Away with the Salt Shaker

Although salt is required for the human body, over-consumption of sodium can lead to health risks like high blood pressure, stroke, heart attack and high cholesterol. Salt replacers from Systems International Inc. (SSI) act as flavor enhancers, adding to the perception of salt while allowing for a reduced sodium content. Typical applications of SSI salt replacers include salad dressings, meat marinades and sauces, processed meats, soups, breads and popcorn, and include GMO-free, kosher- and halal-certified versions. Savoury Systems International Inc. (SSI), 908-534-6621,

Natural Meat Topping Line

A new line of four fully-cooked meat toppings has been launched: Italian sausage, seasoned ground beef, sliced Canadian-style bacon and pepperoni. NaturaSelect™ products from Burke Corporation are made from premium-quality, natural fresh pork and beef and are minimally processed with no artificial ingredients. The pork and beef are raised without the use of antibiotics and fed natural feeds; the beef is raised without growth hormones. The products are fully cooked to reduce labor and training costs and quick-frozen to maintain freshness and shelflife. Burke Corporation, Liz Hertz, 515-382-3575,

Intense Flavor and Aroma

Intensely flavored infused oils are creative food ingredients. Natural culinary ingredients from SpringThyme Oils Ltd. are created by permeating healthy edible oils such as olive oil and sunflower oil with fresh herbs, spices, vegetables and fruits, using a proprietary process. Among the dozens of varieties are basil, thyme, rosemary, garlic, citrus, chilis, sun-dried tomato and jalapeno. Add 100% natural intense, authentic flavors, naturally, to foods like dressings, dips, marinades, snacks, pizza, soups, pasta, side dishes, poultry and many others. SpringThyme Oils Ltd.,

Working with Almonds

The Almond Sensory Lexicon, introduced by the Almond Board of California, adds an important new benchmark to ingredient knowledge and product formulation. The first of its kind for the tree nut category, the lexicon was commissioned to satisfy a need for this important sensory tool among food formulators. The lexicon contains a total of 86 attributes and definitions (15 appearance terms; 9 aroma terms; 36 flavor aromatics; 3 basic taste and 4 chemical feeling factor terms; and 19 textural terms). The Almond Board of California, 209-549-8262,

Website for Rice Recipes and More

The USA Rice Federation announced a major new web-based initiative in collaboration with the Culinary Institute of America (CIA). USA Rice's website for foodservice professionals was launched during the CIA's Flavor, Quality & American Menus leadership forum, of which USA Rice is a sponsor.'s features include: an easily searchable recipe database; rice facts, recipes and video cooking segments created by CIA chefs; Q&A interviews with chefs and other information. USA Rice Federation, Judy Rusignuolo, 703-236-1453,

Meaty, Savory Flavors

Bell Flavors & Fragrances creates a wide variety of meat and savory flavors that can be customized to fit your product needs. Drawing from more than 50 years of savory R&D experience, Bell also specializes in salt reduction flavors that may be used in a variety of meat and savory applications. In addition to the large selection of flavors, the company also offers enhancers, acid and bitterness suppressors, acid toners and masking agents. Bell Flavors & Fragrances, Dominic Olson, 847-291-8300,,

Better Burgers

While hamburgers on buns remain the most popular sandwich in America, casual dining restaurants are trying other breads, toppings and flavorings. A concept test by the NPD Group suggests that for casual dining restaurants, bigger burgers appear to be favored, consumers definitely like cheese on them, and people seem to be open to baguettes over traditional buns. New flavors like orange and ginger, as well as chopped garlic and parsley, could be the driving force behind traffic increases: there were 141 million more visits to casual dining restaurants this year versus last year. The NPD Group, Caryn Portnoy, 516-625-2443,,

More is Better

Brand use by licensed companies remains a leading method for delivering the message of increased fruit and vegetable consumption for better health. In anticipation of the Fruits & Veggies—More Matters™ consumer launch in March 2007, Produce for Better Health Foundation (PBH) encourages all produce industry members to become licensed and to incorporate the brand logo and messages on packaging and in marketing activities. The Fruits & Veggies—More Matters brand replaces “5 A Day The Color Way” and all other 5 A Day program logos. Developed by PBH and the Centers for Disease Control & Prevention, in collaboration with national partners, the new brand will be the focus of all national public relations and marketing efforts, including partnerships with national parenting magazines and a new consumer website slated to go live March 2007. Produce for Better Health Foundation, 302-235-2329,,

Hitting a High Note with Flavor

Cargill Cocoa and Chocolate offers chocolatiers and pastry chefs Veliche, an exquisite new line of 100% Belgian chocolate that tastes divine. Manufactured in Belgium, Veliche chocolate is made with vanilla and non-alkalized liquor, making it naturally flavored. The products have low viscosity and are highly workable. The line meets the growing demand of chocolatiers and pastry chefs for high-quality, 100% Belgian chocolate that provides superior flavor. Cargill Cocoa and Chocolate, Lori Fligge, 952-742-2275,,

Halt the Salt

In the U.S., over 80% of salt intake comes from processed food. A concerted effort from 194 medical experts in 48 countries is intended to pressure food companies into reducing dietary salt intake in order to lower blood pressure, with the stated aim of preventing over 2.5 million deaths a year. World Action on Salt and Health (WASH) says that numerous scientists are convinced that high salt intake is responsible for increasing blood pressure (hypertension), a major risk factor for cardiovascular disease (CVD). Salt remains a vitally important compound in food manufacturing, in terms of taste and preservation. WASH believes that persuading international food companies to reduce the salt content in processed foods and establishing a uniform reduced salt level in each country could save lives.

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