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Condiments Season Meals to Personal

Culinary Specialist Seaman Rachael Harris pours dressing on her plate BY BARRY LOBERFELD as part of her presentation for the professional culinary skills event dur- ASSISTANT EDITOR ing Surface Line Week. Surface Line Week is an annual competition that allows San Diego Navy commands to showcase their athletic and profes- sional talents in a variety of tournament-style events. (U.S. NAVY PHOTO/MASS COMMUNICATION SPECIALIST 2ND CLASS ELENA VELAZQUEZ)

n the course of fulfi lling their much anything without hot . shifting or introducing new recipes military enlistment, service Military food service works or adding new ingredients. “We members spend extensive with its industry partners to ensure cannot honor every request. We time away from home, but that well-known branded condi- have to think about global logistics that does not mean having ments are available to add that spe- support, and at times, that can take Ito be deprived of familiar favorites, cial “taste of home” at meal times preference over a menu item or particularly during meal times. worldwide, whether in the dining specialty . If you can get Military food service is respon- hall or out in the fi eld, for a positive an ingredient in Norfolk, it is our sible for providing troops with impact on quality of life. job to ensure that same ingredient meals that are satisfying as well as “We take input from type com- is available in Seattle, Pearl Harbor nutritious, and that makes offering manders (TYCOM) and waterfront or Atsugi, Japan,” Harants explaind. an appetizing assortment of condi- culinary specialists (CS) during our “We know sailors want to see ments a culinary essential. menu-writing conferences and ad- branded on the table Without condiments, food would just our requirements accordingly,” top because of these events, and it just not be as tasty or as much fun. explained Chef Michael Harants, is familiar because of what they see If the importance of condiments is CEC, CCE, AAC, corporate chef for in fi ne restaurants and grocery store not readily apparent, just imagine Navy food service, program man- shelves. During the last two menu- what their absence would mean: ager for the Navy Standard Core writing events, we heard some hot dogs without , fries Menu (NSCM) and the Adopt-a- complaints relating to unbranded without , toast without jam, Ship program. table-top items — packer ketchup, pancakes without , - Menu-writing conferences hap- mustard, — that were poor es without , chicken pen twice a year, once in San Di- quality and didn’t meet our custom- without sauce, Chinese ego, Calif., and another in Norfolk, ers’ expectations. As a result, we will without and (for an ever Va. This is the primary opportunity move to all nationally recognized growing number of devotees) pretty to infl uence menu change, such as branded table-top condiments.”

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BRAND CONSCIOUSNESS menu and I don’t see it in the fu- food service with an eye on health A similar mix of savory condi- ture. There are many demands on concerns (e.g., intake). ments is available in the Navy as the CSs’ [culinary specialists] time “We look at many different in- is found in any commercial restau- now and we don’t want to add to gredients every year at food shows rant. Savory condiments include it,” he explained. “Regarding ge- and hear about new ingredients brand-name ketchup, mustard and neric condiments: not for the table that are lower in , sodium and mayonnaise plus Worcestershire, top. ‘Joe’s Ketchup’ or ‘Henry’s Hot ,” Harants said. “We know they soy, and hot . Sweet Sauce’ may have a local following, are out there, and we offer a gener- condiments comprise mostly fl a- but if we cannot get it from subsis- ous mix of healthy alternatives. The vored . tence prime vendors (SPV) around menu gives sailors the opportunity “Branding for the table top is the world, the Navy would not place to exercise personal responsibility important to the sailor as it would it on the load list. We would have is- for their food choices. The menu be to any one visiting any foodser- sues relating to fair-and-reasonable refl ects what the general popula- vice venue,” Harants said. “Where it and possibly not meeting our SPV tion has asked for. If they want to introduce condiments lower in fat, sodium or sugar, we will look for those items and add them. “Again, it is about making the right decision based on application within the core menu program.”

CONDIMENT COMPANIES While the condiment assort- ment selected by the military aims to enhance service member satis- faction with meals by introducing additional fl avor and expanding variety, the choices available under- goes steady review for innovation.

UNILEVER Unilever Foodsolutions supplies the following categories of con- diments to the U.S. military on a global basis: Hellmann’s and Best- mayonnaise; Knorr sauces and ; Promise margarine; A Lazy Susan full of iconic condiments aboard the USS Truman. Hellmann’s dressings; Hellmann’s (U.S. NAVY PHOTO/CORPORATE COMMUNICATIONS SPECIALIST DEBRA DORTCH) mustard, ketchup, sandwich sauces and ; and Ragu prepared pasta and pizza sauces. is important to communicate qual- contract stock-turn requirements. “While the core items tend to ity food is at the table, and branded We have to make smart decisions, remain stable over time, bold new condiments help meet that goal.” and with condiments, nationally on-trend fl avors offer variety that In addition, the choice of condi- recognized brands are the easy rivals selections available in chain ments selected by the Navy is driv- choice.” restaurants. Our new aioli products en by worldwide availability and Generally, a consistent set of allow unique fl avor profi les such fl eet input. “A component of the bottled condiments is always avail- as sun-dried and condiment mix decision is based on able on the table. Selection does to be easily added to the ability of our prime vendors to vary, however, at the bar offering. These, coupled with our provide these items worldwide,” he where the assortment is tailored to current sandwich sauces, provide a said. “We want to ensure the sailors the meal. “The meal dictates what virtually unlimited selection of top- have access to the same condiments condiments will make it to the salad pings,” said Joe Renta, military sales wherever they are.” or side bar. We always have tartar manager, as he described some of Concerns over consistency and sauce for fi sh, and and sour Unilever’s products. availability further contribute to cream for the taco meal,”he said. Packaging options add to the the Navy selecting brands instead fl exibility and options available for of in-house recipies or regional HEALTH use. Unilever packages Hellmann’s alternatives. “Homemade is not a As with other products, condi- mayonnaise, for example, in sizes consideration within the existing ments are reviewed by military including portion control, gallons

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and bulk dispensing. packets and bottles. The particular is smoother than the salsa, with All condiment varieties offered packaging need is based upon the a balance of zesty sauce and crisp by Unilever are shelf stable. Many branch of service and their current . The company has re- SKUs are shelf stable even after mission,” he said. cently introduced to the military a opening. “One of the great things about new line of Pace salsas that include Healthful options is one area our military is that it is a refl ection , a green sauce fl avored drawing increasing interest from of our society overall,” he stated. with smoked Spanish paprika; pico the military. “Reductions in sodium “Our service men and women en- de gallo, a chopped sauce that is levels and removal of trans and joy consuming the same products seasoned boldly with cilantro; and added-MSG are points of interest that the civilian population does, Tequila lime salsa, which mixes to- with all consumers. Unilever has especially when they are deployed matoes, jalapeños and diligently worked on these areas. overseas. Kraft Foodservice’s We recently re-introduced product portfolio of products con- U.S. Marines with the 24th Marine Expeditionary Unit categories that specifi cally address tains many nationally rec- (MEU) are given a warrior’s dinner at Camp Atterbury these concerns. Products such as in Columbus, Ind., Sept. 30, 2009. This dinner is a break from the 24th MEU’s realistic urban training evolution. LeGout Base and (U.S. MARINE CORPS PHOTO/PFC. SEAN ROSS) Knorr Soupworks/Soup du Jour are but a few categories that target these specifi c customer require- ments.” Ethnic items also are becom- ing more mainstream. “Knorr’s authentic ethnic lines of products, including newer sauces featuring bold fl avors, are front and center in leading the way in new menu trends,” said Renta. “All branches of the service are looking for what all consumers de- sire: brands they know and trust that deliver quality, time and again. Quality and consistency are key components to the value received in a product line,” observed Renta. ognized brands; these products with, yes, Tequila and a squirt of KRAFT are a great way to give our military lime juice. Kraft, a recognizable name in the personnel a taste of home. Kraft “The new Pace specialty salsas civilian market is a major partici- Foodservice will continue to work were launched based on research pant in the military. Its food service closely with the services to deliver suggesting the growing trend for division sells the armed services a the best to our military women and Mexican-themed foods across all variety of condiment products, in- men.” types of menus and dayparts, sug- cluding A.1. , Grey Pou- gesting that Mexican-inspired foods pon mustard, Kraft salad dressings, CAMPBELL are very mainstream,” explained Kraft honey, Kraft mayonnaise and The Campbells Soup Company Danielle Marta, R.D., brand man- a host of barbecue sauces, such as is well established in the military, ager. She added that Pace products the Kraft, Bull’s-Eye and Open Pit including gravies and , are always all-natural, a factor that brands. Prego-brand pasta sauce and Pace- has both patron and military food In response to growing health brand salsas. service appeal. concerns, Kraft introduced two Campbell’s gravies come in “As well as offered as a condi- salad dressings: Kraft Done Right, a 50-ounce containers and include ment, most of our sauces are used reduced-fat line, and Kraft fat-free. brown, , turkey, chicken and by the staff as an ingredi- “The military customers, like our cream-sauce fl avors. The Prego ent for center-of-the-plate recipes,” commercial customers, are health sauce comes in traditional and, in a Marta pointed out. conscious and are always looking nod to military food service’s ever for better-for-you products that are pressing concerns about nutrition, FESTIVE full of fl avor,” said Joseph Krusze- no--added varieties. Festive Foods is successful with wski, military sales manager. The Pace brand has two main Buffalo Bob’s Everything Sauce, “We currently provide all of the products: a chunky salsa made with which is a staple on the dining packaging that the military uses: big cuts of tomatoes, onions and ja- tables of service members and is bulk, dispenser (‘condiment rail’), lapeños, and a picante sauce, which fi nding its way to the condiment

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These condiments sit on a table waiting to be used during the fi nal meal in Dining Facility 1 aboard Camp Fallujah, Al Anbar province, Iraq. (U.S. MARINE CORPS PHOTO/LANCE CPL. ADAM J. ROOT) stations. Additionally, armed services chefs employ the product for bast- ing, marinating and spicing up soups, stews, dips, and other dishes. “The food service folks love the unique fl avor profi le, which gives it unlimited uses,” said Bob Buchanan, the compa- ny’s president. The all-natural hot sauce has no fat, no cholesterol, no preservatives, low and low calories; in short, most of the nutritional features de- sired by the military. “The sauce comes in two Ripp reported that has varieties: Spicy and Extra worked with the Army Center of Spicy, although the military Excellence, Subsistence (ACES), much prefers the Extra Spicy,” which has recently been expanded Buchanan noted “We have into the Joint Culinary Center of 12-ounce bottles for the dining Excellence (JCCoE), involving the facilities (DFAC) and forward use of its products in back-of-the- operating bases (FOB), with 19- house preparations, fi eld feeding gram portion-control packets and table-top applications. for the Unitized Group Rations “The company is committed (UGR)-A. All are shelf stable to providing healthy condiment and don’t need to be refriger- products with lower salt and fat ated even after being opened.” and has been moving more to- wards trans-fat free and reduced HEINZ salt options. We make a ‘Light’ H.J. Heinz Co. is a name line of dressings that contain 50 synonymous with condi- U.S. Army Sgt. 1st Class Steven Doolittle, assigned percent less fat and 33 percent ments. Also, packaging is to the 3rd Brigade, 8th Cavalry Division Scouts, eats fewer calories than regular salad lunch at Joint Service Station (JSS) Tal Abdah, south shelf-stable and a convenient of Mosul, Iraq. Soldiers at JSS Tal Abdah eat ready-to- dressings; they are available mix of single-serve packets, eat meals for lunch or eat food out of lunch boxes. at both the salad bar which are mainly used with (U.S. NAVY PHOTO/MASS COMMUNICATION SPECIALIST 1ST and the Grab-n-Go.” operational feeding, plus CLASS CARMICHAEL YEPEZ) He added that many of table-top and bulk, which are their products, such as mus- primarily used in garrison feeding. and tartar sauces,” related Robert J. tard and ketchup, are already fat Improving its single-serve Ripp, a military foodservice consul- free. packets is the introduction of Dip tant used by Heinz. and Squeeze, a convenient dual- The key piece of promotional LAND O’ LAKES function ketchup package for the material used with condiments is Land O’ Lakes provides an as- foodservice industry that can be the pump dispensers they provide sortment of refrigerated single- used by peeling back the lid for to the military. Heinz promotes this serve dairy and dairy-substitute easy dipping or by tearing off the equipment as a large-volume alter- spreads for table-top use. They are tip to squeeze contents onto foods. native to both squeeze bottles and applicable to all dayparts. It holds three times as much Heinz less capable dispensers. With a wide variety of products, ketchup as the traditional . The Heinz products offered in Land O’ Lakes gives service mem- “Heinz sells all manner of con- pouch form are ketchup, yellow bers a signifi cant degree of control diments to the military: ketchup, mustard, honey mustard, deli mus- over the nutritional content of what mustard, mayonnaise, , salsa, tard (made with whole mustard they eat. Those who do not want salad dressing, , jellies and seed and natural ), mayon- the saturated fat and cholesterol jams, honey, syrup, peanut but- naise, sweet relish, associated with butter can choose ter and Worcestershire (under and . The company margarine. Those who want an item the Lea & Perrins brand), cocktail, makes a distinctly colored dispens- that is trans-fat free can select the chili, steak, barbecue, er for each one. “Fresh Buttery Taste .” Those

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who want a totally fat-free choice will take the non-fat sour cream. And those who wish to avoid sodi- um have the unsalted butter avail- able to them. “Land O’ Lakes is a brand the U.S. armed services already know for pure wholesome dairy good- ness,” said Dan Plunkett, military sales manager. The company’s But-R-Cups are cups of butter that come in 5- and 6.3-gram sizes, with a whipped variety in a 5- and 10-gram sizes. Butter is sold as well in the form of “continentals,” foil-wrapped chips, which are vailable in 7.6-gram salt- ed, 9.6-gram salted and 7.6-gram unsalted varieties. Margarine, butter’s non-dairy alter ego, is marketed to the mili- tary as 5-gram cups and 7.6-gram continentals. Sour cream, regular and non-fat, comes in 1-ounce cups. Those who prefer cream can choose be- tween a 1-ounce cup and a ¾-ounce strawberry-flavored cup. The company’s “Fresh Buttery Taste Spread,” a margarine-butter blend, is sold in 5-, 10- and 14-gram cups.

MCILHENNY When chefs or diners want to up their food, they simply ask for “,” turning this trademark for a popular brand into a generic name for hot sauce. The McIlhenny Company pro- vides a full complement of pepper sauce from its portfolio of Tabasco brand products to the U.S. armed services. Tabasco products are provided to the military in a number of ways. “The 5- and 12-ounce bottles are perfect for the dining table,” said Anthony Panichelli, the com- pany’s regional sales manager, who handles all military foodservice sales. “We make available chrome caddies, which feature the Tabasco brand logo, in various configura- tions to help keep tables neat and organized. Tabasco is an all-pur- pose that has less salt and more , while other sauces just add heat. “The demand for healthier

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choices for military troops is grow- daily intake. comprising mango, pa- ing,” Panichelli acknowledged, “and The company’s line of sauces payas, tamarind, banana and gin- Tabasco is well positioned to fill that also works well with military food ger. The sweet and spicy flavor is a need. Our pepper sauce has what service’s interest in new and “eth- rich, thick blend of Asian-inspired we call ‘zero-percent bad stuff,’ nic” flavors and recipes. sweetness and mild heat,” he said. meaning it contains no calories, “Tabasco’s diverse line-up of Other sauce carbs, saturated or trans fats, ad- sauces appeals to any palate and flavors available to the military in- ditives or preservatives. It contains incorporates well into many types clude green jalapeño, , ha- only a small amount of salt: less of ethnic cuisines. The banero and the newest flavor, sweet than 2 percent per recommended flavor is a Jamaican-style blend and spicy. “McIlhenny has added some new Tabasco flavors over the years to stay at the forefront of food trends,” Panichelli said. “They are now used in the kitchen because they are versatile pepper-based sauces, perfect for many recipes. In dining facilities, military food service staff are placing Tabasco products on the outside line (the condiment area) and on dinner tables for personal seasoning, but there are also using them back in the kitchen to enhance the flavor of many mainline products.”

BUTTER BUDS Butter Buds Foodservice is a unique alternative to traditional butter sauce; it has zero grams of fat and cholesterol, is -free and low in sodium. With only 10 calories per 2-gram serving, Butter Buds is about 90 percent fewer compared with butter or margarine. However, kosher-certified But- ter Buds granules are made with real butter from Wisconsin and contain no artificial ingredients. “All the flavor components of but- ter have been captured to give un- equaled flavor and performance. “You just sprinkle or pour the granules on any hot, moist food — mashed potatoes, pasta, rice, veg- etables, fish, even oatmeal — and they will melt into a butter-flavored sauce,” explained Jim Dodge, direc- tor of foodservice. They can also be reconstituted with water. The shelf-stable product is sold to the military in pouch form in three sizes: 4 ounces, 2 ounces and 2 grams. The 2-ounce is used with the group rations. The 2-gram, which packaged 500 to a 4-pound case pack and has a three-year shelf life and a 160-degree heat barrier, is a single-serve packet that is included in the MRE. “They are also used on JMSmuckers.qxd:Layout 1 6/16/09 3:16 PM Page 1 some bases in bulk on a tray line or looking for.” from the land of classics: traditional the table top,” the food service di- Consequently, Unistel is “al- Greek tzatziki sauce, the cannot- rector added. “The bigger pouches ways looking for new types of spice do-without topping for a gyro are used in the back of the house.” blends from different regions of sandwich. While Anthony Taxakis, “We will have a new product out the world.” regional sales manager, could not this year, Sour Cream Buds,” he also give away the company recipe, it said. CORFU is usually made of strained Corfu Foods markets only one and seasoned with seeded and pu- UNISTEL condiment to the military (specifi- reed , , salt, olive Unistel, a member of the Na- cally, the Army), but it is a classic oil, pepper, , lemon juice and tional Institute for the Severely Handicapped (NISH), provides the armed services with 48 proprietary varieties of spices, and sea- soning blends. “Chefs use them in the kitchen, and service members use them in the dining facilities,” said Nick Galante, director of sales and marketing. “The military also uses them in the unitized group rations (UGRs),” Galante continued. Those 48 varieties represent an impressive increase in the assort- ment from 16 only a few years ago, and Galante gave several reasons for the growth: “One is the Ability- One Program [formerly the Javits- Wagner-O’Day Program — JWOD]. It’s a federally mandated program to provide employment opportuni- ties for people with developmental disabilities. One hundred percent of our workforce is disabled. And we pack spices for the military, and they listed additional spices in our contact. Also, our business has grown with the food service com- panies that have military contracts. They bought from us commercially, too.” Unistel’s shelf-stable condi- ments come in different-size plas- tic bottles. There is a 1-ounce size for the UGRs. For other purposes, they market “food service size” con- tainers of 16 ounces and 32 ounces. “And then there’s a larger one: the 5-pounder,” said Galante. Service members will find Unis- tel in shaker bottles on the table in the dining hall. “They are always looking for specialty rubs and ethnic season- ings,” the director said of the ser- vices’ interest in novel products. It could be just a specialty rub, like Cajun or Southwest or chipotle sea- soning. They’ll ask for a specialty type of blend that someone’s been

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U.S. Navy Personnel Specialist Seaman Ian Schrader restocks condiments on the aft mess decks aboard Nimitz-class aircraft carrier USS John C. Stennis (CVN 74) Nov. 19, 2009, in the Pacifi c Ocean. Stennis is re- a food icon as any condi- of quality,” he said. turning to its home port after completing a sustain- ment can be. Along with it ment exercise off the coast of Southern California. the company also markets CONAGRA (U.S. NAVY PHOTO/MASS COMMUNICATION SPECIALIST 3RD other familiar brands, in- ConAgra Foods markets to the CLASS FRANKIE J. COLBRY) cluding Cattlemen’s bar- military a successful assortment of becue sauce, Frank’s Red condiments under the Hunt’s and Hot sauce and French’s Guilden’s brand names. . The Guilden’s brand offers yel- “Most of the mustard is low mustard in a 12-ounce squeeze the classic yellow, but we bottle and the spicy brown variety do a little bit of the spicy in .32-ounce packets, 8-ounce and brown. We have a couple 12-ounce bottles, 1-gallon jars and of varieties of the Frank’s 400-ounce pumpable pouches. Red Hot sauce. Most of our The Hunt’s products include volume with the military ketchup, mayonnaise, tomato pu- is the original Red Hot, ree, tomato , tomato sauce, but we do sell a little bit of chili sauce, “Manwich” sauce and, the Frank’s Red Hot Buf- in original and smoky varieties, its falo wings sauce and the Open Range brand barbecue sauce. Frank’s Red Hot ‘Chile ‘n The tomato paste comes in a Lime’ sauce. Cattlemen’s standard No. 10 pouch or can. A comes in varieties. Most of 222-ounce pouch is the size for no- it is the Cattlemen’s Smoky, salt-added paste, a product that the Cattlemen’s Clas- appeals to foodservice nutrition- sic, the Cattlemen’s Gold. ists, who appreciate a product that Those are probably the big does not arrive already loaded with three,” explained Dan Ma- sodium, and military chefs, who rino, director of marketing, might prefer to salt the food them- French’s Foodservice. selves, possibly with a lighter hand, French’s sauces are according to Lori K. Hefeli, market- used throughout the mili- ing manager, foodservice customer tary. “We actually do a mini marketing. Red Hot bottle specifi cally Ketchup comes in No. 10 cans; for the military. It’s not in 12-, 14-, 16- and 20-ounce squeeze the Meal, Ready-to-Eat, bottles; 9-gram packets; and 456- . The company describes it but it comes packed in the Unitized ounce and 1.5-gallon pouches. as having a tangy fl avor and a “sour Group Ration-A kit. That’s where a Tomato sauce is available in No. cream” texture. lot of people experience the prod- 10 cans and pouches. Corfu’s tzatziki sauce is sold to uct,” related Marino. The barbecue sauce comes in the Army in convenient ½-gallon Equally versatile are the packag- 1-gallon plastic jugs, the Manwich plastic containers, with four con- ing and presentation choices from in a No. 10 container, the chili also in tainers in a case. It must be kept table top to condiment line. “We a No. 10 container, the mayonnaise above freezing at 35 degrees to 40 sell both bulk packaging and table in a 374-ounce pouch and the to- degrees and has a shelf life of 60 to top. The former is for the back of mato puree in a 3-gallon container. 75 days. the house and is typically a gallon. All the products are shelf stable The Bensenville, Ill.,-based Table top depends on the item. Hot and can be found both on the serv- company has been working with sauce is 5-ounce and 12-ounce. For ing line and in the kitchen of the the service for about three years. Worcestershire sauce, it’s 5-, 10- dining hall, Hefeli said. In addition to the sauce, the com- and 15-ounces,” Marino continued. pany also supplies the fi llings: pre- All French’s products are shelf J.M. SMUCKER cooked and pre-sliced beef, lamb stable. A cornucopia of sweet spreads and chicken. The manager ex- Having French’s familiar brands greets service members entering plained that the other ingredients available is valuable to troops. “It mess halls for breakfast as each of the sandwich, including vegeta- provides comfort to the service dining table has attractive basket bles such as tomatoes and onions, members and the military person- caddies all fi lled with convenient are locally procured. nel because it’s something from 1/2-ounce cups. home that they know and love. “The J.M. Smucker Compa- FRENCH’S They’ve grown accustomed to the ny offers a full line of distinctive French’s mustard in the classic fl avor profi le. Branded condiments portion-control products and the yellow squeeze bottle is as much that they’re used to just add a level opportunity to add comfort and

86 Government Food Service • March 2010 value to any foodservice operation with all food service accounts, mili- bottles in the mess hall. by serving America’s most trusted tary included. We also have The other sauces, along with soy brand of jams, jellies and pre- sauce, a teriyaki baste-and-glaze, a sauce, are sold in ½-gallon contain- serves,” said Steven Ross, director teriyaki baste-and-glaze with honey ers and are used by the kitchen staff of sales, East Division. and , , Thai- for meal preparation. The types of spreads that come style chili sauce, , stir-fry Carpenter added, “We have in those cups include , apple sauce and sweet-and-sour sauce.” some new products coming out; and guava jellies; straw- It is the soy sauces, both regu- these are ready-to-use curry sauc- berry, blackberry and peach jams; lar and less-sodium, that service es. I have not presented them yet to orange ; apple butter; members find in 5-ounce table-top DSCP, but I plan on it.” —GFS and honey. Many of these are also available in other sizes, such as 10 ounces, 15.5 ounces, 18 ounces and 32 ounc- es Some of the varieties that come in these larger containers include red raspberries preserves, grape jam and seedless blackberry spread. Peanut butter, the traditional partner to these spreads, is mar- keted in portion-control, 18-ounce, 28-ounce and 4-pound options. For military patrons looking for something to pour on their pan- cakes or , Smucker’s makes breakfast syrup, as well as blueber- ry and strawberry syrups. But the morning is not the only daypart that the company has cov- ered. Come dessert time, Smucker’s provides (in 20-ounce containers) ice cream toppings in chocolate, strawberry, caramel and butter- scotch flavors. Other Smucker products that address nutritional concerns in- clude the sugar-free breakfast syr- up and the low-sugar grape and strawberry jellies. Ross mentioned that all of these items are shelf stable. He added that the company provides promo- tional materials at the request of the installation.

KIKKOMAN Kikkoman International is one company whose Asian sauce prod- ucts are as ably represented in the dining hall kitchen as they are on the dining hall tables. Kikkoman also markets such non-sauce items as Japanese bread crumbs (“pan- ko”). “Obviously we have regular soy sauce,” said Debbie Carpenter, se- nior manager, foodservice and in- dustrial. “We have less-sodium soy sauce, since sodium is a big issue

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