Condiments and sauces are basic staples used to enhance the appeal of ordinary dishes including fish, chicken and beef. In food service and retail industries, ketchup and a full ra...
Condiments and sauces are basic staples used to enhance the appeal of ordinary dishes including fish, chicken and beef. In food service and retail industries, ketchup and a full range of flavored dipping sauces are expected with many appetizers, while distinct sauces are often the highlighted items on a basic entr�e.
Enhancing the color of tomato based sauces
Tomatoes and tomato sauces are used in a wide range of food applications, from sauces and soups, condiments, dressings and marinades. Food manufacturers create hundreds of products that include tomato in the formulations. The process used by the manufacturer can damage many of the tomato's inherent characteristics. One major component affected in the processing of tomatoes is color. Keeping the appealing bright, vibrant red color can be a challenge for food manufacturers.
To help solve this challenge, Kalsec� offers two color formulations that can be used to bring out the brilliant, vibrant color in tomato products*. These colors enhance the look of tomato based from naturally sourced ingredients. As shown in the image below, if customers are looking for a bright, fresh red tomato color, they have to try Durabrite� Aquaresin� Paprika. If they are looking for a deep, dark red tone for their tomato based product, try our Vegetone� Red, W/D-NTP. The photo below shows a typical tomato application enhanced with two Kalsec� naturally sourced colors.
In the United States, it is not legal to add colors to enhance the existing color of ketchup, and in the European Union, colors cannot be added to any tomato sauces. However, color can be used in other red sauces in the United States, South America and Asia.
Enhancing the flavor profile of sauces
Today's consumers are seeking global flavors that have been applied to familiar local dishes. Food manufacturers are looking for ways to add value to existing prepared meals to appeal to this consumer trend. Trends can change quickly, and food manufacturers are required to be quick enough to respond while still being cost conscious. Kalsec� has two ways to help create new flavor profiles for sauces or condiments.
One way is to build customer's own formulation utilizing individual Kalsec� spice or herb flavor extracts such as allspice, basil, black pepper, cardamom cinnamon, coriander, cumin, chilies, lemongrass, and a full range of specialty peppers to provide specific heat and flavor components. The second option is to utilize one of our regional based flavor systems that are created by our culinary staff based on trending ethnic flavor profiles such as Mexican, African or Asian regions. Once they determine the base flavor profile they desire, they can work with the company's Culinary Applications specialists to adapt the profile by adding various herb and spice extracts to create their own authentic flavor system. Maintaining fresh herb and spice profiles in processed foods is essential in maximizing authentic flavors and aromas. Processing such as canning and retort can alter the quality of those freshness characteristics. Kalsec� IsoFresh� products allow the fresh flavor and aroma characteristics to be maintained throughout the canning process. IsoFresh� products include: Basil, Dill, Garlic, Mint, Oregano, Rosemary, Thyme, White Onion and Red Onion.