Fresher Flavor and Quality

Regardless of the many factors that influence a product purchase, one often stands alone when it comes to repeat purchase: flavor. In fact, according to a global survey conducted in late 2008 by Ipsos Marketing, New York, flavorin tandem with valuecame out as the top factor when buying food. If a food doesnt pass gustatory muster, its unlikely that it will find itself back in the grocery cart.

Improving product flavor sits at the core of a line of ingredient systems created by Advanced Food Systems, Inc.: Fresh OFish, Fresh OPork, Fresh OBeef and Fresh OChicken. These systems slow down the oxidation in high-fat products that are especially susceptible to rancidity, notes Chris Kelly, director of technical services, thereby improving overall product flavor and quality.

Also of great benefit is the systems address variations in flavor found in the protein component. For instance, in fish products, some tilapia, catfish, rockfish and salmon, depending on what they eat and where theyre raised, can have some odd flavors, says Kelly. The systems help mask some of those seasonal or dietary variations. Some of the fish are migratory, so they will eat certain things in the spring, summer and fall, depending on where they are, so their meat will taste different. The company has developed various Fresh OFish systems for specific species of fish.

The ingredients bring other quality-enhancing capabilities to the table, including the ability to improve grill marks. Products are typically frozen when theyre grill marked, and moisture and cold temperatures tend to slow down that browning reaction, says Kelly. We have a system that can help speed up that process.

A primary goal with all of these systems is preventing oxidationa reaction that can occur at a number of spots along the supply chain. Pork is usually fairly fatty, and tends to oxidize quickly, says Kelly. For instance, for pork ribs, depending on whether the slaughterhouse processes them, or theyre frozen first, shipped somewhere and then thawed and smoked, a Fresh OPork system could be added to stop oxidative reactions.

Kelly also notes that for ground-beef products, like chili or taco fillings, Fresh OBeef can help prevent development of warmed-over flavors. And in fattier cuts of chicken, like thighs, the Fresh OChicken system can help prevent off flavors that might otherwise develop.

The systems are often clean-label friendly. Most of the systems use natural flavors, says Kelly. Additionally, in some of the marinade-based systems, hydrocolloids and/or starches can help improve cooked yield and mouthfeel by binding moisture.