Eatem Foods, Vineland,
N.J., recently introduced organic flavor bases, which are certified
by the USDA in accordance with the new National Organic Program.
"We noticed an increase in the frequency of requests for an organic
base from our best customers," observes Lori Miller, RD, LD, director
of market development for Eatem. "Our team, led by Frank Gervato,
president and chief technical officer, knew immediately that an
Eatem Organic Base could make a big diffe rence
to manufacturers by reducing production time, ingredient inventory
and offering cost advantages at the same time."
Until now, organic
food manufacturers laboriously produced natural organic meat stocks
with organic beef, chicken and/or vegetables from assorted organic
suppliers.