Chicken: The Chef’s Blank Canvas

Nov 9, 2020Categories, Savory

Chicken is a staple in many people’s diets. You can do so many things with chicken and it can be prepared in so many different ways. How many of you create your meal plan for the week and realize you need something OTHER than chicken? It can be dressed up, left plain and simple, or highlight cuisines from around the globe. Even with more consumers looking to animal meat alternatives, chicken is staying relevant through chicken analog products.

Chicken on Social Media

So what are consumers saying on social media? They’re talking about a variety of preparation methods – fried, grilled, barbecued – and the debate about the #1 chicken sandwich is hot! Ethnic flavors play a big role in these poultry conversations. Varieties like pollo asado and chicken curry are on consumers minds as a way to experience chicken in a flavorful and new way. Consumers also appreciate the simpler, healthier ways to prepare it, too. Summer creations from the grill are seen as a way to let the natural grill flavor shine and enjoy a healthier version of it.

Getting the Right Profile

With so many varieties in demand, how do you know which one is right for your product? How do you describe the flavor of chicken? How do you achieve the authenticity of a grilled or smoked profile without grilling or smoking? Are there chicken flavors that are vegan suitable to include in chicken analog products?

Givaudan’s flavorists and application and sensory scientists are here to help answer all those questions. We’ve identified a short list of chicken characteristics – elements, if you will – that help build all its flavors. Terms like “roasted”, “fried”, and “meaty” help build the base and then customer inputs, many years of collective knowledge, and complimentary technologies help our flavorists create the right chicken profile for your product.

When asked what his favorite preparation of chicken is, Senior Savory Scientist, Cecil Duncan replied:

Bone-in, skin on thighs, with a dry rub, cooked over 450 degree hardwood lump charcoal. The high heat of the charcoal provides a crispy skin with a grilled, smoked, juicy profile

If you’re looking for more information on finding the right chicken profile, contact your Givaudan Account Manager.



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