Developing New Sauces and Marinades
Research and industry trends to help you reduce costs in formulation
What in the world is at the root of all this? I routinely ask this question over a French dip sandwich with my childhood friend and current neighbor Sherwood Day. In what has become a tiresome practice, he shows up at my house every Tuesday afternoon with a warm crock-pot of French dip makings and a baguette. I cannot bring myself to turn him away. The smell of the meat floating in a rich liquid casts a spell on me.
And so, we sit and eat and I ask, what is at the root of all this. Sherwood usually shrugs and bites into a soggy section of sandwich. However, this past Tuesday he offered rare insight. "It's all in the sauce." My goodness! He was right! I wince as I admit it, but Sherwood Day was right. It is all in the sauce. And you, product developers, you cunning folk, you know best that it is all in the sauce.
Sauce! The root of it all! Our questions, answered! You wonderful people! Keep making sauces and marinades! We wait, salivating!
Enough!
Your weekly reduction!
Articles about Sauces and Marinades in food product development and formulation.
The Art of Emulsifications
Eggs are a classic, science-based method of creating stable emulsifications from two or more unmixable components.
McCormick Introduces First Steak Sauces
The Grill Mates Steak Sauces combine a rub and a sauce.
Better Than Bouillon
Southeastern Mills chefs tested the company’s seasoning and food base technologies to please customer research chefs.
Dressing for Serendipity
Serendipity, described as the next generation of salad dressings and dips, is hitting shelves this spring.
Herdez Launches Cooking Sauces
With these new Mexican Cooking Sauces, consumers can simply add the sauces to any protein and simmer for 7-10 minutes for a quick meal.
John Wayne Rubs
John Wayne Enterprises and Fire & Flavor are rolling out a line of all-natural spice rubs.
Find more articles about Sauces and Marinades in food product development and formulation.
