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GOURMET NEWS DECEMBER 2018 www.gourmetnews.com NEWS & NOTES 1 0 Modern Cooking Continued from PAGE 1 younger people are starting to realize the benefit of feeding their families fresh pro- duce and clean foods," she said. From organic fruits and vegetables to grass-fed beef, Turgeson says that healthy food makes Millennials happy, but it's no longer about just food that's healthy for their bodies; Millennials also want their food to be good for the environment, and they expect the companies they buy from to be transparent about how they make and sell their products. "They care about the environment and want to help make Earth a better place," says Turgeson. They're also starting to cook more at home: Millennials are actually starting to prefer to cook at home from scratch by using more basic ingredients and using more fruits and vegetables and less pre- made ingredients. Turgeson says Millen- nials are going back to their roots to a time when people ate out less and cooked more. In a recent survey, The NPD Group, a market research company found that, on average, Millennials cook about 4.9 times per week. A study by Mintel, also a market research company, showed that the number of cooking enthusiasts in the U.S. rose each year from 2014 to 2017, and that in 2017, 80 percent of Millennials cooked from scratch which is up from 60 percent who cooked from scratch in 2015. "[Millennials] are going back to their roots," says Turgeson. "We've gone back to how it was with my grandparents, to a time when people prepared meals in their kitchen. We've kind of gone back to mak- ing everything from scratch." But, call it a caveat to their interest in cooking, Millennials want to make food at home faster. Turgeson says while there is a big belief that convenience foods are one of the only ways to eat quickly; people overestimate the time it takes to cook homemade meals. "People are busy, and they want meals that are fast to make. I find that my students al- ways love comfort foods, and you know, things like macaroni and cheese. While it's easy to grab a box Kraft macaroni from the grocery store, it actually takes about as much time to cook macaroni and cheese homemade, and my students don't realize that. Cooking from home can be pretty time efficient if you know how to do it." Many of them are looking to meal kits as a way to speed up their meal prepara- tions. In a 2016 survey by Allrecipes, a food focused online social networking service, the company found that, "Food tech companies are providing services that make shopping for the kitchen ultra-con- venient... ...more than 85 U.S. companies offer either meal kits, meal delivery, food e-commerce, online grocery shopping or online ordering." GN IDF Celebrates Dairy Excellence at World Dairy Summit 2018 Four distinguished dairy experts from In- ternational Dairy Federation member countries were recognized for their work in advancing scientific knowledge of the global dairy sector at the annual World Dairy Summit 2018 in Daejeon, Korea, on October 17. "These winners are an inspiration to the dairy community for their dedication and hard work in driving dairy development," said IDF President Dr. Judith Bryans, who handed out the awards at a gala dinner. "Their insights, strategic thinking, pas- sion and leadership in their areas of expert- ise have made significant contributions to the IDF in its mission to advance the dairy sector. They are valued for sharing their knowledge and enlightening perspectives on issues and solutions for dairy sustain- ability. Tonight, we salute them for being dairy champions and enabling IDF to maintain its lead in global dairy expertise." Jean François Boudier was bestowed the IDF Award 2018 for his outstanding con- tribution to progress in dairying world- wide. The former head of research at Prosperite Fermiere, Dijon, France, has been an IDF expert since 1971. He has been a member of the IDF Standing Com- mittees on Dairy Science and Technology, and Food Labeling. Eric Grande, President of IDF France received the award on Boudier's behalf. "I'm proud to accept the award for Jean François, who dedicated most of his professional life of more than 25 years to the dairy sector," Grande said. "He was always involved in innovation and always took a solid position in defense of the dairy sector and its global develop- ment." The IDF Prize of Excellence 2018 went to Dr. Jaap Evers for his outstanding con- tribution to the IDF work program. "I feel very privileged that I have been able to con- tribute to the sector's success by leading work that has helped to increase global har- monization of standards, and thereby shape the global regulatory framework for the benefit of the dairy sector and consumers," Evers said in a videotaped message from New Zealand. "Dairy is an innovative and dynamic sec- tor. The cooperation between the various dairy sector stakeholders within the pre- competitive space is in many ways an ex- ample to, and the envy of, other food sectors. IDF can be really proud that it has made, and continues to make, a very im- portant contribution to the success of the global dairy sector," he added. Two notable dairy experts were honored with the IDF Prize of Recognition for their dedication to the IDF and were presented with a trophy each by IDF Director Gen- eral Caroline Emond. Olav Østerås, Chair of the Standing Committee on Animal Health and Welfare (SCAHW), was ac- knowledged for his outstanding leader- ship. "I've learned so much about the global dairy sector through my work at IDF where I am exposed to the operating environment in different countries and can learn from each other about best prac- tices which we can adopt at home," he said. "I'm serving my second term as Chair of SCAHW, and this award will give me further encouragement. Animal health and welfare is an important area of my work which combines veterinary science and dairy science. Working across these two disciplines helps to build trust in the consumer." Jean-Marc Delort was recognized for his outstanding contribution as Chair of the Science and Program Coordination Com- mittee. He said IDF offers an excellent platform for dairy professionals and ex- perts worldwide to connect which helps to enrich their knowledge and widen their perspectives: "I am pleased to have had the opportunity to serve the IDF. As a well-rec- ognized and respected organization, the expertise of the IDF in scientific knowl- edge-sharing has had a strong impact on the global dairy sector." The European Milk Forum (EMF) won the IMP Yves Boutonnat Trophy with its "Milk Moments" campaign. The EMF Milk Moments campaign includes five countries (Belgium, Denmark, France, Ireland and Northern Ireland) with the objective of cre- ating joint trans-European communication strategies for the dairy sector within the in- ternal European market. GN A Tender Bite of Protein from Lorissa's Kitchen BY LORRIE BAUMANN Consumers who are looking for a protein snack they can pull out of their gym bag or their toddler's snack bag without facing the critical gaze of their peers have a growing number of choices these days. Lorissa's Kitchen provides a delicious alternative to the rip-and-tear experience of meat jerky with its Ginger Teriyaki Premium Chicken Cuts and Original, Szechuan Peppercorn and Signature Recipe Ko- rean Barbeque Premium Steak Strips. The Ginger Teriyaki Premium Chicken Cuts are made with chicken raised without antibiotics, and the three fla- vors of beef are made with premium steak strips for 100 percent grass-fed beef. They have a higher moisture content than jerky for a tender bite, and the pieces are bite-size, so they don't have to be torn or gnawed at. "When you bite into our pre- mium steak strips, it's a very easy bite to take – a little more tender and delicious bite," said Lorissa Link, the company's Founder. The 2.25-ounce packages retail for around $4.99, depending on location. Lorissa's Kitchen has also launched three flavors of grass-fed beef sticks, in Original, Jalapeño and Smokey Sweet flavors. "They're just so easy and portable; they're a nice size to be able to keep with you," Link said. Herb-Roasted Turkey Cuts will be com- ing along in February 2019, Link said. "More people are requesting alternative proteins and looking for a white meat rather than a red meat snack," she said. Link started thinking about meat snacks while she was pregnant with her first child, an event that prompted her to take a closer look at the labels on the food she was buying. "I started see- ing words I couldn't even pro- nounce," she said. "I wanted better for me and my soon-to-be growing family. I just wanted better food." She launched the line of portable protein snacks that require no refrig- eration in 2016, and since then, Lorissa's Kitchen Premium Steak Strips have become the number-one beef SKU in the premium meat snacks segment, and the Teriyaki Chicken Premium Chicken Cuts have become the top chicken SKU in all of the meat snacks category. "Our goal is to satisfy you to your next healthy meal," Link said. "We just don't want you to have to sacrifice your healthy choices because you're short on time." "Since 2016, it's wonderful how every- thing has fallen into place," she continued. "It's definitely my passion, along with the two babies I now have and another one on the way. Simple, great tasting food the whole family will love is a real passion of mine." Lorissa's Kitchen is headquartered in Minneapolis, Minnesota, and the products are made in a zero-landfill facility in South Dakota with high-quality clean ingredients. "We care about sourcing and our ingredi- ents that go into our products," Link said. "I want to make sure we're using quality in- gredients and making great snacks people would feel good about feeding their family and friends." GN

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