The gelatin-based powder mixes cause the condiments to become firm and sliceable, while containing spices to avoid loss of flavour caused by dilution, said the global ingredients firm.
The innovation comes in three variants: Sliceable Ketchup; Sliceable Mustard and Sliceable Basis Top Creativo. The compounds are simply mixed with water and added to the selected condiment during high speed mixing.
“Consumers expect variety at the meat counter,” said Konrad Höffmann, research and development manager at Frutarom Savory Solutions. “With this new product line, we are enabling our customers to create outstanding products with high visual and sensory appeal.
“As soon as the mass is firm and sliceable, manufacturers can create a wide variety of forms and shapes, from slices to stripes or cubes. The range of applications is equally versatile: the compounds can be used for cold cuts, barbecue specialties, sausages and fresh meat. In fact, with a bit of creativity, the sky’s the limit.”
Frutarom said manufacturers could create individual taste profiles by mixing the compounds with different condiments, for example, Tomato Ketchup or Curry Sauce and Dijon Mustard or English Mustard. They could also vary flavours by including herbs or spices of their own choice during processing, it added.
The ‘Sliceable Basis Top Creativo’ compound has a neutral taste and was designed for use in all sorts of crèmes, dips and sauces, said the company.
The new compounds mark the latest development in savoury applications for the business. It has increased its activities in the area over the past few years, following the acquisitions of Nesse, Gewurtzmuller Group and Chr Hansen’s savoury business in 2006, 2007 and 2009 respectively.
Frutarom also acquired East Anglian Food Ingredients, the savoury activities of Rieber, Chr Hansen’s ingredients blends operation for meats and sausages and US firm Flavors Specialities in 2011 and UK-based Savoury Flavours earlier this year.