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[INGREDIENTS]

by Donald E. Pszczola

A in Every Pot

hatever you have on hand For example, when I think of pancakes, although I might be will- probably could go into the maple syrup, pancakes and candy ing to try a maple soup for . Wmaking of a soup. — quickly come to mind. But how about Or how about a Cream of and the ingredients that go into soup formulations? Roasted - Soup? Usually, we think of chest- them—are that versatile. Of , Soup with Maple—one of 75 nuts roasting over an open fire. But some of those ingredients are more recipes found in the book Modern there are other ways to enjoy them closely associated with that partic- Maple—demonstrates how maple such as in this delicious, warm- ular dish than others. stocks, can be used to sweeten, season, ing soup. Peeled can be , potatoes, and salt and a range of dishes, includ- cooked along with chicken , alternatives, spices, cream, noodles, ing soup. Maple syrup is a genuine , , , and heavy and thickeners, are just some exam- product of the North, made only in the cream to create this formulation. ples that cry, “It’s soup time!” But northeastern quarter of the United them allows for a sweeter, as mainstream consumers become States and adjoining Canadian prov- more delicate flavor. And chest- more adventurous—and soups get inces. The Ojibwe and Dakota used nuts are full of antioxidants, vitamins their inspiration from specific regions it as a seasoning and also cooked C and B-6, fiber, and potassium. not only in the but it down to a crystallized state to Vegetables and blueberries go throughout the world—this allows preserve and transport it. Today, together, but let’s not forget chilled for a greater range of ingredients not maple syrup is regarded as an arti- fruit soups such as blueberry. Several commonly associated with soups. san product, prized by cooks and recipes can be found on the web, and bakers alike. Such a soup formula- blueberry soups can provide strik- A hearty formulation is a blend of pumpkin, red bell peppers, , tion is an example that maple syrup ing color as well as the potential celery, spinach, carrots, and sweet . Photo courtesy of Wixon is not only used as a topping for health benefits of antioxidants. And since we’re talking about a fruit base, the soup can be further enhanced by other colorful inclusions. Imagine, for example, a blueberry soup paired with mango pieces. Farro, a European derived from wheat may be used as an alter- native to in soups for a heartier, earthier flavor. It can be cooked into soups, and combined with veg- etables or chicken stock. Farro has a nutty flavor, a firm, chewy texture, and is lighter than most traditional . It is high in mag- nesium, vitamins A, B, C, and E, and also has a high fiber content. It is known for its low gluten levels, mak- ing it easier on the digestive system than most wheat-based grains. Or how about a pumpkin soup that may especially be appropriate for the autumn season? Wixon (www.wixon. com), St. Francis, Wis., developed a pg 50 11.13 • www.ift.org Kashi Moroccan , which comes in frozen form, offers a touch of the exotic.

offerings with products such as Mag- The Hungry Monkey, an indepen- nifique Pro-No, which can mask the beany dent company based in Orlando, Okla., notes that are typical of products where offers a variety of somewhat nontra- gluten protein has been replaced with ditional soup mixes including Kickin’ soy or . And Mag-nifique Bitterless Soup, Texas Two Step Soup, and can help mask some of the off- Lime Soup. The Hungry Monkey’s of ingredients in more sophisticated fla- Chicken Enchilada Soup is described vors such as those in ethnic soups. as a combination of cheese and corn According to Mintel, recipe choice tortilla with a Mexican flare. The in soup is becoming more expansive Lasagna Soup is said to have all the flavor from the traditional to the global/ethnic, of lasagna with the simplicity of a soup. appealing to an increasingly discern- Innova Market Insights reports that ing and well-traveled consumer. Popular , part of the brassica family of veg- recipe, Harvest Pumpkin, which is a col- global varieties include those inspired etables, is reinventing itself, finding use orful soup blend of pumpkin, red bell by Mediterranean, Asian, and in a number of categories includ- peppers, leeks, celery, spinach, carrots, American cuisines. There is opportunity ing soups. Heinz recently launched its and sweet potato. Jean Meeder, Wixon’s for these to become more specialized Mediterranean-Style Parmesan, Kale, and Director of Industrial and Consumer and refined—for instance, by focusing Seared Italian Sausage Soup; Fresh and Products Development, said the flavor on a particular region rather than coun- Easy’s Eatwell range extensions includes is a reflection of increasingly changing consumer tastes. “Soups are becom- , lower-sodium, and nutritionally fortified are rising in popularity ing a more dynamic category,” she said. while demand for - and potato-based soup is declining. “Flavor profiles are shifting away from condensed, heavy creamy soups to more try or continent, and for other ethnic Super Soup Mightily Green Vegetables sophisticated, -style flavors cuisines to be better marketed (Middle (with kale, spinach, , green pep- and ready-to-eat varieties.” Butternut Eastern or African). An example is new pers, and ). The United Kingdom has squash is an excellent example. It was frozen Moroccan Minestrone contain- also seen a rising interest in the use of not a flavor often seen, Meeder said, yet ing , tomatoes, , yellow kale as a vegetable, particularly in sea- is now among the top 10 flavors of soups. carrots, and kale offered under the Kashi sonal launches in the soups sector. Chilled Fueled in part by consumer interest brand for the first time by Kellogg’s, soups market leader New Covenant in getting more dietary fiber and hav- Battle Creek, Mich. (www.kellogs.com). Garden introduced its Winter with ing gluten-free options, ancient grains Marketing authenticity is key with regard and Curly Kale in early 2013, fol- are also making an appearance in soups. to these recipes to better compete with lowed by Soupologie’s inclusion of a Vegetable, lower-sodium, and nutri- scratch-cooked or restaurant soup. Spinach & Kale with Roasted Garlic vari- tionally fortified are likewise rising in Here are some examples of glob- ant in its spring season range of soups. popularity while demand for pasta- and ally inspired soups from the Mintel New Following a Hispanic cultural tradi- potato-based soup is declining, accord- Products Database. Mexican-style tion, U.S. Hispanics have their largest ing to Meeder. Wixon offers a variety of Azteca Skinny Soup is made with a blend of the day at and consume flavor technologies that can be used to of tomato, corn tortillas, and red pep- most of these in the home rather improve the flavor of these more sophisti- pers, with a shot of cayenne pepper and than away from home. As a result, this cated soups under its Mag-nifique brand. coriander. Pokka Spicy Chili Soup claims large population group is influencing over- These include Mag-nifique Mouthfeel to to replicate chili con carne; it consists of all growth in the food categories they help improve the creamy perception in minced meat and vegetable flavors accen- typically consume at lunch, reports The low-fat soups. Mag-nifique Miner and tuated with habanero chili and Mexican NPD Group, a global information com- Vita-Minimizer can mask off-notes in spices. From Heinz come such soups as pany. Sandwiches are the top item for nutritionally fortified soups. The com- Cream of Tomato with a Twist of Chili, Hispanics and are very closely followed pany also specializes in helping food Cream of with a Hint of Garlic, by soups. The interest by this demo- producers create finished gluten-free and Cream of Chicken with White Wine. graphic group could further stimulate

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Ingredients for Reducing Salt in Soups A new formulation from Israel-based LycoRed (www.lycored.com) may be used to reduce salt and enhance flavor in pow- dered and canned soups. Soup makers can now eliminate the use of , salt, and other such ingre- dients used as flavor enhancers with the company’s Sante formulation. “Sante’s secret is that it is the concentra- tion of all the tastes and flavoring components that exist naturally in tomatoes, delivering Savoury Systems International offers a tomato-derived salt true umami and kokumi taste characteris- replacer. Photo courtesy of Savoury Systems International tics,” explained Roee Nir, Color and Flavor Global Commercial Manager for LycoRed. innovation in soup and create a variety of “Using only a small amount of Sante in canned new opportunities in this food category. and prepared soup formulations—typi- cally high in sodium—will boost the overall ‘Asian Chicken Soups’ soup flavor and allow salt of up Congee is to Asia what is to to 30%, without tomato flavor notes.” America, explained Benjamin Jones, Senior Sante also allows replacement of a wide Flavor Chemist for David Michael & Co., variety of artificial flavor enhancers while , Pa. (www.dmflavors.com). It is retaining—and even improving—the over- synonymous with comfort, warmth, home, all taste balance. The formulation smooths health, and all things nurturing and familiar. out rough, unbalanced, and “peaky” tastes, Congee is a rice porridge characterized by its creating a cohesive finish and boosting the smooth, creamy texture that is the result of taste profile. Because of the blend of com- a lengthy cooking time and the large amount ponents extracted from tomatoes, it extends of used to perfect this one-pot dish. the perceived flavor’s dwell time on the pal- There are as many variations of con- ate, improves mouthfeel and texture, and gee as there are family recipes for chicken achieves significant reduction in sodium soup, continued Jones. Most countries in and other ingredients used as enhancers. Asia have their own distinct versions of The formulation is suitable for use in liquid this rice porridge, and even these vary by or powder formulations and is highly sta- region and familial preferences. Congee’s ble at high temperatures and variable pH. rice and water foundation is suitable for In test, replacing 0.2% MSG in a standard such a wide array of ingredients that any- chicken soup mix with an equivalent quan- thing from lettuce and carrots to duck tity of Sante liquid reduced sodium content by eggs and shredded pork is possible, but 25% and maintained high flavor quality. “We chicken tends to be a mainstay favorite. also ran several trials using the powder form At David Michael’s 2013 Innovation of Sante in a commercial dry mix,” Roadshow, three flavored congees were noted Ehud Zach, Food Applications Manager highlighted, each representative of a par- for LycoRed. “We found that it can perform as ticular Asian country. Japanese congee is an excellent alternative for the partial or total distinguished by its strong white miso flavor. replacement of standard flavor enhancers.” Vietnamese congee (called chao) is especially Kokumi is another sensory phenomenon popular when cooked with a whole chicken of the formulation. Ingredients with kokumi and paired with (a relative of ginger) attributes, when combined with other mol- and lemongrass. Thai congee (known as chok) ecules, have three distinct effects in : boasts chicken broth and Thai green curry. They enhance the initial flavor onset; they These three ethnic, savory flavors round off, or balance, the overall flavor pro- would work well in versions of instant, file; and they extend these perceptions dry-mix, or ready-to-eat congee for food- for a more pleasant, longer-lasting experi- service and retail, and would translate ence, enhancing other aspects of the food. effortlessly in soup , sauces, meal Savoury Systems International, starters, and packaged side dishes. Branchburg, N.J. (www.savourysystems. pg 52 11.13 • www.ift.org [INGREDIENTS]

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com), also now offers a tomato-derived higher protein levels, supports cost- provides an abundant landscape for flavor enhancer.Tomato Salt Replacer reduction initiatives by allowing for a sensory exploration as consumers potentiates the qualities of tomato as reduction in usage of expensive ingredi- of all ages experiment with the fla- well as adding a unique savory pro- ents, and extends or partially replaces vors of the world, experiencing tastes file of its own.Tomato Salt Replacer higher-cost ingredients such as auto- that vary from bold flavors to subtle was introduced at the 2013 IFT Food lyzed yeast extract and meat powders. accents. Whether authentic repre- Expo® alongside Non-GMO Light Corn Furthermore, the proprietary technique sentations or mainstream product HVP, which is great for poultry applica- creates the low-sodium HVP from soy, translations, these flavors offer consum- tions including chicken soup. According corn, wheat, or all three combined, which ers opportunities for sensory pleasure. to David Adams, founder and President requires no changes to ingredient lists. Latin American and Asian cuisines of Savoury Systems International, the The company demonstrated the capa- have continued to interest consumers as two products are intended to help give bilities of the new HVP line in a chicken they have evolved beyond the taco and food producers the means of reduc- bouillon application. “This really is just the to more authentic yet sophisti- ing sodium without compromising flavor beginning of the journey,” said Dafne Diez cated regionally inspired dishes. Inspired while also maintaining a clean label. de Medina, Innova’s Vice President of by the growth of these cuisines, Sensient Innovation, Research, and Development. Flavors, Milwaukee, Wis. (www.sensient. New HVP Provides Low Sodium, High Flavor “Substituting Vegamine AT for a con- com), developed mouthwatering concepts A hydrolyzed vegetable protein from ventional HVP can help achieve a 25% such as these two varieties highlighted Innova, a Griffith Co., Lombard, Ill. reduction in sodium with a cost impact at the 2013 IFT Food Expo: Latin-inspired (www.innovaflavors.com), provides low of only one cent per serving with sen- Chili Verde Soup, served with Mojo on sodium but high flavor enhancement in sory attributes comparable to the control. corn , and Asian soups. The company’s advanced tech- Even greater sodium reduction solutions Soup with a Bahn Mi sandwich. nology Vegamine® product does not rely are possible, reflecting the improved fla- The sodium replacer used in the soup on potassium driving the acid hydroly- vor profiles of the new product line.” concepts is from Sensasalt, a line of yeast sis process; rather, the resulting HVP Previously, Innova introduced extract products custom-formulated for still uses sodium , providing the SaltSavor™, a salt-reduction portfolio of savory applications. It was developed as product with a number of advantages taste modulation technology based on a result of the growing demand from food over previous HVPs that generated the enhancement of sodium channels and manufacturers to produce low-sodium potassium rather than sodium chlo- the binding of umami receptors. SaltSavor alternatives. This line of yeast extracts ride during the hydrolysis process. delivers an increased salty perception can deliver up to a 50% sodium reduction The company’s full line of lower- through stimulating taste buds com- without compromising the taste or func- sodium Vegamine AT products enables pared to using salty-tasting compounds. tional integrity of the finished product. sodium reduction without sacrificing Flavor enhancement is an added benefit. The Sensasalt product line includes poul- taste in soup applications already using try (used in the Chili Verde Soup), cheese, HVPs. It also increases natural enhance- Globally Inspired Soup dairy, , vegetable (used in the Asian ment, facilitates flavor creation due to Global cuisine, especially soup varieties, Bouillabaisse), and baking varieties. Customized ingredient systems from Southeastern Mills supply texture and flavor for soup formulations. One common factor between Latin Photo courtesy of Southeastern Mills American and Asian cuisines is rich, robust flavor. Southeastern Mills, Rome, Ga. (www.semills.com), has just the right thing for these soups in the form of concentrated paste food bases and seasonings. The company’s Better Than Bouillon line of products includes premium concentrated stocks made from meat or vegetables, as well as certified organic, Star-K cer- tified Kosher, all natural reduced sodium, and vegetarian food bases. Venturing into new territories of fla- vor with soup is made easy with the Flavors of the World line of broth con- centrates and seasonings offered by Southeastern Mills. These range from Asian to European to Hispanic. With a team of more than 30 scientists, culinary pg 54 11.13 • www.ift.org professionals, regulatory experts, and Kikkoman soy sauce enhances over- a full team of chefs on staff, the com- all flavor profile, contributes aroma, and pany’s core strength is the development adds color. In dry mixes (instant soups), and manufacture of tailored ingredient dehydrated soy sauce dissolves eas- systems to deliver texture and flavor. ily and adds savory notes, enhances aroma and flavor, and contributes color. Ancient and Whole Grains An alternative to Kikkoman soy Nutritional appeal from ancient grains sauce is Kikkoman NFE Natural Flavor and whole grains doesn’t have to Enhancer (also available in liquid and mean sacrificing flavor or mouthfeel dehydrated forms). With the same bene- in soups. Grain Millers, Eden Prairie, fits and applications as regular Kikkoman Minn. (www.grainmillers.com), pro- soy sauce, NFE allows a natural umami vides several families of products that boost without adding color, making it are applicable in soups, including nat- ideal for clear broths or creamy soups. ural oat fibers, functional whole oat Kikkoman gluten-free soy sauce , and ancient grain blend flours. (available in liquid and powder) can be The company’s ancient grains blends used to boost flavor naturally in soup are easily adapted for taste, nutrition, products such as dry mixes, soup bases, or a balance of both. For example, AG51 and bouillon. It’s naturally brewed using is a combination of emmer, quinoa, mil- Kikkoman’s fermentation process; how- let, and amaranth designed for best ever, the traditional wheat is replaced flavor;AGF2 , consisting of chia, buck- with rice, creating rich flavor and a com- wheat, quinoa, and teff, has an optimal plex, pleasing aroma that enhances nutritional profile; andAG53 balances umami and blends seamlessly with other cost, nutrition, and flavor with a combi- ingredients. Kikkoman gluten-free soy The unique enzyme technology employed in DSM’s Multirome LS generates nation of quinoa, buckwheat, and millet. sauce is produced in accordance with more taste components than basic yeast extracts, which means that In addition, other ancient grains such as FDA mandatory guidelines for a gluten- formulators can achieve desired taste impact with lower ingredient usage. kamut, einkorn, spelt, or sorghum can be free declaration, enabling manufacturers included in any ancient grains blend. to offer a wider range of globally inspired Grain Millers oat fiber products soups and other products to custom- all natural process flavors, these ingre- are offered in a variety of different ers with gluten-restricted diets. dients can deliver authentic and intense types including soft and short or soft chicken, beef, roast, and vegetable and long for adding viscosity and tex- Salt Reduction Toolbox for Soups flavors in a variety of low-sodium appli- ture to soups. To maximize dietary A comprehensive portfolio of yeast cations. All the ingredients in DSM’s fiber without viscosity,FiberMaxx ™ extracts and natural process flavors low-sodium toolbox are 100% natural, products are a cost-effective way from DSM Food Specialties, Parsippany, kosher, and Halal certified, offering a of using a blend of oat fiber, resis- N.J. (www.dsmfoodspecialties.com), natural and effective way of reducing tant , and corn soluble fiber. can reduce salt and boost flavors in soup sodium without compromising on taste. Rajen Mehta, Ph.D., Senior Director applications. DSM’s salt reduction tool- DSM offers a new addition to its of Specialty Ingredients, said the com- box allows manufacturers to reduce portfolio, Multirome® LS, which gener- pany also customizes products to suit sodium in savory products by up to 50% ates 30% more taste components than food manufacturers’ needs. “For exam- without losing taste or mouthfeel. basic yeast extracts despite using the ple, we work with customers who Rich in natural free glutamate, same amount of raw materials. This may want to make a claim related to yeast extract Gistex HUM LS strength- enables the savory market to use two- ancient grains, whole grains, or they ens bouillon notes and enhances the thirds less yeast extract products with may want a ‘heart-healthy’ claim,” umami character in soups. Yeast extracts the same taste impact. Because of its he said. In each situation, individual- Maxarome® Pure and Maxarome Select efficient use, savory food producers can ized options are available depending on contain highly neutral taste-enhanc- save up to 50% on yeast extract costs. the marketing and texture strategy. ing nucleotides to provide a lingering Moreover, a new report by DSM indicates salty taste in milder culinary-flavored that food producers could reduce their Soy Sauce Adds Aroma, Color, and More products, while Multirome LS contains yeast extract carbon footprint by approxi- Although associated with ethnic appli- less salt and requires only a third of the mately 81% by using Multirome LS. The cations, soy sauce from Kikkoman Sales dose of other basic yeast extracts to new ingredient is described as a low-salt USA, San Francisco, Calif. (www.kik- deliver a long-lasting and well-balanced yeast extract generating strong umami komanusa.com), offers functionality in a umami taste in soups. When paired with taste that provides flavoring and sea- variety of soups. For example, in soups Maxavor® YE and the Maxagusto range of soning developers with the opportunity

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to meet consumer demands for intense example, is a thin flake with high solu- Dairy Flavors for Soups taste, indulgence, salt reduction, and bility and large surface area for topical Dairy flavors for soup applications are naturalness without compromising on applications such as meat seasoning available from Edlong Dairy Flavors, Elk product quality or affecting profitability. blends. More specific for use in soup and Grove Village, Ill. (www.edlong.com). An additional tool for reducing sodium many other applications is SaltWise®, Originally developed for topical sea- content is offered by Jungbunzlauer and for an easy-to-use 1:1 replace- soning applications, Natural Sour Cream Basel, Switzerland (www.jungbun- ment for salt, there is SodiumSense™ . Flavor WONF #1412012 performs well in zlauer.com). The company produces In her lab, Johnson also uses X-ray soup products. This powdered ingredient a range of products and applications tomography to better understand the is water- and oil-dispersible, is certi- for foods including Sub4salt®. This functional role of salt in specific products fied Kosher Dairy, and has a cultured and salt substitute is designed to reduce such as soups for further improve- astringent profile with curd backnotes. sodium content by 50% and, report- ment of distribution to enhance flavor. Natural Romano-Type Flavor edly, a straight 1-to-1 replacement of #1412030 features upfront savory and salt with Sub4salt can provide a 35% Texture and Mouthfeel with lipolytic notes and a buttery, fatty fin- reduction of sodium in a product. Of Gums and Hydrocolloids ish. Nondairy and kosher certified, course, the question is really a matter One of the most important attributes a this water-dispersible powder is suit- of how it tastes in comparison; Sub4salt soup must have to appeal to consumers able for soups and other products. is described as having a “purely salty is its texture and mouthfeel, especially Recently the company changed taste” without any metallic off-flavor. in any kind of dairy-based or creamy its name to Edlong Dairy Technologies Sodium-reduction tools are also soups. For thickening soups without to reflect how it is increasing its offered from an unlikely source—Cargill, addition of extra carbohydrate grams value to global customers through Minneapolis, Minn. (www.cargill.com), and calories, the solution can be found expanded capabilities in food ingre- a company that has been in the salt in gums. Gum Technology, Tucson, Ariz. dient technologies. The new name is business for more than five decades. (www.gumtech.com), offers just the also accompanied by a new logo. Janice Johnson, Ph.D., Technical right kind. According to Janelle Litell, According to Laurette Rondenet- Service Leader for Cargill Salt, said that Marketing Director for Gum Technology, Smith, the new name and logo “defines because most food producers are look- its Coyote Brand GumPlete ST-FF- Edlong as more than flavors, helps ing for 25% to 50% reduction in salt, 402 is a synergistic blend of native us further differentiate our prod- Cargill offers three systems designed to starch and tara gum that is ideal for ucts, and shows our commitment to achieve those goals. FlakeSelect™, for binding moisture while holding emul- investing in solutions that best serve sions as well as providing freeze and our customers.” Name du jour! Gums and hydrocolloids can be used to adjust the texture of soup. thaw stability in soups. The suggested Photo courtesy of TIC Gums usage level is 1.5% to 3%, she said. Pumping Up the Parmesan Flavor Hydrocolloids are quick and easy A flavor-intensified version of freshly tools to create a variety of desired texture grated Parmesan cheese may be used profiles, according to food technologist in soups and other commercially pre- Karen Constanza of TIC Gums, White pared foods for retail and foodservice Marsh, Md. “They can be used to adjust markets. The new DairiFusion™ line was the mouthfeel and body of soups by launched by DairiConcepts, Springfield, increasing attributes like viscosity, heavi- Mo. (www.dairiconcepts.com), with this ness, and mouth coating,” she said. Sean ingredient, Parmplus, designed to replace Choi, culinologist and research chef for Parmesan cheese in formulations. TIC Gums, adds that one product that he The ingredient is said to deliver a recommends for layering textural pro- sharper, more assertive flavor than tra- files and enhancing flavor isTicaloid ® ditional Parmesan cheese at reduced 210S, because it “increases viscosity cheese usage rates. Sensory evalu- and improves freeze-thaw stability.” ations verified the product’s more Gums can also add a more appeal- intense Parmesan flavor and overall ing nutritional profile to a soup in the total flavor notes compared to stan- form of heart-healthy soluble dietary dard Parmesan cheese. Because of the fiber. Glucomannan-basedTicagel ® increased flavor intensity,Parmplus Konjac High Viscosity is ideal if health works well to lower standard cheese is the goal. The gum can work synergis- usage while matching full-flavored, tically with carrageenan and xanthan traditional Parmesan profiles. gum to form texture and can be used Parmplus is available in a freshly in a range of food applications. grated format with a maximum moisture pg 56 11.13 • www.ift.org [INGREDIENTS]

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gourmet are broadcast- savings as well as a replacement that is ing their use of sea salt as a positive labeled only as stock and flavor. These alternative to refined salt,” according stock replacements are easy to use, to Levon Kurkjian, Kettle Cuisine’s Vice streamlined, and cost-effective solutions, President of Business Development. addressing the rising costs and shortages He also noted that sea salt was more of standard frozen broths and stocks. flavorful and healthier (because of its Eatem Foods is celebrating its 30th inclusion of other natural minerals). anniversary, and to commemorate this The sea salt in the Kettle Cuisine milestone, the company launched a new line of soups comes from family-owned marketing campaign that includes a new SaltWorks, Woodinville, Wash. (www. logo and new website as well as innova- seasalt.com). The company’s president tive products like StockPlus. Applications and co-founder, Naomi Novotny, expects that Eatem is involved in include soups, the sea salt market to grow as consumers sauces, marinades, processed , become more aware of sea salt’s unique broths/stocks, frozen entrees, and a attributes and as more food producers variety of other products. Eatem has a find that they can gain an edge through diverse portfolio of products that are Gourmet sea salts from SaltWorks add distinctive flavor notes to high- sea salt in their marketing. What’s more, low-sodium, clean-label, organic, all- end soups. Photo courtesy of SaltWorks she said, when flake sea salt is used in natural, concentrated, caramelized, soups such as those from Kettle Cuisine, culinary-inspired, ethnic, and kosher. level of 32% and can be incorporated it can add more rounded flavor and tex- into most food systems without grind- ture, allowing for reduction in total salt Meatless Soups ing or pre-processing. The product used. The company’s eight different grain Meatless flavors from Comax, Melville, contains no phosphates and is made sizes can help food technologists to best N.Y. (www.comax.com), may be used from real Parmesan cheese. balance flavor and functionality in soups. in the creation of broths. The flavors— To kindle additional interest for which include chicken, roasted pork, Catching the Sea Salt Wave high-end soups, SaltWorks also offers Italian sausage, bacon, hot dog, Mexican Most of the focus on salt in this article is the natural smoky flavor of gour- sausage, turkey, and others—are said on its reduction in soups, but a growing met smoked sea salts. The company to work well in the finished product. trend is making the most of whatever salt recently also achieved kosher certifica- The kosher flavors are available in is used with inclusion of sea salt. Unlike tion for its entire line of gourmet smoked both natural and artificially flavored the addition of regular salt, sea salt has sea salts. The gourmet smoked salts, formulations, as well as in oil soluble, marketing appeal. Already, potato chips which are produced one batch at a time water soluble, liquid, and powder ver- and other foods found at the super- using wood smoke from bark-free logs, sions. These ingredients replace and market tout “Made with Sea Salt” on their go by brand names including Salish® enhance flavors of meat, while meet- labels. Why not soups? Cargill offers a line Alderwood, Bonfire® Extra-bold Wood ing the needs of those who consume of food-grade sea salts from the Pacific Blend, Yakima® Applewood, El Dorado® soup but are looking to reduce or Ocean. These include Sea Salt Grinder, Mesquite, Wildfire® Pecan Wood, and replace levels of meat in their diet. a gourmet salt containing no anticaking Hellfire® Mesquite Wood Smoked Salt or free-flowing additives that is intended and Habanero Blend. “Smoked fla- Fish Powder Delivers Protein in Stocks for use in salt mills and seasoning blends vor is an all-natural way to add flavor A new line of lean, fat-free fish pow- for gourmet applications such as soups. to salt,” Novotny said. “It’s not liq- ders made from a whole food source One company that’s riding the sea uid smoke with chemical flavor.” may be used in such protein formula- salt wave in marketing its line of refriger- tions as soup stocks. The new fish protein ated and frozen soups is Kettle Cuisine, Cost-Effective Systems Replace Frozen Broth ingredient, Protomine™, was added by Chelsea, Mass. (www.kettlecuisine. Broth replacement systems, StockPlus™, Cyvex Nutrition, Irvine, Calif. (www. com). The company stays at the cusp of were developed by Eatem Foods cyvex.com), to its expanding portfolio. marketing trends with several categories Company, Vineland, N.J. (www.eatem- Protomine delivers a hydrolyzed including “Gluten Free,” “Lower Sodium,” foods.com). The systems were created by marine protein at greater than 80% “Vegetarian,” or “Global/Regional.” the company to provide a solution to the concentration in its natural unfla- Nearly all of their soups—whether it be rising costs of standard frozen broths. vored form and contains naturally their Coconut Curry Chicken, Portuguese According to Eatem, use of proprie- occurring trace elements in bioavail- Kale Soup with Linguica, or sweeter- tary technology enables the company to able organic forms, including a high tasting Butternut Squash & Apple—list create a product where 1 lb of StockPlus 1:1 ratio of magnesium to calcium. sea salt as an ingredient. “Increasingly, can replace up to 5 lbs of 32 Brix stock. The ingredient, which is easy to fla- specialty retail food products and This provides customers a significant cost vor, comes from a wild catch fish source. pg 58 11.13 • www.ift.org It comes in on the high end of the meat character. It can reduce 29–89% protein level defined for vegetable powder and meat protein concentrates and can be extract levels in formulations delivered in an ultra-low molec- to allow for cost reduction. ular weight profile that is well tolerated and absorbed more Szechuan Pepper Added to Portfolio efficiently by the human body. The extensive portfolio of pun- gent extracts from Kalsec Inc., Frozen Vegetable Purees for Soups Kalamazoo, Mich. (www.kal- Vegetables are essential for many sec.com), has expanded with soup favorites, and frozen veg- the addition of Szechuan pepper. etable purees from Van Drunen Szechuan (or Sichuan) peppers, Farms, Momence, Ill. (www.van- which are ideal for soup prod- drunenfarms.com), make creating ucts and other applications, these soups easy and convenient. have a special lemony aroma According to the company, and flavor that is different from the goodness of vegetables can black, white, or chili peppers. be added to a wide variety of Its active ingredient—san- soup products with these frozen shools—delivers a distinctive vegetable purees. For exam- tingling, numbing sensation in ple, a refreshing can the mouth. The Szechuan plant be created using frozen cel- belongs to the citrus family, ery puree. Or a silky-textured which is botanically unrelated to can be formulated black peppers or chili peppers. with a frozen carrot puree. The product line for frozen Improve Texture in Mixes vegetable purees includes car- Soup mixes can make use of rots, celery, garlic, green onion, starches developed and pro- white onion, red bell pepper, - duced by Germany-based peno and habanero peppers, Emsland Group, reportedly the shallots, tomato, cilantro, gin- world’s second-largest potato ger, and lemongrass. Many of the starch manufacturer. Empure products are certified organic potato- and pea-derived starches while others are certified kosher. offer enhanced properties that surpass the functional char- Yeast Extract Enhances Umami Flavor acteristics of native starches A new yeast extract designed to without using chemical modi- enhance umami flavor in soups fication. The line of starches is was developed by Ajinomoto, manufactured through physi- Chicago, Ill. (www.ajiusafood. cal modification, enabling them com). The ingredient, Super-Um, to perform in challenging food enhances the initial to middle applications. American Key Food taste, which is typically missing Products, Closter, N.J. (www. in other existing yeast extracts akfponline.com), is Emland’s dis- in the marketplace, and naturally tribution partner in the U.S. delivers rich and clear umami Empure starches include enhancement even when used cook-up and cold-swelling. The at very low levels. The yeast cook-up starches are said to flavor of the ingredient is very be superior to native starches low, allowing a clean umami in shear, acid, and heat stabil- character to shine through. ity. They also have enhanced In savory soups, the yeast dispersing properties and swell- extract enhances vegetable ing temperatures. The use taste, particularly tomato, and of these starches gives fin- gives natural umami taste while ished products short, creamy delivering enhanced cooked textures and an improved

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A Soup in Every Pot continued...

mouthfeel. The cold-swelling starches of flavors from onions, tomatoes, garlic, in contributing to sodium reduction by have similar enhanced properties. , and other spices and seasonings. decreasing the need for added salt to Maltodextrins and starches from enhance the finished product’s taste. Grain Processing, Muscatine, Iowa Low-Carb, High-Protein Noodles For soups, it provides a number of (www.grainprocessing.com), can add Next-to-no-carb noodles are also find- functionality benefits, including the creamy, rich texture to any type of soup. ing their way into soups. Chicago-based fact that it enhances texture and firm- MALTRIN® maltodextrin is used as a bulk- NoOodle (www.NoOodle.com) manu- ness and improves flavor release. ing agent and dispersant in dry mixes. factures broth-based soups that provide PURE-GEL® modified food starch can be only around 5 g of carbohydrates and 50 Native Starch Promises High Process Tolerance used to add viscosity without affecting calories per serving. Thanks to shira- A new line of clean-label starches— flavor whileINSCOSITY ® cold-water- taki noodles composed primarily of the Novation Endura™ series—has been swelling modified food starch can be glucomannan—a type of water-solu- launched by Ingredion, Westchester, Ill. used for thickening instant soups. ble dietary fiber from Konjac yams—the (www.ingredion.com). With the high- soups are not only gluten-free, but may est process tolerance ever available Flavor Bases from Latin America also help consumers keep their blood in a functional native starch, this new Tempero Baiano flavor base, recently sugar, cholesterol, and weight in check. series enables food manufacturers to introduced by Fuchs North America, Products include chicken create a wider range of appealing, natu- Baltimore, Md., is a dry seasoning mix- (prepared with chicken and fresh veg- ral, and additive-free products including ture from the Bahia-Salvador region etables in a natural chicken broth) and UHT-processed soups. For example, the of South America that works well for tomato risotto (diced tomatoes, spinach, company featured its starch in a water- flavoring soup, meats, fish, and vegeta- and prepared in a tomato sauce). cress and almond prototype. bles. It is one of several in a new line of TIC Gums Ticagel® Konjac High Debuting with Novation Endura 0100 Latin-inspired flavor bases for the food Viscosity can also be used for making shi- starch, the series maintains desired prod- manufacturing and foodservice indus- rataki noodles for soups. The trick is to uct texture under high heat and shear and tries. The flavor bases add variety as rubs, use a substrate such as calcium hydrox- delivers excellent stability during shelf marinades, and sauces, for beef, other ide or baking powder and water, then life. The clean flavor requires no mask- red meats, chicken, and fish, as well as bring it to a boil for two to three minutes. ing, even in delicately flavored products. vegetables, soups, and casseroles. They As consumers learn more about the With the starch, manufactur- serve as a starting point for developing qualities of eating meals richer in pro- ers now can get both a clean label soups and other custom product offerings tein for greater satiety, preservation of and a desirable texture in their for foodservice customers and processed muscle, and weight management, so will most challenging applications. food products for grocery and retail food the demand increase for higher-protein segments. Other products in the line soups. High-Protein Chicken Powder, pre- Improved Potassium Chloride for Soups include the Hogao base, a Colombian cri- sented by International Dehydrated Foods A line of potassium-chloride-based olla sauce for meats featuring a blend (IDF), Springfield, Mo. (www.idfreal- sodium reduction products may be

Photo ©Stockbyte/Thinkstock food.com), is a relatively low-cost protein used in a variety of applications includ- ingredient with an inherent umami flavor ing soups. The product line from Nu-Tek that requires little to no flavor masking in Salt LLC, Minnetonka, Minn. (www. soups. The chicken powder can be used nu-teksalt.com), can reduce sodium to boost the protein profile of noodles by 25–50%, and according to the com- used in soups. It’s also highly digestible pany, can function and taste like salt. and offers the nutritionally complete pro- The advanced single-crystal potas- tein profile sought by athletes, seniors, sium chloride product allows for sodium and other health-conscious consumers. reduction without the bitterness asso- ciated with potassium chloride. The Starch Has Sodium-Reduction Potential ingredient is suitable for use in high- A modified, cook-up wheat starch, solids, high-fat applications, where Midsol™ 46 from MGP, Atchison, Kan. it offers a cost-effective solution. (www.mgpingredients.com), may be used for sodium reduction in soups. Clean-Label Starches for Soups According to the company, the Clean-label starches, part of the PenPure™ starch contributes a smooth, uniform portfolio from Penford Food Ingredients, texture while providing excellent thick- Centennial, Colo. (www.penfordfoods. ening properties. Because of its neutral com), offer functionality benefits for use flavor and absence of flavor-masking in products such as soups. The starches properties, it shows significant promise are not chemically treated and are pg 60 11.13 • www.ift.org available in a variety of bases, includ- starch, improved potassium chloride solu- cheese, broth, yeast extracts, meat ing potato, corn, rice, and . The tions, and several others. In fact, as we powders, dairy flavors, and other ingre- portfolio consists of cook-up and instant look inside the “crystal pot” for a future dients. There are innovative approaches viscosity starches as well as starch gels. vision, it would be easy to write a whole to adding protein to soups. And let’s The starches are a desirable option article around salt reduction in soups. not forget umami and how it enhances for manufacturers because they are But that would miss the other ingredient the flavor profile of today’s soups. versatile and cost-effective. They can trends that are influencing the directions So keep stirring the pot. What do you function individually or in custom- that soup is taking in the marketplace. see? FT ized blends. Functionality benefits An example would be how soup include fat reduction and replacement, is taking inspiration from global cui- Next month’s Ingredients section will take freeze-thaw stability, heat stability, sines, especially Latin American and a look at the breakfast foods category. emulsification aid, mouthfeel and tex- Asian cuisines. This article has shown ture properties, and several others. what “chicken soups” from Asia might David Despain contributed to this article. look like. Or how Szechuan pepper and A Soup Synopsis the special flavor it imparts can find Donald E. Pszczola, This article has demonstrated that a num- application in soups. Or the role that fla- Senior Editor ber of ingredient trends are making an vor bases from Latin America play. impact on this food category, stirring the Keep stirring that pot of soup, and pot, if you will. One, of course, is the con- you’ll find more ingredient trends. tinued development of salt alternatives. Starches are helping to create new tex- www.ift.org These include a low-sodium hydrolyzed tures without affecting the flavor of Members Only: Read more about ingredients for vegetable protein, a tomato-derived fla- the final product. A number of cost- soups online at www.ift.org. Type the keyword vor enhancer, yeast extracts combined reduction systems are helping soup into our search box at the upper right side of our home page. with process flavors, a modified cook-up manufacturers. These might involve

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