"Ingredient-wise, processors are looking for products that will help replace the flavor and texture provided by salt and other sodium ingredients" without incurring ingredient cost spikes, notes William Fields, manager of application innovation for Ajinomoto Food Ingredients (www.ajiusafood.com), Chicago. "Ajinomoto provides ingredient systems that can help with flavor enhancement, and enzyme products that can improve texture in most products wearing health-oriented labels."
Alternatives to MSG exist. "Using natural umami and kokumi ['full-body'] flavors are among the hottest trends as the industry seeks ways to achieve full flavor profiles while managing to attain 'clean' labels, reduce sodium and drop less healthy flavor-contributing ingredients," says Sam Bernhardt, director of new food ingredients for LycoRed Group Inc., (www.lycored.com), Orange, N.J. Bernhardt notes many companies are challenged in attaining full-flavor products that are natural and have a "clean" label. "Of course," he adds, "these flavors also must be cost effective."
To assist processors in attaining just this target, LycoRed developed Sante, a patented, natural tomato concentrate that enhances taste and flavor in place of artificial flavors or enhancers. Sante can be used for salt taste and reduction of other expensive components in a variety of products such as soups, sauces, baked goods, snacks and protein-based formulations.
"By replacing artificial flavors and removing ingredients such as MSG and yeast extracts, we can offer food manufacturers a superior choice for flavorful, clean-label natural products," says Bernhardt. "At the same time, Sante can create cost-saving opportunities due to the reduction in traditional formulary ingredients, such as spices, artificial flavors or tomato paste."
Lori Evans, senior director of technical services for ConAgra's Spicetec Flavors & Seasonings (www.spicetec.com), Omaha, Neb., notes another challenge in sodium reduction. "In reduced-sodium meat-based items, the removal of salt affects functionality and sometimes results in lower cook yield," she explains. "We help processors maintain equal cook yields at up to 30 percent reduction of sodium in their meat products. We achieve this by optimizing the application – not just adding more binding agents.
“Consumers are increasingly selecting foods that are manufactured with the 'less is more' approach — fewer ingredients and a label that is simple to read, including ingredients that one may find in their own home pantry.”
- Kelli Wilson
"For example, a customer was running 25 percent reduced sodium in fully cooked chicken strips and having lower cook yield, which increased costs," she continued.
Spicetec was able to reduce the sodium from the control level of 500mg per 100g down to 300mg per 100g — a 40 percent reduction — while maintaining equal yield.
Another example Evans cites involved creating a seasoning blend and a turkey flavor for use in a customer's turkey breast product. The team was able to develop a blend that gave greater than 20 percent reduction of sodium with the same taste performance as the original product and with a neutral cost factor.
Clean and savory
Umami can be enhanced most simply through the addition of spices and other seasonings. "From a sensory mega-trend perspective, manufacturers continue to innovate and evolve product lines for the changing palates of American consumers," says Evans. "Consumers are open to more bold and exotic flavors that have a familiar appeal. They're looking for succulent meats and poultry and flavorful seafood. For example, they're becoming more accustomed to varietal chili flavors and flavors inspired from bold spice blends."
Sensient has a comprehensive portfolio of flavor solutions for savory products including "culinary" flavors, such as from stocks, mirepoix, roux, pan drippings, wine and balsamic reductions, fresh herbs, roasted meats and vegetables. These flavors lend a homemade taste to dishes with finishing notes, such as slow roasted beef, fresh tomato, rotisserie chicken, aged beef; and flavors that mimic cooking techniques, such as from wood-fire grilled, oven roasted, smoked or sautéed tastes.
"Consumers desire a savory product that appears like it was prepared at home," says Jennifer Brown, a global application scientist at Louisville, Ky.-based D.D. Williamson (www.ddwilliamson.com), "Meat processors have caught the clean-label trend for ingredients. We recently helped several manufacturers of meat snacks replace FD&C synthetic food color additives with naturally derived coloring alternatives."
"Manufacturers are focused on balancing the drive for reduced fat — especially saturated fat — and reduced sodium, as well as cost-in-use," contributes Janice Johnson, applications/technical service leader at Cargill Inc. (www.cargill.com), Minneapolis. "One of the greatest ingredient-related issues is the ongoing challenge of matching the flavor type — i.e., fat-friendly vs. water-friendly, such as with autolyzed yeast extract. It's all very dependent on the finished formula."
Cargill provides an array of texturizing solutions focusing on organoleptic sensory profiles. The ingredient giant also is one of the largest meat processors in the country, giving it unique expertise in the development of solutions for protein-based products. The company's texture portfolio includes hydrocolloids, such as alginates, carrageenan, locust bean gum and xanthan gum, as well as enzyme solutions.
To preserve and protect
Techniques for preserving animal protein foodstuffs have been refined over a period of tens of thousands of years. Drying and salting — getting rid of moisture — were the preferred methods for most of those years, and the concepts they engender are still fundamental: moisture control and rancidity protection.
"The meat industry is a great user of chemical protectants such as phosphate," says Ohad Cohen, CEO of Vitiva (www.vitiva.eu), Slovenia. Vitiva provides natural, rosemary-derived antioxidant and rancidity protection ingredients for animal protein-products. "Application of these natural ingredients allows reduction of microbial log and keeps the product fresh and juicy, allowing for extended shelf-life."
Controlling for water content and activity is especially important with poultry. "The industry is looking for more water binding solutions that are phosphate free yet 100 percent natural," says Cohen. "The off 'metallic' taste that can result from using phosphate and other synthetic preservatives is something to be avoided and eliminated, plus it's preferable to maintain the whiteness of poultry while maintaining juiciness."
Vitiva developed a new, phosphate-free formulation called VPoultry that provides a full brine system allowing for antirancidity management and enhanced water binding, while reducing the stringy mouthfeel common to some treated chicken breast products. VPoultry also eliminates blood "clutter" on the main bone of drumsticks during the cooking process.
Phosphates recently became a target of European processors of fish and seafood. Typically, the processing of fish is begun on the boats. But moisture and proteins dissolve into the iced sea water in which the processed fish are stored onboard. By the time fish reach the plants on shore, 10 percent of the weight is lost and the flesh is more prone to turning rubbery after cooking.
"Vitiva created a special product following extensive research in Iceland, Scandinavia and South Africa," says Cohen. The result was Vitiva Vfish solution. Boasting the same qualities as VPoultry, VFish provides water binding ability specifically suited to the different muscle structure of seafood. It helps processors mitigate loss of moisture and proteins in the fish. It also makes deboning procedures easier, with the meat staying firm and juicy, and without off flavors.