Creative Collaboration to Solve Formulation Problems
by Kelly Frederick
Among the speakers at this year’s IFT/RCA Culinology presentation, a team consisting of a chef and a food scientist elucidated the benefits of working hand-in-hand to solve formulation problems. The team—Bill Christenson (Director of Technical Services, Ed Miniat Co.) and Christopher Warsow (Corporate Executive Chef, Bell Flavors & Fragrances)—described how they worked together to lower sodium in meat applications. A hot button issue recently, it is becoming increasingly known that Americans consumer excessive amounts of sodium. In fact, the American Medical Association recommends that people reduce their salt intake by 50%. So, it has become commonplace for food companies to request lower sodium products from their suppliers.
This becomes challenging, however, because salt plays an important functional role, especially in meat products. The salt in protein products extracts myofibrillar proteins for binding and water binding capacity (WBC). In addition, it provides flavor. Warsow explained that decreasing salt can have a negative impact on yield due to decreased WBC. It is possible to replace salt with ingredients such as potassium chloride, potassium phosphate, or potassium lactate. However, no known product can exactly mimic salt, and there are challenges when using replacements such as potassium chloride and potassium phosphate. In both cases, more have to be used to obtain the same WBC as salt. In addition, both have negative metallic flavor attributes. And thirdly, because salt is one of the cheapest ingredients to use in foods, the replacements can be cost prohibitive. Due to the off-flavors produced by the replacement products, masking agents and flavor enhancers are necessary.
It is important for the flavor house (in this case Bell) to collaborate closely with the supplier (Ed Miniat Co.) to understand the product development requirements and the ultimate outcome. Christenson explained that it is vital to know the endpoint of a product—what type of muscle is needed, the fat content, whether it will be frozen or fresh, ground or whole. In addition, in order to successfully deal with formulation requests, you have to be aware of the processing parameters, such as when and how the flavor system will be injected, whether there will be a secondary cooking process (sliced deli meat vs. microwave retherm), and whether it will be fresh or precooked.
Christenson and Warsow ended their presentation by stressing the need for synergy and communication between suppliers, because often their diverse expertise is needed to help solve complicated challenges. In addition, collaboration between suppliers can lead to new innovations and technologies to further the advancement of the industry.