingredients in a way that makes a dish truly memorable. Fermenting, pickling, curing and canning can be used to extend the life of seasonal produce and locally sourced ingredients while introducing consumers to globally inspired dishes. Whether it’s through kombucha, kimchi, olives or tempeh, consumers are open to expanding their palates with the sour, tangy, umami-forward flavors of ingredients that are given time to age and mature. Innovative inclusions of aged ingredients, like gochujang mayonnaise or fermented chickpea hummus, introduce intense flavors to the menu in a fun yet accessible way.
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