Getting sauced (Excerpts from Food Product Design magazine, November 2011

23 November, 2011
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Getting Sauced

By Donna Berry, Contributing Editor

Excerpts from Food Product Design magazine, November 2011

Caramelized flavors, often accompanied by actual caramelized pieces of fruits and vegetables, are a growing trend in all types of sauce bases. “We are seeing increased interest from sauce customers to use caramelized onion or caramelized apple to deliver both flavor and colour,” says Jason Armao, director, application and innovation, D.D. Williamson, Louisville, KY. “These clean-label ingredient tools enhance both savory and visual appearance for consumers.”

Jennifer Brown, global application scientist, D.D. Williamson, adds: ”The caramelized apple and onion can be used in savory applications such as sauces and gravies, and serve as meat extenders and replacers. These products are especially good for vegan applications, as well as clean-label products where flavor enhancers could be as issue for some consumers.” 

 

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