Achievements in New Products and Services
During the Association for Dressings & Sauces (ADS) 2011 Technical Meeting in Tampa, Florida, attendees of the New Products and Services Presentations selected the top products deemed to be the most relevant to the dressings and sauces industry. The products were evaluated based on the following criteria: The product is new to the dressings and sauces industry, is innovative and is of benefit to the dressings and sauces industry.
Liquiflex® Advance™ Films
Curwood's Liquiflex® Advance™ packaging films utilize a proprietary new micro-layer coextrusion process to deliver unprecedented strength and abuse resistance for use on foodservice pouches. The improved strength delivers opportunity for material downgauge and cost savings with no compromise in product performance. Visit us at www.curwoodliquiflex.com to learn more about how Curwood can deliver value and savings to your pouching operations.
WILD Flavors, Inc.
Sea SaltTrim™ uses low sodium sea salt, naturally rich in potassium chloride combined with WILD natural flavor technology to resolve bitter and metallic off notes from potassium chloride. This gives the ideal answer to natural declaration, great tasting sodium reduction in dressing and sauce applications!
PRECISA™Cream 20/50 Texture Systems for Low-Fat/Non-Fat Dips and Salad Dressings
National Starch Food Innovation
The PRECISA® Cream family of products, particularly PRECISA® Cream 50, PRECISA® Cream 20, are optimized texturants that build back texture and the eating experience in a product when cream or butter (milkfat) is reduced or replaced in a formulation such as a cream soup, sauce or dip. Beyond providing viscosity, PRECISA® Cream products also build back the key textural attributes associated with "creaminess" including mouthcoating, meltaway, and lubricity, in the optimized proportion, to attain the original full cream "eating experience." They are simple to use, are resistant to heat, shear and low acidity, and benefit companies that wish to reduce cream and overall fat levels to improve their products for nutritional, labeling or cost reasons.
Water Conservation Using Conductivity Control of CIP Systems
Major food companies, such as Ken’s Foods based in Marlborough, Massachusetts, have used this approach to help optimize their CIP (clean in place) cleaning systems. This efficiency increase can provide water and chemical savings and create more valuable production time. Such an approach may also reduce your plant's environmental footprint.
PURAC America, Inc.
The food industry is seeking to incorporate more natural food ingredients, which impact a product’s shelf life and help reduce sodium. The optimal solution comes from nature. PURAC has perfected the fermentation process, a pure and safe way to preserve foods and enhance flavor, with PuraQ Verdad portfolio.