Cooking with Constraints: How Trends and Regulations Shape New Recipes

Authors: Isabella OToole, David Campbell

SUNY Campus: SUNY Cobleskill

Presentation Type: Poster

Location: Old Union Hall

Presentation #: 24

Timeslot: Session C 1:45-2:45 PM

Abstract: This project explores recipe development by applying current food trends, traditional cooking techniques, and innovative flavor profiles. A key focus is to develop sweet and savory recipes that feature squash and citrus flavors; emphasizing winter seasonality and ingredient efficiency. Additionally, this project reviews the impact of food regulations on recipe development and food advertisement within the United States and the European Union, exploring how industry standards can shape ingredient choices, labeling, and marketing strategies. Methodology includes; performing research of current food trends and flavor pairings for selected ingredients, identifying global cooking methods to be used, developing testing recipes tied to one or two focus ingredients, and creating a savory and a sweet dish. The first week of a new recipe includes researching ingredients, testing out a sweet and a savory dish of the focus ingredient, and noting down all observations made of recipes. The testing recipe that highlights the chosen focus ingredient, i.e., the sweet or savory dish, will be revised for week two of recipe development. In Week Two, the recipe is revised, finalized, and photographed. Week Two’s dish is noted for its overall performance compared to its original state. This project incorporates food photography to document the final dish made of a recipe. Global and National food photography trends are explored through the documentation of a dish. The finalized project will provide insight into the balance of creativity, regulatory compliance, and consumer appeal in modern recipe development.