New Bases Create Shelf-Stable Foods, Save Energy

Jan. 9, 2009

Advanced Food Systems has introduced a new line of dry bases to be used to produce retorted sauces, soups and ready-to-eat meals for foodservice or retail.  These Chef-Ready Retortable Bases are specially formulated with ingredients that maintain excellent flavor, color, and texture through the heat and pressure of retort processing and final preparation.  In fact, in many cases flavor is enhanced during retorting due to the development of reaction flavors, the company states.

Because they are shelf-stable and therefore require no refrigeration or freezing in shipping and storage, these bases and the end products made with them also offer significant energy savings.  Further cost savings in shipping and storage are achieved because dry bases weigh less and are more compact than water-containing bases.

Chef-Ready Retortable Bases are available in a wide range of varieties such as marinara sauce, cheddar cheese sauce, butter sauce, demi-glace; chicken, beef, vegetable, and seafood stocks; soup base; and chili.  Custom bases are also available.

The dry bases are easy to work with and quickly hydrate using water at ambient or warm temperatures.  They can be easily combined with meat, pasta or other such ingredients prior to retort processing.