Getting Sauced

By Donna Berry, Contributing Editor

With Americans renewed interest in turning on the kitchen stove, a number of food categories are experiencing impressive innovation and sales growth. This is because, even though many aspire to be Julia Child, most dont have the time or the talent. Therefore, an increasing number of todays home cooks rely on shortcuts such as ready-to-use sauces and related condiments.

With the recession, consumers were eating out less, but wanted the same foods and flavors that they experienced at their favorite restaurants, just at home," says Sarah Hines, market analyst, culinary and meat, Danisco USA, New Century, KS. Ready-to-use sauces were an easy way to achieve this. Since the recession has slowed, consumers are eating out a little more often; however, those flavorful sauces are still growing in the marketplace," she continues In fact, some manufacturers are creating product-line extensions in order to attract more consumers."

First comes flavor

We all know flavor is No. 1 when it comes to food selection. And it appears that these days, not only must the food taste good, it must taste interesting, as consumers are tired of pouring a jar of red sauce onto a bowl of cooked pasta.

Todays sauces are quite varied and range in consistency, from a viscous liquid (e.g., red pasta sauce) to a semi-solid product (e.g., pesto sauce). They can function as an integral part of the meal, such as marinara, to being an accessory, such as a dipping sauce. Somewhere in between there are sauces such as Alfredo, barbecue, cheese, cocktail, curry, hot, steak, and sweet and sour. Probably the only attribute all sauces have in common is cling. And its an important one, as once the sauce is applied to another food, which might be pasta, steak or even vegetables, the sauce must stick to the food and be part of every forkful so the flavor of the sauce is fully enjoyed.

As with many retail packaged foods and beverages, innovative flavor concepts are fueled by creations from high-profile chefs and television cooking shows. According to the publication Condiments and Sauces: Culinary Trend Mapping Report" from market researcher Packaged Facts, Rockville, MD, and the Center for Culinary Development (CCD), San Francisco, mainstream Americas amped-up fascination with all things culinary has industrial sauce manufacturers exploring unique tastes and flavors that chefs have been working with for years. Condiments and sauces are the fashion accessories of the culinary world, and today more than ever they are a necessary part of the ensemble as diners seek enhanced food experiences and more global flavors, especially in their home kitchens," says Kimberly Egan, CEO, CCD.

Victoria Vaynberger, marketing and consumer insights manager, David Michael & Co., Philadelphia, says: The top sauces on American restaurant menus are staplesmayonnaise, tomato sauce, barbecue sauce, marinaraand offer familiarity and comfort for diners. But, adding flair to traditional sauces can deliver a much needed kick to a menu, as well as help the home cook add excitement to the family dinner. Current trends are leaning toward both spicy and ethnic flavors."

The CCD report profiles several trends in the sauce segment, including a unique spin on sweet and sour known as gastrique. This classic French reduction of sugar and vinegar is traditionally used in dishes with meat and fruit to balance out flavors. Think duck a lorange. Todays chefs are using gastriques in new and exciting ways with meat and fish, as well as desserts and martinis, and home cooks have started exploring use of such highly flavorful, yet low-calorie, sauces. This presents a huge opportunity for manufacturers to produce bottled gastriques for both cooking and cocktails.

Also from the French is the sophisticated relative of mayonnaise: aioli. This versatile condiment is often used as a sauce or base for sauces. Traditionally, aioli has a garlic flavor profile; however, todays formulators are exploring all types of non-garlic flavors in aioli, including lemon, basil, chipotle, parsley, harissa and avocado. And through the innovative use of texturants, formulators can reduce and even eliminate the fat content of this traditionally calorie-dense sauce.

Barbecue sauces also are taking on new dimensions as a result of the growing trend in the Korean bulgogi (barbecue) experience," says Julie Snarski, manager, culinary and foodservice development, David Michael & Co. While recipes are as distinctive and varied as American barbecue sauces, weve designed a prototype using ginger, honey, soy sauce, onion, garlic, brown sugar, cream, sherry wine and Sriracha hot sauce. To further distinguish the recipe, cranberry flavor has been added, creating new dimension and sweetness, as well as adding a traditional American flavor to appeal to local tastes."

Caramelized flavors, often accompanied by actual caramelized pieces of fruits and vegetables, are a growing trend in all types of sauce bases. We are seeing increased interest from sauce customers to use caramelized onion or caramelized apple to deliver both flavor and color," says Jason Armao, director, application and innovation, D.D. Williamson, Louisville, KY. These clean-label ingredient tools enhance both savory flavor and visual appearance for consumers."

Jennifer Brown, global application scientist, D.D. Williamson, adds: The caramelized apple and onion can be used in savory applications such as sauces and gravies, and serve as meat extenders and replacers. These products are especially good for vegan applications, as well as clean-label products where flavor enhancers could be an issue for some consumers."  

Next comes healthful profile

According to the 2011 Food & Health Survey: Consumer Attitudes Toward Food Safety, Nutrition & Health," commissioned by the International Food Information Council (IFIC) Foundation, Washington, D.C., 66% of respondents identify a products nutritional profile as a driver of purchase.

When it comes to sauces, product designers take numerous approaches to improving healthfulness, real or perceived. Consumers are looking for healthy sauces, but they also want them to taste like their full-fat, full-calorie and full-sodium counterparts," says Hines. Perception is key. Consumers often perceive some sauces as being healthful because of marketing on front of pack or education from other consumers or news sites. Preservative-free, natural and organic are all buzz words in this category, and consumers will latch onto these claims."

This is supported by Mintel data. One in four of those who cook at least half of their meals at home, and use store-bought sauces, feel that purity claims like natural, or no additives and preservatives, are important when shopping for sauces and marinades," says David Browne, senior analyst, Mintel, Chicago. Marketers are meeting this need by introducing new products using these claims, or reformulating existing products."

Erin Gramza, senior scientist, Sargento Food Ingredients, Elkhart Lake, WI, explains there are two main strategies for transforming sauces into healthier offerings. The first is the absence of ingredients with negative connotations, such as the removal of trans fatty acids or a reduction in sodium," she says. The second is the addition of ingredients with positive benefits, such as fortification with vitamins or fiber."  

When it comes to salt reduction, Gramza sums it up well. There are many salt replacers or flavor enhancers that can be used in sauce formulations, and there are many that are quite good," she says.  Another approach in delivering flavor without salt is through the use of herbs, seasonings and spices, or developing a sauce that is naturally highly flavorful, such as a chimichurri or smoky chipotle pepper sauce. The natural flavors of the herbs and spices deliver a flavor impact without the need for a lot of added salt."

Choose your oil wisely

Fat content is another nutrient consumers like to monitor. The problem here is that, as the IFIC study points out, Americans remain confused and concerned about the types of dietary fats they consume. For example, 71% of those surveyed say they are trying to limit some type of fats. Specifically, 66% say they are trying to limit their consumption of saturated and trans fatty acids, while almost 20% say they are trying to limit polyunsaturated and monounsaturated fatty acids, which are considered the good-for-you fatty acids. And while nearly one in five Americans say they do not consider any fats to be healthful, at least half consider fish oils and omega-3 fatty acids healthful. Very few name the healthful poly- and monounsaturated fatty acids; however, historically, other research shows that consumers do consider olive oil to be a better-for-you option.

With that said, many formulators are decreasing fat content through the use of texturants that can mimic creamy and fatty attributes in a sauce, while others are eliminating or reducing caloric- and fat-dense ingredients. Most formulators striving for a heart-friendly label are using oils with a healthful halo.

We decided to formulate our pesto without pine nuts," says Robert Silvestri, owner and sales director, Romarsi Pesto, Moonachie, NJ. Not only are pine nuts densely caloric, many people are allergic to pine nuts. I also believe our pesto tastes better without this rich ingredient, as it is lighter and creamier than many of those in the market that contain pine nuts.

Our ingredient legend is very simple: basil, pure olive oil, Parmesan cheese, parsley, garlic, lemon juice and sea salt. We use only 100% pure olive oil, which research shows is beneficial to heart health," adds Silvestri. And this, along with the simple recipe, resonates with todays consumers.

A unique, new healthful vegetable oil making its way into product-development labs is derived from soybeans bred to be a source of the omega-3 fatty acid stearidonic acid (SDA). Much like the heart-healthy (among other benefits) omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), SDA has historically been found in nature in plant sources that are not commonly consumed, such as echium and currant seed.  SDA also is present in small amounts in fish. 

 Solae and Monsanto partnered to develop and market a new plant-based heart-healthy omega-3 oil derived from soybeans. Pending regulatory approvals, commercialization will take place in 2012," says Michelle Braun, global nutrition group, Solae LLC, St. Louis. SDA converts to EPA naturally in the body and can offer similar heart-health benefits."

According to Jane Whittinghill, senior research investigator, Solae, In shelf-life studies conducted on a number of products, including a variety of  sauces such as Alfredo and marinara, the oil has shown no significant differences when compared to conventional soybean oil over a given time period."

Hide-and-seek

Some sauces create a point of differentiation by what the consumer cannot see, taste or feel. 

For picky eaters, parents are often forced to play a game of hide-and-seek. A good way to accomplish this is by adding fruits and vegetables to products that are already popular with kids," says Snarski. Weve combined fruit flavors with tomato-based spaghetti sauce for a healthier and all-natural version of a kids favorite.

Each serving boasts one-third of the daily intake of vitamins A and C for kids, as well as 8% of the Daily Value of dietary fiber," Snarski adds. The sauce is also low in calories and contains no added sugar."

Gramza adds: Many customers want to add fruits and vegetables to their products to boost the nutrition profile. Its a form of sneaking in nutrition, where the base material, in this case the sauce, camouflages the fruits and vegetables. This can be challenging, but the key is to pick fruits and vegetables that complement the sauce that is being developed. For example, squash works well in a cheese sauce for macaroni. We developed a number of frozen sauce pellets that sneak in extra nutrition. These work very well in frozen entrées and vegetable sides."

Indeed, sauces function as an ideal carrier for nutrient-dense ingredients. In fact, all types of fruit and vegetable ingredients, from extracts to pastes, are available for addition to all types of sauce bases. Some even add desirable color, such as those based on beets, carrots, squash and tomatoes. Other beneficial ingredients, including vitamins, minerals and other nutrients, are also welcome additions.

DSM Nutritional Products, Parsippany, NJ, conducted consumer research on red-sauce prototypes. Our research shows that consumers like the idea of fortified red sauces that they can add to their home-cooked meals," says Diane-Louise Hnat, senior technical marketing manager, human nutrition and health. The perception is that a tomato-based pasta sauce is a good medium for adding nutrients because any possible contributions from taste of these nutrients can be masked by other typical sauce ingredients. Plus, tomato-based sauces are perceived as inherently healthful because most consumers understand that tomatoes are a source of the antioxidants vitamin C, beta-carotene and lycopene.

We developed a red-sauce prototype enhanced with lutein, a nutrient that has been shown to support eye health by improving the filtering capability of the macular pigment in the eye against damaging blue light," says Hnat. And with tomato-based sauces, heart health is the most common benefit promoted, and we have successfully added omega-3 fatty acids in the form of either fish or algal oil. There are currently products in the marketplace with these heart-healthy ingredients. It is stable for the typical two-year shelf life of jarred sauces." 

Peek-a-boo

With some sauces, real pieces of fruits and vegetables not only add visual appeal, flavor and texture, they contribute to a sauces healthful halo. Chutney, a mixture of fruit, chiles and various herbs and spices, is the perfect example. The variations are endless.

For example, David Michael & Co developed a chutney based on green mango and omija berries, which are small red berries popular in Korean tea and wine," says Marie Cummings, manager, food applications and product development, at the company. The berry is unique in that it has salty, sweet, sour, bitter and pungent properties. Omija berries are also high in antioxidants and known to suppress coughs and help the body resist stress, trauma and fatigue."

Blueberries are increasingly being sought for all types of sauces, says Tom Payne, industry specialist for the U.S. Highbush Blueberry Council, San Mateo, CA. Blueberries meld beautifully with savory, salty, hot and sweet ingredients," he says. Blueberries have become a popular ingredient in savory sauces such as chutneys and barbecue sauces. The berry piece identity provides texture, color and flavor excitement, bringing out the best in charbroiled meats, grilled veggies and even chicken fingers.

Weve developed prototypes, such as a spiced blueberry sauce intended for poultry. Fresh or frozen whole blueberries are combined with the flavors of orange marmalade and thyme," Payne says. For a new flavor sensation with Latin flair, we created a blueberry mole that combines whole blueberries with garlic, onion, peanut butter, cocoa, cloves, cinnamon and other spices."

Blueberries, like other fruits and vegetables, add nutrients to sauces, including vitamins, minerals, phytochemicals and even fiber. They often allow for a reduction in added sugars, and their naturalness and wholesomeness appeals to consumers," he says.

Texturant solutions

When removing or reducing fats and oils, many formulators will work with the category of ingredients known as texturants, which includes stabilizers, emulsifiers and various nonfat solids, in order to achieve the best mouthfeel and appearance.

We offer a bland, minimally sweet white carbohydrate maltodextrin powder that is characterized by a smooth mouthfeel and short texture. It can partially or totally replace fat or oil in all types of sauces," says Tonya Armstrong, senior applications scientist, Grain Processing Corp., Muscatine, IA. Maltodextrins are also ideal texturants in sauces that undergo freeze/thaw cycles. Sauces will remain clear and viscous, enhancing the appearance of the entrée."

Suzanne Mutz-Darwell, senior marketing manager, texture, National Starch Food Innovation, Bridgewater, NJ, explains that the company was able to use its texture technology to create a low-fat Alfredo sauce for a frozen-meal manufacturer who wanted the sauce to resemble the texture of its full-fat counterpart. To do this, we reduced the butter and cream ingredients for cost, nutrition and labeling, and then had to build back texture and opacity, ensure cling to the pasta and make sure the sauce had freeze/thaw stability," says Darwell. By understanding the sensory attributes, including each attributes importance and impact on final product, we were able to create a texturant system that allowed for low-fat labeling without low-fat mouthfeel."

Developing a sauce with a particular mouthfeel depends on the application. Once the requirements are clearly defined, the mouthfeel for a particular sauce can be developed by selecting ingredients based on their rheological properties," says Wigberto Nunez, team manager, culinary and meat, Danisco. It is typically a systems approach, as a number of texturants are often necessary to maintain desirable sensory attributes through heating, freezing, thawing and storage of the sauce."  

Starches are commonly added to sauces to provide a smooth texture and heavy body. Guar gum provides creaminess and long texture, while locust beam gum is used to create a creamy product with short texture," Nunez says. Carrageenans also may be used to adjust the product texture because they have the ability to provide short or long textures, depending on the carrageenan type and usage levels in the formulation."

TIC Gums, White Marsh, MD, developed a stabilizing system based on emulsifiers, gums and starch. This proprietary combination of ingredients was designed specifically for sauce applications, where cling is a necessary characteristic along with smooth texture, mouthcoating, palate-clearing and thickness," says Coki Fisseha, culinary scientist. Usage levels vary by sauce type, with recommended levels of about 1.2% to 1.7%. In this range, the system provides a velvety mouthfeel to cheese sauces and keeps herbs and spices in suspension in a tomato-style pasta sauce."

Its important to remember that every type of sauce has its own requirements. For example, a chunky tomato sauce may require a stabilizer that provides syneresis control with short texture, while pizza and spaghetti sauces may need a stabilizer that provides cold viscosity, hot viscosity and particle suspension," says Nunez. Cheese sauces require a stabilizer to bind water, maintain hot viscosity and provide emulsification properties to prevent fat separation. The choice of texturant is heavily dependent on the application and process to achieve the desired textural properties. Texturants often are combined intentionally for synergistic purposes and may provide cost-in-use advantages."

Shelf life for longevity

The shelf life of sauces varies by ingredients, processing and storage conditions. As mentioned earlier, consumers are seeking out clean labels, suggesting that artificial preservatives are not an option for products with a healthful positioning.

Food manufacturers are well aware of consumer demand for more natural products with friendlier labels, but many hesitate to choose a natural food-protection solution because they want the same effectiveness they get from traditional chemical alternatives," says Brett Thompson, global product manager, Danisco. We think our new natural antifungal, which is a patent-pending blend of cultured dextrose and plant extracts, distinguishes itself from other market offerings."

Jerry Erdmann, manager, food protection, Danisco, says: This new natural, sustainable antifungal blend is designed to enhance the quality and stability of a wide array of refrigerated and shelf-stable sauces. It is a synergistic, multi-component blend used to combat difficult-to-control fungal spoilage organisms such as Zygosaccharomyces bailii.

It is effective against yeast and mold over a broad pH range (2 to 7) and provides improved oxidative stability for fat- and oil-containing foods," Erdmann adds. Due to the robust nature of the product, this antifungal ingredient has proven to be a more effective solution than most other natural technologies. Additionally, it has performed similarly to sorbate in products such as barbecue sauce and salsa."

For example, in one study, barbecue sauce was inoculated with a cocktail of acid preservative-resistant yeasts at high levels. While the control lasted only 30 days, the sauce treated with Daniscos new antifungal at 0.5% held yeast to undetectable levels for more than 100 days, which is similar to potassium sorbate.

Fermentates also can be used to enhance the quality and stability of various refrigerated and shelf-stable sauces. Fermentates typically utilize the metabolites produced by beneficial bacteria, usually lactic-acid bacteria, to protect the shelf life of sauces," says Erdmann. Fermentates can even be tailored according to the type of food in which they will be utilized and the type of spoilage encountered in the product."

Some plant extracts also have the ability to retard oxidation. For example, rosemary extract is a concentrated source of carnosic acid, a potent antioxidant that slows the development of oxidation, which can lead to  off-flavor development and unattractive discoloration," says Tom Jones, lead scientist, Kalsec, Kalamazoo, MI. Rosemary extract can simply be declared as natural flavor, making it very label friendly."

Silvestri takes an ingredient-free approach to ensuring quality throughout shelf life for the companys pesto products. Most people, when tasting our pesto sauce, comment that it tastes very fresh, very summerlike and very much like homemade. Most commercial pestos are either refrigerated or jarred. In order to overcome the volatile nature of basil pesto, just about all of these pesto sauces must include a preservative. This also makes it difficult to keep the pesto creamy, fresh-tasting and green," he says. Romarsi Pesto gets its shelf life naturally, through freezing. When the customer, either retail or commercial, defrosts the product, they get it in a condition like it was just made. The defrosted color of the product is a beautiful emerald green and its flavor is very fresh and homemadelike. 

With so many technologies available to make chef-inspired, better-for-you, ready-to-eat sauces, we can put away Childs cookbook and swing by the supermarket for the components of a great-tasting saucy" meal.  

Donna Berry, president of Chicago-based Dairy & Food Communications, Inc., a network of professionals in business-to-business technical and trade communications, has been writing about product development and marketing for 13 years. Prior to that, she worked for Kraft Foods in the natural-cheese division. She has a B.S. in Food Science from the University of Illinois in Urbana-Champaign. She can be reached at [email protected].

Sauce Appeal

According to Mintel, Chicago, the cooking sauces and marinades category gained 20% in U.S. retail sales between 2005 and 2010, and sales are expected to increase by another 19% by 2015. David Browne, senior analyst, says: With more people staying in and preparing meals at home, we are not surprised to see this category increase. However, this sector may see some challenges in the next few years with people starting to eat out more, higher ingredient prices deterring purchases and easy-to-prepare convenience foods like frozen entrées and pre-seasoned meats increasing in the marketplace."

Mintel data indicate that, among home cooks, 52% are preparing more meals at home and 64% say they enjoy experimenting with new recipes. Thus, one way to keep consumers interested, and keep them cooking" at home, is to offer more healthful, yet highly flavorful and innovative options to help them create new and novel better-for-you fare for their families.