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New Applications for Famous FlavorsNew Applications for Famous Flavors

July 11, 2006

2 Min Read
New Applications for Famous Flavors

American palates are clamoring for big, bold flavors. “Consumers love intensely- flavored foods,” says Kent Caplinger, director of ingredients, French’s Flavor Ingredients. “Our dry products can help manufacturers deliver the ‘big four’ consumer flavors— Buffalo, barbecue, Caesar and Cajun.”

The spray-dried flavors are made from the company’s popular liquid brands to ensure they capture all of the nuances and notes of the original famous flavors. These include Cattlemen’s® Barbecue Sauces, Frank’s® RedHot® Sauces and French’s® Mustards and Worcestershire Sauces. In all, the line includes seven flavors: classic yellow mustard, cayenne pepper, Buffalo wing, chile ’n lime, two barbecue varieties, and Worcestershire. Custom blends and proprietary flavor profiles also are available. “These are free-flowing, dehydrated blends of our original mustards and sauces. They add flavor without added moisture,” Caplinger says. “They are also easily reconstituted with water, giving manufacturers multiple options with one product.”

Suitable for any application where dry forms are required, the products are ideal for use in rubs, batters and breadings, or as part of a dry sauce blend. They can also be easily incorporated into ground meats, soups, marinades and dressings. Further, the products’ fine particle size and appealing colors allow for topical use on snack foods.

“The flavors work well in the presence of acids and have a slightly higher pH than their vinegar-based liquid counterparts, making them suitable for marinades and emulsified- or structured-meat products,” according to Rhonda McRae, application culinologist. “And, they don’t contain high levels of protein.” Protein levels range from 1.26 to 3.02 grams per 100 grams. The products are certified kosher/parvae or kosher/dairy, and can be used for lacto-vegetarian and vegan applications.

In July, French’s Flavor Ingredients brings production of the flavors back under its own control, after having outsourced production of the line for many years. “We can now provide better quality control,” Caplinger says. “And taking on the production also reduces production and distribution costs.” The French’s Flavor Ingredients sales agents who also represent the company’s liquid and specialty products will represent the line on dry products. Caplinger adds, “This is a strong benefit to our customers, who will now have one professional person that knows and can assist with applications for the full line of all French’s products.”

French’s Flavor Ingredients
4343 E. Mustard Way 
Springfield, MO 65803 
Phone: 800/4-FRENCH (437-3624) 
Fax: 417/837-1801 
Website: www.frenchsflavoringredients.com 

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