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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

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