Chapter 2

Review of Related Literature and Studies

This chapter presents some literature and studies related to the topic, food
innovation of churros and the famous Halo-Halo, also this chapter showcases the
synthesis and the connection of the following literatures to the present topic.

CONCEPTUAL LITERATURE

According to Roxie Ramirez (2016), for many Filipinos, the word “churros”
conjures up images of eating at a Spanish restaurant, munching on the snack—dipped
in hot chocolate, of course.

Nowadays though, the churro has taken on different forms. Now you can
have it coated with white chocolate or matcha chocolate, have it stuffed with dulce de
leche or Nutella or even stuffed with savory ingredients like sausages and caramelized
onions. You can even get churro ice cream sandwiches, if you know where to look.

There are also a lot more places in the Metro where you can get this fried
pastry snack. Gone are the days when you could only satisfy your churro con chocolate
craving by stopping by a local Dulcinea; places like La Lola and La Maripili have slowly
began to make a name for themselves over the past few month.

According to Khushbu Shah (2016) Remember the good old days

when you could get a scoop of ice cream in a cup or a cone? How times have changed:
We have entered an era of peak ice-cream innovation where sugar cones and paper
cups will no longer do. Instead the world is demanding cones crafted
from doughnuts and puffy egg waffles. It used to be that people would shell out for a
waffle bowl if they were feeling frisky, but that has nothing on the latest creation coming
out of Sydney. According to The Urban List, a yet-to-open ice cream shop is already
making waves on the ‘net with its churro bowls.

Yes, Milky Lane, which is set to open in Sydney early next month, is
crafting not just cones, but full-on bowls out of the deep-fried, cinnamon sugar-coated
treat. The shop has been teasing a churro cone for a few weeks, but eventually decided
to take its edible vessel skills to new heights.

To make the bowl, churro batter is piped in a circular motion around a

bowl, then frozen, deep-fried, and coated with cinnamon sugar. At Milky Lane, the team
plans to fill the bowls with homemade soft-serve, plus Nutella and caramel.

The team behind Milky Lane tells The Urban List that they first got the
idea from something they stumbled across online. Perhaps it was this viral video by
BuzzFeed’s Tasty—posted just last week—that gave them the inspiration they needed.
Regardless, people are already drooling over them all over social media even though no
one has been able to eat one yet.

According to Winsight Content Studio (2016) we can thank the hard-

working Spanish shepherds for first introducing the churro to the world. As an
alternative to fresh bread, they used churros for sustenance during the weeks—and
sometimes months—they worked in the mountains.

These churros weren’t the sweet, craveable treats we’re familiar with
today; instead, they were very simple breadsticks made from flour, water and oil. But it
wasn’t long before people in the towns of Spain started rolling the breadsticks in sugar,
creating a new sweet treat. As the popularity of this magical creation spread and
eventually reached South America, even more versions of the churro were created.
Each region customized the churro to match their taste preferences, filling them with
chocolate, dulce de leche or vanilla.
 Today, churros are found in every different style—from traditional non-
filled versions rolled in cinnamon and sugar to filled varieties, such as cajeta or dulce de
leche, and now even the Oreo Churro.

According to Technomic, menu mentions of churros have increased 10

percent in just the past two years. Cinnamon, chocolate and caramel are the top three
ingredients paired with churros; however, consumers in the Midwest also like strawberry
with their churros, and Southerners often add raspberry to enhance this sweet treat.

In most cases, churros are featured on menus as a dessert option, but out
west, churros are a popular addition to kids’ menus as well. The west holds the majority
of churro menu mentions with 39 percent, followed by the South (22 percent), Northeast
(21 percent) and finally the Midwest (18 percent).

Churros will continue to grace dessert menus with their presence, as

restaurant operators look to add ethnic options to their menu while satisfying those 63
percent of consumers who, according to Technomic, eat dessert at least once a week.

Adding onto this sweet craze, fruit desserts have grown 7.9 percent from
2014 to 2015, and churros are a wonderful accompaniment for fresh fruit such as
strawberries, raspberries or even bananas. Pre-made churros that simply need to be re-
fried offer that speed-scratch route restaurants are craving. Simply heat the churros and
add any number of ingredients for an unforgettable dessert your customers won’t be
able to stop sharing on social media.

 Traditional Churros: Roll fried churros in cinnamon and sugar and serve with a
chocolate dipping sauce

 Churro Sundae: Pile churro bites in the bottom of a large bowl and top with
vanilla bean ice cream, hot fudge, fresh strawberries and whipped cream

 Churro Dessert Skewers: Alternate churro bites, fresh fruit and marshmallows

on wood skewers and serve with a variety of dipping sauces

 Churro Pudding: Twist up the classic bread pudding recipe by swapping

churros for the bread pieces
  Churro Cupcakes: Crush up churro bites and put them in cupcake batter for a
pop of flavour

According to Camille Conopio (2014) Halo-halo, in its English translation

means mix-mix and rightly so. Others usually describe it as a fruit mix; while locals
simply refer to this summer treat as the ultimate “panghimagas” or dessert. Though it is
offered all year-round, this Filipino dessert is best enjoyed during the summer season.
The sight of a tall glass filled with a layer of colorful and tasty ingredients is just too
enticing to resist. But other than its appealing presentation, what makes this popular
dessert a favorite treat? Imagine a generous serving of halo-halo made with shaved ice,
a hodgepodge of ingredients – mixed beans such as red beans and chick peas, shreds
of sweetened bananas, sugar palm fruit (kaong), chunks of jackfruit (langka), gelatin,
tapioca pearls, coconut meat(macapuno), and nata de coco; topped with chunks of
cream caramel flan (leche flan), purple yam (ube) and a scoop of ice cream (ube,
cheese or mango flavor); poured with evaporated milk and sprinkled with crush young
rice (pinipig) for that extra topping.

Nowadays, there have been variations of the halo-halo. Aside from the
regular milk, coconut or organic whole milk has been widely used. While in some
places, servings include a variety of fruits such as strawberries and slices of mango;
and Rice Krispies is a substitute to pinipig. Several restaurants let guests create their
own halo-halo, which makes it a lot more exciting to eat.

SYNTHESIS

The related literatures convey thoughts and ideas interconnected to the main
topic that regards about the food innovation of churros and Halo-Halo.

Based on the study regulated by Roxie Ramirez (2016) the snack churros started
in the Spanish restaurants but when time passes by specifically in the present era,
churros popularity spreads widely in the international places. It is also stated that
nowadays, churros are stuffed and partnered with some other food.

According to Khushbu Shah (2016) the churros bowl became a mouth watering
sensation for a lot of ice cream addicts and advocates The researchers included this
because the churros bowl would double the temptation of people to the product. The
researchers are trying to prove which gives it a clean look and a tasty feel to it.

Based on the study of Camille Canopio (2014) halo-halo refers to these summer
treats as the ultimate “panghimagas” or dessert. The researchers chose the innovation
in churros because it is one of the well known food in the Philippines. Churros is more
popular in other countries so that the researchers combined this two products which is
churros and halo-halo as an innovation.

Based on the study of Winsight Content Studio (2016) churros were originated in
Spain were they ate churros as an alternative to fresh breads. Churros were simple
breadsticks made of flour, water and oil. And it is filled with chocolate, dulce de leche or
vanilla.

According to Technomic, there are top three ingredients paired with churros
Cinnamon, Chocolate and Caramel. But in the Midwest like strawberry with their churros
and the Southerners often add raspberry to enhance the sweet treat. Churros was also
featured in menus as a dessert option, but in the other place churros are popular in kids
menu.