Adding to Food's
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food focuS Adding to Food’s Condiments Season Meals to Personal Taste 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 sauce. 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 condiment. 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 condiments 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 mustard, fries Menu (NSCM) and the Adopt-a- complaints relating to unbranded without ketchup, toast without jam, Ship program. table-top items — packer ketchup, pancakes without syrup, sandwich- Menu-writing conferences hap- mustard, hot sauce — that were poor es without mayonnaise, chicken pen twice a year, once in San Di- quality and didn’t meet our custom- without barbecue sauce, Chinese ego, Calif., and another in Norfolk, ers’ expectations. As a result, we will without soy sauce 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.” 76 Government Food Service • March 2010 TWGarnerTexasPete.qxd:Layout 1 2/12/08 5:21 PM Page 1 food focuS 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., sodium 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 fat, sodium and mayonnaise plus Worcestershire, top. ‘Joe’s Ketchup’ or ‘Henry’s Hot sugar,” Harants said. “We know they soy, steak and hot sauces. 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 syrups. 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- foods mayonnaise; Knorr sauces and gravies; 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 aioli; 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 tomato and wasabi condiment mix decision is based on able on the table. Selection does to be easily added to sandwiches the ability of our prime vendors to vary, however, at the salad 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 salsa 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 78 Government Food Service • March 2010 FOOD FOCUS 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 vegetables. 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 salsa verde, 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 fats 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 onions 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 Cream Soup 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.