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Q&A: R&D expert discusses innovating in the face of headwinds.

PANTRIES HAVE SHRUNK, but consumers expect exciting dishes when they go out to eat: This is the paradox chefs live with every day. Inflation requires careful considerations in the research and development phase that were not as necessary prior to the pandemic.

FSR sat down with an innovation expert, Jack Baer, product development manager OOH with Bel Brands USA, to discover some of the ways that chefs are tackling ongoing challenges in order to remain innovative.

What are some innovation trends you’re seeing?

BAER: “One of the things that makes this industry so special is that chefs almost seem to be at their best when things are stacked against them. Right now, the challenging part is: ‘How do we innovate with what we have or by just adding one or two SKUs?’ Once a chef has that part figured out, they can rely on a solid base to go multiple directions.

“Obviously, this requires versatile ingredients. For example, Boursin Garlic and Fine Herbs—it’s something you can use in a sauce, a pasta, on top of a burger. You can spread it on bread, on sandwiches, or put it in grits. It’s ingredients like that that open up this world of innovation.

Are there other versatile Bel Brands SKUs that unlock innovation?

BAER: “Merkts Cheese Spread is another great example of this. It is amazing on a smashburger, or any type of burger. But you can also whip it up, aerate it, squeeze it out, and use it as part of a queso dip.

“Price*s Pimiento is no different: you can use it on a sandwich on the lunch or dinner menu, or put it on an egg-and-cheese biscuit on the breakfast menu. All of these spreadable ingredients work across different dayparts and menus and help chefs innovate and become more profitable.”

Which other spreadable-cheese trends are worth noting?

BAER: “Plant-based items are such a big thing right now. That’s not just true of cheese, but the industry as a whole is being pushed toward more sustainable, plant-based products. Boursin Dairy-Free has found a lot of success for this reason.

“Chefs really like the fact that Boursin Dairy Free has that great taste and mouthfeel, and it also has a lot of the same versatility that you find with other cheeses from Bel Brands USA. It’s a great way to appeal to all different types of diners—not just those looking for dairy-free options—and again, you can find a lot of innovative uses with it.”

Any final thoughts on how Bel Brands USA can help chefs innovate?

BAER: “We have a lot of fun as a company. We’re bringing in the right people and there’s really no limit to what we can accomplish here. I think chefs feel that—we don’t take ourselves too seriously, but we take the industry very seriously and we’re here to be resources to restaurant operators who are looking for the best ways to tackle menu development despite ongoing challenges.” ❖

For more information, visit belbrandsfoodservice.com.