Potential solutions to cutting down on waste in foodservice industries in North America
Nov. 18- 20, Nagase Food Ingredients, (Hayashibara Co., Ltd. (Okayama, Japan)) the food ingredient business unit of the NAGASE Group, held a workshop at the Culinary Institute of America (CIA) at Copia, in Napa, California USA. Twelve prominent North American chefs, who are experts in foodservice and R&D, came together to appreciate global cuisines and learn new skills and techniques to enhance their foodservice operations.
left:12 chefs attended to the workshop, right:Demonstration by guest chef
The workshop showcased many applications of TREHA® (trehalose), a plant-based food ingredient with the amazing natural functionalities to extend freshness of foods (examples are shown below). TREHA is derived from starch and is GRAS-designated, Non-GMO, Kosher-and Halal-certified.
The two guest chefs (Chef Tetsuya Harikawa of Wadatsumi, LA and Chef Kanjiro Mochizuki of GPS Club (Imperial Hotel Tokyo)) demonstrated several applications in Japanese dishes, Sushi, Tempura, House-made Tofu, and Western confectionaries, Cheesecake and Matcha Crème Brûlée. They shared their experience and advice, including the benefits in reducing food waste, operation costs, and maintaining freshness and outstanding food quality for their consumers.
After learning TREHA’s unique functionalities, each of the chefs had worked on a prepared recipe first, then applied their new knowledge to creating their own recipe. In three days, more than 25 different dishes were presented on the table and created exciting discussion about the effectiveness and uses of TREHA.
left:CIA at Copia, Napa, CA
center:Tasting the samples after demonstration
right:Cheese Souffle Cake made by Chef Mochizuki all chefs fascinated
Furthermore, in respect to contributions towards UN SDGs 2) Zero Hunger and 12) Responsible Consumption and Production, the attending chefs learned about how using novel food ingredients can have enormous impact in sustainability on a North American and global scale.
In large scale foodservice operations, where enormous amounts of food are prepared (banquets, catering for inflight and cruises), it is challenging to maintain a high quality of freshness – especially on buffet lines and in mass production where food may be held prior to serving. The attending chefs were very excited to learn how TREHA can be applied to preserve freshness longer in both fresh and frozen food applications.
left:Surprised at the freshness and excellent condition of the salad (with dressing) after sitting for a while
center:Roast Chicken prepared with TREHA, very juicy and golden color on the skin
right:Explaining his recipe with TREHA. Actively discussed its effectiveness.
The moderator, Chef Barbara Alexander, the former CIA executive chef, was fascinated to see that a salad prepared the day before, was as fresh and crisp after more than 12 hours. This demonstrated TREHA’s natural ability to prevent vegetables from going limp and preserving the crunchy texture for a longer period of time. In addition, one of the chefs tried TREHA on roast chicken, and the attending chefs were amazed at the difference in juiciness, and the beautiful golden colored skin.
The details of the workshop will be available on the newly launched TREHA global website. https://www.nagase-foods.com/treha/
* The interview of Chef Barbara Alexander after the workshop
From an educational perspective, Nagase Food Ingredients is committed to providing useful information to the global foodservice and restaurant industries.