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Cooking Up Science 2016 Recipes & Videos

Tuesday, August 2nd, 2016

IFT16 showcased exhibitors’ products through innovation and cooking demonstrations in the IFT16 “Cooking Up Science” Theater—Booth 4484. Each day of the IFT16 food expo, chefs showcased how exhibitor-sponsored ingredients can be used to make healthy and delicious meals. Below are the recipes and videos from the four companies—PureCircle, Qualisoy, Almond Board of California, and Pulse Canada—that participated in the Cooking Up Science sessions at IFT16.


NSA French Vanilla Flavored Iced Coffee
Makes: 100 mL beverage
Notes: This iced coffee contains fresh brewed coffee blended with milk. Sigma-D has been formulated and tested specifically for dairy products, and is known to have superior performance over Reb A in these applications. Delta provides clean upfront sweetness. NSF-03 is used to enhance the perception of roasted coffee notes. Sugar Reduction: 100% (8 g sugar control)
60 g 2% milk
40 g fresh brewed coffee
0.345 g French vanilla flavor
0.15 g Coffee Flavor Lactic Acid, 80%
0.0088 g Sigma D
0.0080 g Delta
0.0080 g NSF-03
TOTAL (wt. grams) 100.54

Low Sugar Coconut Macaroons
Makes: 100 g snack
Notes: These coconut macaroons are a healthy spin on a classic. The Zeta family is a group of premium glycosides that can be used to achieve high sugar reductions. Zeta is used to reach high sweetness max while providing minimal bitter and licorice notes. Sugar Reduction: 93% (43.9 g sugar control)
41.8139 g Macaroon Coconut, Unsweetened
27.0907 g egg whites, pasteurized
20.8956 g Maltodextrin, 10 DE
3.1213  g corn syrup, light
3.1213 g Chicory Root Fiber
2.9446 g all purpose flour
0.7067 g vanilla extract
0.2120 g PCS-3009
0.0938 g salt
TOTAL (wt. grams) 100


Donut Holes with Salted Caramel Sauce
Courtesy of Emily Ellyn – more at
Makes: 40 donut holes

Donut Dough
1 cup water
5 tbsp interesterified high oleic soybean oil shortening
1 tbsp sugar
¼ tsp salt
1 cup flour
2 large eggs
1 tsp pure vanilla extract
1 gal interesterified high oleic soybean oil shortening, for frying
zest of one orange

Doughnut Topping
½ cup sugar
½ tsp ground cinnamon

Salted Caramel Sauce
¾ cup interesterified high oleic soybean oil shortening
1 ½ cups light brown sugar, firmly packed
2 tbsp water
1 tsp salt
½ cup to ¾ cup evaporated milk or heavy cream
1 tsp sea salt
1 tsp orange extract


  1. In a small heavy-bottom sauce pan bring water, shortening, sugar, and salt to a boil while continually whisking.
  2. Reduce heat to medium and whisk in flour until thoroughly incorporated and there are no lumps. Remove from heat.
  3. In a small bowl, whisk eggs and then add a tablespoon of the hot flour mixture and quickly whisk into eggs. Then add the egg mixture to the flour mixture and whisk to thoroughly incorporate. Finally, add vanilla extract and orange zest and whisk together until the dough comes together into a pate choux consistency.
  4. Scrape dough into a large pastry bag fitted with a star-shaped pastry tip.
  5. On a sheet tray lined with parchment paper, pipe doughnut circles onto the parchment paper.
  6. While doughnuts are slightly drying, heat interesterified high oleic soybean oil shortening in a large heavy-bottomed pot over medium-high heat until it reaches 350°F on a candy thermometer. (Or you can drop one of the doughnuts in the oil, if it sizzles and immediately rises to the surface, the oil is ready.)
  7. Prepare cinnamon-sugar topping in large bowl by mixing sugar and cinnamon together. Reserve to side.
  8. Fry doughnuts by gently lifting from parchment with hand or spatula and gently dropping into the hot oil. The doughnuts should immediately float to the top and puff up. Then use a metal spoon or spatula to carefully flip them over to the other side. Remove doughnuts with tongs as they’re golden brown on both sides (this should take less than one minute in total). Transfer the doughnuts one at a time into the cinnamon-sugar mixture. Use your hands to coat well with the cinnamon-sugar and transfer to a plate.
  9. Serve warm with caramel sauce and enjoy!

Salted Caramel Sauce:

  1. Add interesterified high oleic soybean oil shortening, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until butter melts.
  2. Bring to boil for 5 min (it will bubble a lot!), stirring occasionally.
  3. Remove from heat and stir in ½ cup evaporated milk or heavy cream and orange extract. Add additional evaporated milk or heavy cream to reach desired consistency. Allow the mixture to boil for 1 min. It will rise in the pan as it boils.
  4. Remove from heat and stir in 1 tsp of salt, cool slightly, and pour the caramel into a bowl to use as dip for the doughnuts, or pour sauce into a jar and refrigerate for keeps. Keeps refrigerated for up to two weeks.


Nutrition FactsAlmond Board of California
Brazilian Coffee and Cocoa Almonds
Makes: 9, ¼ cup servings
Notes: The benefits of almonds, just became more addicting: coconut sugarorange glazed whole almonds are dipped in bittersweet chocolate, then coated with
crushed almonds, espresso powder and cocoa powder—these bites will do more than tide you over!
1.00 oz California almonds salted, roasted, fine ground
0.30 oz cocoa powder unsweetened
0.10 oz espresso powder fine ground
0.50 fl oz water filtered
0.50 fl oz orange juice no pulp
1.50 oz coconut sugar pure, unrefined
8.00 oz California almonds whole, roasted
0.20 oz orange peel dried, powder
5.00 oz bittersweet chocolate, 60% cacao chips
0.15 oz Maldon sea salt flakes


  1. Place the ground salted almonds, cocoa powder and espresso powder in a mixing bowl, then whisk to evenly combine. Reserve for final coating.
  2. Place water, orange juice, and sugar in a saucepot. Heat, over medium-high heat, to dissolve the sugar.
  3. Add whole roasted almonds, reduce heat to medium. Continuously stir almonds and for approximately 3 min to fully coat and glaze/caramelize the almonds.
  4. Remove glazed almonds from saucepot and transfer to a mixing bowl. Add orange powder and toss to evenly coat and combine. Separate the coated almonds and allow to cool to room temperature and harden.
  5. Temper chocolate over a double boiler. Reserve.
  6. Slowly add and stir tempered chocolate into the cooled almonds (⅓ at a time); allowing chocolate to set up each time creating a hard coating on each almond. As the final coating of chocolate begins to set, first add the Maldon sea salt and toss to evenly combine and coat the almonds; then add the reserved almond/cocoa/espresso mixture and toss to evenly coat. Shake off any excess mixture.
  7. Place Brazilian Coffee and Cocoa Almonds in a sealed container and store at room temperature.


Pulse Canada
co-sponsor: US Dry Pea & Lentil Council
Makes: 100 recipes per item
Flax Millet Pulse Chips
Bengal gram
Pigeon Pea
Flax seeds
Chili powder
Onion powder
Dry mango powder
Black pepper
Cumin powder
Black salt
Garam masala

Maple Walnut Gelato
Filtered water
White beans
Coconut milk
Brown rice syrup Locust bean gum
Guar gum
Natural Maple Flavor

Passion Fruit Gelato
Filtered water
White beans
Passion fruit puree
Brown rice syrup
Locust bean gum
Guar gum
Pea protein

Dark Chocolate Cassis Gelato
Filtered water
White beans
Cassis puree
Cocoa powder
Brown rice syrup
Locust bean gum
Guar gum

Enchilada with Salsa Verde and Southwest Succotash
Tortilla Shell Ingredients:
Masa Faba bean flour
Precisa bake
Chickpea flour
Canola oil
Baking powder
Warm water

Filling Ingredients:
Black eyed peas
Red onion
Green pepper
Lime juice
Ancho chili powder
Red chili powder
Sodium substitute

Salsa Verde Ingredients:
Jalapeno pepper
Red onion
Serrano pepper
Lime juice
Sodium substitute

Southwest Succotash Ingredients:
Red lentils
Green split peas
Green bell pepper
Red bell pepper
Red onion
Green lentils
Orange bell pepper
Lime juice
Black pepper
Sodium substitute

Removing the PHOs but Not the Fun

Sunday, July 17th, 2016

Interesterified high oleic soybean oil took center stage in Sunday’s Cooking Up Science session featuring the celebrity chef Emily Ellyn and sponsored by Qualisoy.

Emily EllynEllyn, who is known as the “Retro Rad Chef” has been featured on Food Network’s “Food Network Star,” “Cupcake Wars,” and “Cutthroat Kitchen.” She is also a writer and a culinary educator finishing her PhD in foodservice education. Having grown up on a family farm surrounded by soy bean fields, Ellyn explained that soy is close to her heart. That, combined with the need to find a healthier, more stable alternative to partially hydrogenated oils (PHOs), led her to the discovery of high oleic soybean oil.

Ellyn was joined on stage by Frank Flider, Qualisoy’s edible oils expert, who explained that even though the industry will need to remove all PHOs by 2018, there is still about 2 billion pounds being used. This is mostly in the bakery segment where it is especially challenging to find an optimal replacement for PHOs.

As Ellyn began frying some donuts using Qualisoy’s high oleic soybean oil, Flider described the interesterification processing technique during which fatty acids are rearranged within and among triglyceride molecules. This method does not cause isomerization and no trans fatty acids are formed by the process. Interesterification has the ability to produce a wide range of products similar to those produced from partial hydrogenation—including cookies, cakes, spreads, icings, and more. An added benefits is that both the temperature at which soybean oil becomes liquid (the melt point) and the phasing of turning from solid to liquid (the melt curve) can be adjusted. They can also create solid and semi-solid shortenings, which are useful in a wide range of applications.

donutsEllyn finished off her donuts with her grandmothers’ recipe for salted caramel sauce, in which she combined brown sugar, orange extract, and 2 tablespoons of the high oleic soybean shortening. Before handing her delicious donuts out to attendees, Flider shared that Qualisoy’s testing has shown that their interesterified high oleic soybean oil performs just as well as PHOs in terms of appearance, oil weeping, texture, color, and taste.

Other Cooking Up Science sponsors at IFT16 included PureCircle, the Almond Board of California, and Pulse Canada. Check back to IFT16 News after the show ends for recipes from all the Cooking Up Science sessions!

Everyone’s Talking About Cooking Up Sorghum

Monday, July 13th, 2015

Marc ForgioneSorghum played a starring role in Monday’s Cooking Up Science session featuring celebrity chef Marc Forgione and sponsored by the United Sorghum Checkoff Program.

Forgione, winner of season three of the Food Network’s Next Iron Chef competition, said he got interested in cooking with sorghum about two years ago when he started to look at gluten-free alternatives to address some of his own health issues. He started going gluten-free and found that he felt better and lost weight. Discovering sorghum as an ingredient—and using it in products including bread, pasta, and risotto—“really kind of opened up my world,” Forgione said.

Monday’s Cooking Up Science audience got to watch as Forgione whipped up a recipe for popcorn shrimp that he created for his New York City–based steakhouse, American Cut. The recipe did incorporate popcorn, but the special feature was the inclusion of popped sorghum.

The chef used a food mill to make a puree from a mixture of cooked popcorn and popped sorghum to which he had added milk and a generous amount of butter. “The first time we did this, we could not believe how much it looked like polenta,” Forgione said. He also added a dash of green tabasco, shredded cheese, and salt to the mixture.

Forgione then garnished marinated shrimp with the sorghum puree, added a wedge of lime, a spice blend, and some micro parsley, and voila!—the Marc Forgione version of popcorn shrimp. Several attendees got to taste Forgione’s creation, and everyone who attended received a copy of his recipe for popcorn shrimp.

Cooking Up Science session moderator Jane Dummer, a consultant and food blogger, said popping sorghum is available at a variety of retailers. Sorghum is a sustainable, non-GMO crop that is a good source of fiber and a boon to digestive health. Forgione said that sorghum, which is considered an ancient grain, performs a little bit like quinoa in recipes.

Other Cooking Up Science sponsors at IFT15 included PureCircle, the Almond Board of California, Solazyme, Qualisoy, and Bunge.

Stevia Ingredient Solutions for Dairy Applications

Sunday, July 12th, 2015

Cooking Up ScienceSoon after the IFT15 food expo floor opened on Sunday, July 12, Andy Chlebana, pastry chef at Joliet Junior College and winner of Food Network’s Spring Baking Championship, demonstrated two recipes using PureCircle’s new stevia Matrix Solutions line in the Cooking Up Science event booth. John Martin, PureCircle’s global director of technical development and innovation, kicked off the 30-minute demonstration with a brief explanation of the company’s newly launched Sigma-Dairy (Sigma-D) and Sigma-Tea (Sigma-T) ingredients. These are the first two products in the company’s Matrix Solutions line, which is aimed at providing customized stevia solutions for specific applications. This, according to Martin, will allow for food manufacturers to reduce development time and bring products to the market faster since they won’t have to spend time guessing at which stevia ingredients to use and in what ratio.

Chef Chlebana then took the stage to demonstrate how Sigma-D can be used in two different dairy prototypes: an instant chocolate mousse and a mango smoothie. The addition of Sigma-D in the chocolate mousse allows for about a 50% reduction in sugar, and as Chlebana explained the final product still has the texture and mouthfeel you would expect from a mousse. Interestingly, Chlebana noted that the Sigma-D boosted the flavor of the mango in the smoothie.

After the cooking demonstration, attendees were encouraged to sample the mousse and smoothie in addition to tea that contained PureCircle’s Sigma-T ingredient.


Cooking Up Science

Tuesday, June 16th, 2015

Cooking Up ScienceBooth 4487

Expert chefs, including The Next Iron Chef season three winner, Marc Forgione, will get their culinary creative juices flowing as participants in this popular program that will take place in booth 4487 on the show floor. Chefs representing specific exhibitors will prepare dishes, each one using ingredients from that company. The schedule is:

Sunday, July 12

  • PureCircle: 12:30–1:00 p.m.
  • Almond Board of California: 3:30–4:00 p.m.

Monday, July 13

  • Solazyme: 10:30–11:00 a.m.
  • United Sorghum Checkoff Program: 12:00–12:30 p.m.
  • Qualisoy: 1:30–2:00 p.m.
  • Bunge: 3:30–4:00 p.m.

Tuesday, July 14

  • USA Dry Pea & Lentil Council–Pulse Canada: 11:30 a.m.–12:00 p.m.

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