Prepared Foods- July 2008

response to the growing demand for healthier foods. A Mintel presentation that focused on the European market reported that all food categories have seen growth in introductions labeled ‘reduced salt/sodium.’ The leading categories in Europe for sodium reduction are baked goods, baby foods, prepared meals and processed meats. And in Europe, as in the U.S., consumers seek more natural, chemical- and additive-free labels. “Sugar and salt reduction is becoming increasingly mainstream,” said presenter David Jago for Mintel. One mainstream manufacturer, ConAgra Foods Inc., Omaha, Nebraska, released news in December of 2007 Hollandaise Sauce announcing a successful company-wide The right sauce selection can help add a rich and creamy mouthfeel to prepared initiative to reduce sodium in its food entrees or side dishes while keeping sodium content to a minimum. products. ConAgra so far has removed approximately 2.8 million pounds of food products, notably entrees in the Not So Fast It isn’t easy to reduce sodium in formusalt from the American diet by reducing Banquet®, Chef Boyardee®, Marie Callation. According to Craig “Skip” Julius, sodium in some of their more popular lender’s® and Kid Cuisine® lines. product development for Gordon Food Egg Products Play a Role Service, Grand Rapids, MI, “Americans love their salt and sugar. In the U.S., salt Said Glenn Froning, Ph.D., food technolgg products can play an important role and sugar sell.” in reducing sodium in certain food ap- ogy advisor for the American Egg Board and Up until two years ago, formulators plications. Egg products are naturally low in professor emeritus in the University of Nehad few options. Reducing sodium sodium and possess multifunctional com- braska’s food science department, “When meant the food had no flavor, or “you ponents for foaming, binding and emul- looking to reduce sodium in formulation, used one of the terrible salt replacers sifying, among others. Egg yolk contains this is an area where in particular real egg that leave a metallic burn on consumlipoprotein complexes that act as natural products will provide a better solution than er’s tongues – not very palatable,” says emulsifiers. For example, egg yolk may be egg substitutes, which may be higher in Julius. added to sauces to act as an emulsifier sodium than regular egg products and cer“New salt replacers recently introrather than adding stabilizers and emul- tainly might have additives that will make duced to market still base their strucsifiers containing significant amounts of the ingredient label longer and more conture on potassium, but the molecular fusing to the consumer.” sodium. structure is altered to reduce the metalIn addition, egg products possess a neuEgg white protein is an excellent binder lic reaction on the tongue,” says Julius. that can be added to meat systems to im- tral, clean flavor that won’t conflict with the The easiest formula to change, says prove water holding and binding properties. primary flavors in formulation. Viscosity, Julius, “is a new one.” “It would be wonThis can be accomplished without adding another important attribute of egg products, derful if someone could come up with a additional salt and sodium polyphosphates can assist with a formulation’s mouthfeel. one to one replacement system, but that “There is no single most important role to the meat formulation. Egg white also really doesn’t exist.” functions well as a binder in batter formu- egg products can play in a reduced sodium He likes to use a combination of ingrelations for fried chicken without adding formulation,” said Froning, “there are dients to help reduce sodium, generally twenty. That’s the number of functions eggs extra sodium. selecting one or a variety of autolyzed Deana Jones, USDA-ARS, has identified can provide to food formulators. When you yeasts along with some type of umami another possible role for eggs when reduc- have to reformulate or examine an entire contributor. “There are a lot of natural ing sodium. Some chemical leaveners con- formulation to adjust sodium levels, a products that contain the glutamate tain sodium, and eggs’ ability to foam may multi-functional ingredient always plays molecule. I try to develop one or two of be able to reduce the amount of chemical an important role, even if it is in the backthose in a savory situation and they go a ground.” leaveners used. long way. Basically you want to keep the E American Egg Board 3

Table of Contents Feed for the Digital Edition of Prepared Foods- July 2008

Prepared Foods- July 2008 Table of Contents Hitting the Shelves Category Analysis: Cereal Bars MarketWatch Modern Mediterranean Cuisine On the National Menu Stabilizers in Foods Beverages: Drinking It Up Protein and Aging R&D Applications: Chia Seed Nutraceutical R&D Applications: Navigating Flavor Trends R&D Applications: Ancient Whole Grains Abstracts

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