New Product Addition: #0846 Red Meat Type

Savoury Systems recently developed item #0846 Red Meat Type YE. As the name conveys, the product imparts a red meat flavor. However, it accomplishes this using yeast extract, and is therefore a vegetarian product. Applications include soups, soup bases, and finished entrees. The recommended usage level is approximately 0.5 – 2.5% of the finished product. Contact us today for samples!

Savoury Systems Mentioned in IFT Blog

IFT has created a blog for the Annual Meeting & Expo. Savoury Systems is mentioned in the What’s New section. See here:

http://iftblog.wordpress.com/2011/05/21/the-latest-and-greatest/#more-173

“Clean Label” Means Different Things to Different People

Consumer demand for clean-label products has increased, but with the term meaning different things to different people, development of these products is not a simple task to undertake. The following article from Food Business News (April 26, 2011) explains some of the challenges food companies face when trying to create clean label products.

The price of simplicity
Developing ‘clean label’ products poses numerous challenges for food and beverage manufacturers
FoodBusinessNews.net, April 26, 2011
by Keith Nunes

The SymphonyIRI Group’s 2010 Food and Beverage New Product Pacesetters underscore how prominent the clean, simple label trend has become. Four of the products ranked in the top 10 may be considered to have a clean, simple label and achieved significant year-one dollar sales across the food, drug and mass merchandising categories (excluding Wal-Mart Stores, Inc.), including Chobani Greek Yogurt, Wonderful Pistachios, Nature’s Pride bread and Thomas’ Better Start English muffins.

Consumer demand for products featuring a simple label has increased and food processors and ingredient suppliers are responding. In 2010 Cargill, Minneapolis, formed a group within its food ingredient systems platform to address the clean, simple label trend.

“One of the reasons we started it (the clean label group) is we viewed it as an opportunity,” said Sharon Walbert, assistant vice-president and technical services leader for the clean label group. “There was consumer interest in this area and we had several key customers who had started working on it. They were working to simplify the labels on existing products or clean up some of the ingredients on the label. Some were also developing new products that used minimally processed ingredients that had the same quality, safety and shelf life of other ingredients.”

Jennifer McLenighan, a marketing manager in the clean label group, said there are a number of reasons why consumers are expressing more concern about food ingredients.

“There is a growing consumer perception that what you eat can have a positive effect on your well being,” she said. “It has led consumers to be accountable for their own health. Health care costs are also a factor. People are looking for ways to be healthier. The economy has led consumers to make more mindful choices about what they are eating. On top of all that the obesity crisis has had a presence in the news.

“Then there are many initiatives that direct people to healthier eating. There is Michelle Obama’s nutrition work, front-of-pack labeling, programs like Supervalu’s Nutrition IQ effort, Wal-Mart’s initiative, and the 2010 dietary guidelines. Many of those things are contributing to people thinking about making healthier food choices.”

In 2010, the Leatherhead Food Research Group, Surrey, England, conducted a study of the clean label trend. The effort included a survey of 2,500 consumers across five markets, including the United States, France, Germany, Italy and the United Kingdom, as well as interviews with executives from 30 food and beverage manufacturers and ingredient suppliers.

“A clean label gives consumers sufficient information to enable them to make informed decisions leaving them in no doubt as to the contents of the product,” said Matthew Incles, market intelligence manager for Leatherhead Food Research. “According to this definition a ‘cleanly labeled’ product does not therefore need to be manufactured with ‘natural’ ‘additive-free’ or ‘store-cupboard’ ingredients as some suggest because the emphasis is focused on providing consumers transparent and clear information empowering them to express their consumption preferences.

“For example, consumers may be perfectly happy to eat or drink products containing artificial ingredients. The point of clean labeling is therefore simply to inform shoppers to enable them to better express their consumption preferences.”

Mr. Incles added that the limitation of the definition is that it relies on consumer knowledge and awareness of a vast array of ingredients.

“Clearly it is impossible for consumers to know all this and therefore food and drink manufacturers must accept that consumers will have limited knowledge and they will therefore encounter barriers, perceived or real, toward certain ingredients,” he said. “Two solutions to this dilemma are immediately apparent. The first is to only use store-cupboard or natural ingredients as consumer awareness is likely to be much higher. This road leads to product reformulation.

“The second solution is to raise consumer awareness by providing ingredient information on-pack, at point-of-sale, via company web sites and so on. This road leads to a big awareness raising campaign. The reality is that food and drink manufacturers are more than likely going to need to do a bit of both but in varying degrees.”

The full article can be found on the Food Business News website.

http://www.foodbusinessnews.net/News

SSI Develops New Salt Replacer for Poultry Products

Savoury Systems has developed another salt replacer to add to its popular product line. Salt Replacer #0885 is based on yeast extract and will be shown at the IFT Expo in a chicken soup. This product does not utilize KCl and is best suited in poultry applications. Amino acids in the yeast extract help increase savory notes, in turn rounding out flavors so that the sodium is not missed in the final application.

2010 Dietary Guidelines

The USDA published its 2010 Dietary Guidelines, basically telling us what we already should know, but maybe need a little help remembering every day. Some of the basics include:

- Enjoy your food, but eat less.
- Avoid oversized portions.
- Make half your plate fruits and vegetables.
- Switch to fat-free or low-fat milk.
- Compare sodium in foods like soup, bread, and frozen meals – and choose the foods with lower numbers.
- Drink water instead of sugary drinks.

The full document is organized into six chapters, including the introduction (chapter one), plus:

- Chapter 2: Balancing calories to manage weight
- Chapter 3: Foods and food components to reduce
- Chapter 4: Foods and nutrients to increase
- Chapter 5: Building healthy eating patterns
- Chapter 6: Helping Americans make healthy choices

Additional details on the new dietary guidelines as they relate to the food industry can be found in Food Processing Magazine’s March issue (see the cover story). The actual report can be found at www.dietaryguidelines.gov.

Information on the National Salt Reduction Initiative

Led by New York City, the National Salt Reduction Initiative (NSRI) continues to add more companies to its list. These companies are pledging to reduce sodium in some of their products.

Companies on the list thus far:

* Au Bon Pain
* Bertucci’s Italian Restaurant
* Black Bear European Style Deli
* Boar’s Head Provisions Co.
* Butterball
* Campbell Soup Company
* Delhaize America
* Dietz & Watson
* FreshDirect
* Furmano’s
* Goya Foods
* Hain Celestial
* Heinz
* Hostess Brands
* Ken’s Foods
* Kraft Foods
* LiDestri Foods / Francesco Rinaldi
* Mars Food US
* McCain Foods
* Premio
* Red Gold, Inc.
* Snyder’s-Lance, Inc.
* Starbucks Coffee Company
* Subway®
* Target Corporation
* Unilever
* Uno Chicago Grill
* White Rose

Additional information about the initiative, as well as specific products or product lines in which the companies are working to reduce sodium, can be found on this web site:

http://www.nyc.gov/html/doh/html/cardio/cardio-salt-initiative.shtml.

Enhancer for Cheddar Cheese Reduces Aging Time

Savoury Systems has developed a new yeast extract enhancer for cheddar cheese that will develop the flavor of a six month aging in six weeks. The flavor enhancement qualities of this bakers yeast extract helps to develop immediate flavor improvement. The high protein (68%) and amino acid content promote the growth of lactic acid bacteria to further develop flavor in approximately six weeks in normal conditions. Yeast extracts are utilized as a protein source in growing cheese cultures. The product should be added at salting of the cheese curd so it is thoroughly mixed. Starting dosage is 0.4% and can be slightly higher if the salt percentage is being reduced. If potassium chloride is being used in cheddar or processed cheese, the yeast extract will mask the metallic flavor and round out the cheese flavor profile. The overall cost reduction is one half of the normal six months of aging. Samples and further information are available for production trials. Contact our customer service department at 888-534-6621 or email: customerservice@savourysystems.com.

Overview of Savoury Systems Salt Replacers

Savoury Systems’ salt replacers are yeast extract based, and are Kosher and Halal certified.

Salt replacers act as flavor catalysts, adding flavor and enhancement to the perception of salt, while adding depth to the core flavors, in order to round out the complete flavor profile. Typical applications of salt replacers include salad dressings, meat marinades and sauces, processed meat, soups, breads, and snack foods.

Salt Replacer Breakdown

#0863, #0864, #0866
#0863 is a great product for use in seasonings as well as sauce systems. Dose at 1:3 ratio for both salt replacement and flavor enhancement. #0864 is effective in beefy and spicy applications, while #0866 works better for poultry, cheese, and lighter flavored dishes. These salt replacers may help to reduce the metallic notes found in other salt replacers such as KCl.

#0886
#0886 is a salt replacer product that combines KCl with yeast extract to help the reduction of sodium in bread and dough applications where a complete inactive yeast may inhibit growth of an active yeast culture in a dough system. Use at a 1:3 to 1:2 replacement ratio of salt.

#1060, #1070, #1071, #1079
Savoury Systems offers a variety of yeast extracts with high levels of naturally existing 5’IMP and GMP.

These conventional yeast extracts are organic compliant and can be very effective in 95% organic formulations where flavor needs to be rounded and improved. These products may also be used as an MSG alternative, starting at 1:3 – 1:8 ratios with adjustments made according to desired flavor.

• Low in salt and high in natural nucleotides, #1060 is useful in savory applications as a salt replacer and flavor enhancer.
• Useful in a wide variety of products, #1070 is a good light, yet strong enhancer used to round out mouth feel and improve flavor profiles. Used at a dosage range of 0.2 – 0.8%, this product will not interfere with the delicate flavors of cheese, fish and poultry.
• Particularly useful in soups, broths, and Asian products, #1071 can be dosed at 0.2% for general enhancement, or up to 0.5% for a more noticeable boost.
• #1079 has a unique brothy flavor with an extremely high level of natural 5’ IMP and GMP. For a flavor enhancement boost, use at low doses of 0.1-0.2%.

#3064
This salt replacer uses a dried organic certified autolyzed yeast extract. It can be used at a level of 1:3 salt removed, and adds light savory flavor so that the consumer does not miss the salt flavor in low sodium products.

HVP Replacers from Savoury Systems

In response to market demands to reduce or remove HVP products from foods, Savoury Systems has developed light and dark HVP replacers which are based on yeast extract. Both products work well in savory applications, with light #0510 better in poultry and pork applications, and dark #0542 better suited for beef and dark meat products. The yeast protein base in these new products enhances food similar to HVP. Click or call for samples!

Employee Profiles

January 5, 2011

For the start of the new year, we thought we’d submit a few employee profiles for those who may not be familiar with Savoury Systems’ staff.

David Adams, President
After graduating from the University of Rhode Island with a Food Science degree, Mr. Adams worked in the food industry for several years before starting Savoury Systems. In just a few years, his small start-up has grown into a respected ingredient supplier in the industry. Specializing in yeast-based flavor enhancers, Mr. Adams has also developed organic yeast extract and yeast-based salt replacers to meet the growing need of products which provide added value to foods.

Elizabeth Adams, Vice President and Treasurer
Mrs. Adams, also a University of Rhode Island graduate, oversees several areas within Savoury Systems. In addition to Treasurer responsibilities, Mrs. Adams also handles Human Resources and general administration within the company.

Jackie Gephart, Marketing Manager
Also a graduate of the University of Rhode Island, Ms. Gephart joined Savoury Systems in 2004. With a degree in Business Administration/Marketing, as well as a minor in Biology, Ms. Gephart heads Savoury Systems’ marketing and tradeshow initiatives.

Kevin McDermott, Technical Sales Manager
Mr. McDermott earned his degree in Business Administration from Messiah College. In 2006, he started at Savoury Systems as Product Manager. After gaining hands-on experience in the lab in product development, he is now Technical Sales Manager for the eastern half of the U.S.