Cutting the mustard
Sliceable sauces are the latest concept from Frutarom Savory Solutions.
The firm says its new gelatin-based stabilising compounds cause dips, ketchup and mustard to become firm and sliceable, allowing them to be incorporated into meat and sausages.
There are three variants of the new condiment compounds available – sliceable ketchup, sliceable mustard and sliceable basis top creativo – with each one mixed with water and then added to the condiment while mixing at high speed.
“Consumers expect variety at the meat counter. With this new product line, we are enabling our customers to create outstanding products with high visual and sensory appeal,” explains Konrad Höffmann, R&D manager at Frutarom Savory Solutions. “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, as the compounds can be used for cold cuts, barbecue specialities, sausages and fresh meat.”
