Meat&Poultry - November 2014 - 70

DRESSINGS AND SAUCES

starch that delivers dispersibility with

will meet consumer taste and texture

cording to the company.

All of the
innovation.

expertise to deliver a product that

fast thickening at the same time, ac-

expectations," De Castro says. "In

Potato Starch

Corn Starch

duced or replaced to improve nutri-

persibility and thickening, allowing

tional quality, such is the case with reducing fat/oils or, to remove allergens,

to prepare restaurant quality prod-

eliminating eggs from dressings, both

ucts faster and with less effort," says

of which are examples of how Ingre-

Angelina De Castro, savory market-

Clean Label

some instances, ingredients are re-

brings the next-level of instant disconsumers or foodservice operators

Non-GMO

"PRECISA Sperse 100 starch

dion can help support our customers

ing manager with Ingredion.

in their efforts to achieve their particu-

Ingredion also offers a series of on-

Tapioca Starch

Fibers

Rice Starch

Gluten-free

Cost Reduction

facturers of soups, sauces and dress-

Savory, spicy trends

ings. The company says it introduced

While cost management and the

the calculators as a way to help man-

cleanliness of a label may be mar-

ufacturers address the rising costs of

ket drivers for the manufacturers of

such ingredients as eggs and oil.

dressings and sauces, it is taste that

None of
the wait.
Penford Food Ingredients offers
unique solutions to create crispier
food coatings; increase yields in
meat products; reduce costs in
dairy products; build viscosity in
soups and sauces; and improve
nutrition by caloric reduction,
ﬁber and protein enrichment, and
gluten-free solutions. So you're
always ﬁrst to the market with
the most innovative and best
performing food products.

lar goals while maximizing margins."

line savings calculators for the manu-

"We are seeing demand for
whiskey and other spirits increase
alongside the innovations happening
on restaurant menus."

be achieved when reducing vegetable

egory, taste trends are moving quickly.

oil from 45 percent to 33 percent in

At this year's Summer Fancy Food

a salad dressing. For a manufacturer

Show, held in New York, it was evident

producing 50 million lbs. of dress-

smoky, spicy and savory were in. A

ing, the cost savings may amount to

smoke flavor, for example, was used to

approximately $1.2 million per year.

add complexity to the usual suspects,

And the company says more than

such as Hot Smoky Barbecue Sauce

25 percent cost savings potentially

from Lillie's Q Barbecue Sauces and

may be achieved when eliminating

Rubs. Also on display, Bluegrass Soy
Sauce from Bourbon Barrel Foods is
micro-brewed using Kentucky-grown

ufacturer producing 50 million lbs.

soybeans fermented and aged in re-

of dressings, the cost savings could

www.penford.com

segments of the food and beverage cat-

low allergen-free claims. For a man-

800-652-4732

motivates consumers. As with other

eggs from spoonable dressings to al-

For the most innovative food
ingredients and solutions -
choose Penford.

As an example, the company noted that up to 14 percent savings may

purposed bourbon barrels.

amount to $1.7 million per year.

During the Institute of Food Tech-

"The savory savings calculators
demonstrate our unique ability to

exposition, Mizkan Americas, Mount

couple innovative ingredients with

Prospect, Ill., demonstrated how spirit-

technical applications and sensory

70

nologists' annual meeting and food

infused flavors are gaining popularity

* Meat&Poultry * November 2014 * www.MeatPoultry.com
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Meat&Poultry - November 2014

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