The Sugar Lab's Kimchi Bouillons Add Savory Flavor to Soups
Laura McQuarrie — December 6, 2023 — Lifestyle
References: sugarlab3d & sugarlab3d
For generations, bouillons have effortlessly infused soups and stews with rich flavors and their timeless essence has remained largely unchanged until recent innovations like The Sugar Lab's Kimchi Bouillons. These 3D-printed bouillons in the shape of a cup of ramen, a jar of kimchi and a red squid are ready to be dropped into meals made at home to add a hint of heat and savory, umami flavor.
Some of the ingredients that go into making these 3D-printed edible sculptures include gochugaru—one of the most important Korean ingredients—along with celery salt, and rice starch, as well as blends of liquid and dry ingredients.
On its website, The Sugar Lab shared a recipe for Army Base Stew & Seoul Mule using a Kimchi Bouillon.
Some of the ingredients that go into making these 3D-printed edible sculptures include gochugaru—one of the most important Korean ingredients—along with celery salt, and rice starch, as well as blends of liquid and dry ingredients.
On its website, The Sugar Lab shared a recipe for Army Base Stew & Seoul Mule using a Kimchi Bouillon.
Trend Themes
1. 3d-printed Edible Sculptures - Spicy 3D-printed bouillons in the shape of a cup of ramen, a jar of kimchi, and a red squid are disrupting the traditional bouillon market and adding a hint of heat and savory, umami flavor to meals.
2. Infusing Flavors with Innovative Ingredients - The use of ingredients like gochugaru, celery salt, and rice starch in 3D-printed bouillons presents disruptive opportunities to infuse soups and stews with unique and flavorful combinations.
3. Enhancing Homemade Meals with Edible Additions - The Sugar Lab's Kimchi Bouillons offer consumers the opportunity to effortlessly enhance their homemade dishes with ready-to-use 3D-printed bouillons.
Industry Implications
1. Food and Beverage - The disruptive innovation opportunities in 3D-printed bouillons can reshape the bouillon market and offer new flavor experiences to the food and beverage industry.
2. Cooking and Culinary Arts - The introduction of 3D-printed bouillons opens up disruptive innovation opportunities for chefs and home cooks to experiment with unique ingredients and flavor combinations.
3. 3D Printing Technology - The Sugar Lab's 3D-printed bouillons showcase the potential of 3D printing technology in the creation of edible sculptures, revolutionizing the possibilities within the industry.
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