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Exceptional Inclusions For Meat and Sausages

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Exceptional Inclusions For Meat and Sausages

Exceptional Inclusions For Meat and Sausages
July 26
11:14 2012

Frutarom Savory Solutions has developed new stabilizing compounds which cause dips, ketchup, sauces and mustard to become firm and sliceable, allowing them to be incorporated into all kinds of meat and sausage specialties. The compounds are gelatin-based and are available as powder mixes. The company is currently offering three variants of the new condiment compounds: ‘Sliceable Ketchup’ and ‘Sliceable Mustard’ as well as ‘Sliceable Basis Top Creativo’. Processing is easy; the selected compound is simply mixed with water and then added to the condiment whilst mixing at high speed.

Konrad Höffmann, R&D manager at Frutarom Savory Solutions, comment: “Consumers expect variety at the meat counter. With this new product line, we are enabling our customers to create outstanding products with high visual and sensory appeal. As soon as the mass is firm and sliceable, manufacturers can create a wide variety of forms and shapes, from slices to stripes or cubes. The range of applications is equally versatile: the compounds can be used for cold cuts, barbecue specialties, sausages and fresh meat. In fact, with a bit of creativity, the sky’s the limit.”

The ‘Sliceable Ketchup’ and ‘Sliceable Mustard’ compounds contain seasonings avoiding any loss of flavor caused by diluting the ketchup or mustard. Manufacturers can create individual taste profiles by using the compounds with different condiments – for example, Tomato Ketchup or Curry Sauce, Dijon Mustard or English Mustard. The ‘Sliceable Basis Top Creativo’ compound has a neutral taste and can be used in all sorts of crèmes, dips and sauces. Manufacturers can add a personal touch by including herbs or spices of their own choice during processing.


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