FDBusiness.com

The focus of Frutarom Savory Solutions at this year’s European Seafood Exhibition will be on health, indulgence and convenience. As such, the company will present compounds for brines, mayonnaise preparations and tasty toppings for fish fillets. Frutarom’s application engineers will be available throughout the exhibition to show visitors the portfolio and the new product concepts. 

The brine compounds have been specially developed for use with herring and pickled herring preparations. They round off the flavour so that the product’s salty taste is balanced out. Furthermore, they contribute to an improved nutritional profile: The brines are based on water without the need for additional oil, resulting in a reduced fat content of the end product. Thus, manufacturers can meet the trend for a balanced and healthier diet.

When it comes to convenience, the Mayo Mix and the Fish Toppings score high. Available in powder form, the Mayo Mix can be used in versatile ways, e.g. for mayonnaises, remoulades, salad dressings and creamy potato toppings. Products containing the mayo ingredient convince with their full taste already at 50 per cent fat content – making them “lighter” alternatives to most existing options. Manufacturing is straightforward, the powder is simply mixed with water and then stirred with oil. Depending on the application, different ingredients, such as herbs or spices, can be added. And because there is no need to add eggs, manufacturing costs are kept low and the product’s shelf life is improved.

Frutarom Savory Solutions will also be showcasing different seasoning mixes, which can be processed into toppings for fish convenience meals. Based on hollandaise sauce, the compounds are prepared to a mass which is then spread on the fish. This coating not only provides a delicious taste, but also ensures that the fish fillets remain succulent during oven preparation. Manufacturers can refine the toppings with their own additional ingredients to create diverse taste variants.