August 1, 2007
Foodservice products require consistent flavor, convenience, a low price per serving and minimal labor in the back of the house. Manufacturers can now meet these needs by creating flavorful, easy-to-prepare products with concentrated dry flavors created from popular Frenchs Flavor Ingredients barbecue sauces, hot sauces, marinades, mustards and Worcestershire sauces. The ingredients, available in Classic Yellow Mustard, Dijon Mustard, Cayenne Pepper Sauce, Buffalo Wing Sauce, Chile n Lime Hot Sauce, Classic Barbecue Sauce, Sweet & Bold Barbecue Sauce, and Worcestershire Sauce Concentrate, can flavor meats, batters and breadings, and many other applications.
Cook-in-bag applications create opportunities for value-added protein products for the foodservice market, says Rhonda McRae, national account manager. Assembly involves simply preparing the sauce or dry flavor components, applying them to the protein, placing them in sealed bags and cooking to temperature. The whole system is freeze/thaw stable, if cooling and freezing and reheating are desired.
Battered and breaded applications can benefit from flavor built into multiple layers. These can feature whole-muscle or ground meats combined with dry-ingredient blends of barbecue, Chile n Lime hot sauces, popular Buffalo wing sauces and other popular flavors, says McRae. She notes that such products could include the dry sauces in the pre-dust and as batter or breading components. Dry sauces could then be applied to parfried and baked protein components via tumbler, spice curtain or other mixing method, or added in with other seasonings before forming ground products into patties.
Rubs also add value to protein products for foodservice. After blending the dry ingredients, product designers can combine them with meat in a vacuum tumbler, place the coated meat in a boilable bag, vacuum seal and refrigerate it, making it ready for distribution. The dry sauce adheres to the protein, and transforms into a flavorful glaze when cooked.
Frenchs Flavor Ingredients has created several dry-sauce formulas for these applications. Cook-in-bag formulas include: Mediterranean Mustard Herb Chicken, a blend of dry barbecue sauce, Dijon mustard and herbs for a full-flavored chicken reminiscent of southern France; and Smoky Chipotle Gold Pork, which taps the next generation of Southwest cuisine with a smoky chipotle-style sauce using dry barbecue sauce, dry hot sauce and dry mustard. Battered and breaded formulas include: Chile n Lime Chicken Tenders, a combination of dry chile, lime and barbecue; and RedHot® Buffalo Chicken Burger, which combines ground chicken with dry Buffalo flavor blends. Rub formulas include: Cuban Garlic Pork Tenderloin, with dry cayenne, lime, barbecue flavor and other spices; and Caribbean Jerk Pork Medallion, with dry cayenne, barbecue flavors and traditional jerk spices.
Frenchs Flavor Ingredients can answer specific questions, and provide application charts, samples or technical literature.
Frenchs Flavor Ingredients
4343 E. Mustard Way
Springfield, MO 65803
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