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r. Sam Rao Chief Innovation Officer, Nu-Tek Food Science Gary Cain Chairman, Cain Food Industries, Inc. Don Mower President, Nu-Tek Food Science
Agenda:
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2. 3. 4. 5.
Market Summary
Consumer Attitudes New Sodium Reduction Technologies New Application Success Stories Evaluating Sodium Reduction Options
6.
Potassium Chloride-based
Autolyzed Yeast Extracts (AYE) and derivatives Hydrolyzed Vegetable Proteins (HVP) and derivatives Flavors Natural and Artificial Combination of the above
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Mag: 1000
The Nu-Tek Salt Advanced Formula Potassium Chloride single crystal has specific microscopic morphology.
University Partnerships Meat and Poultry University of Wisconsin Madison and River Falls Campus
University of Nebraska-Lincoln
Cheese and Dairy University of Wisconsin-Madison University of Minnesota South Dakota State University
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University Partnerships Contd Bakery and Snacks University of Nebraska-Lincoln American Institute of Baking
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Examples from:
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Functionality Functions Like Salt No rheological changes No changes in mix times or proof times
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Functionality Functions Like Salt 1:1 replacement No difference in crumb structure, texture or softness
No variance in production
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Successful Application Tests Laminated Dough, Danish and Croissants Hamburger and Hot Dog Buns
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Biscuits
English Muffin
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Shelf Life No difference in molding, setup or stability Flavor No flavor difference up to 50% No off-flavors or bitterness No added expense of maskers or flavoring agents
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Meat and Poultry Gary Uram Meat and Poultry Product Developer
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Consumer Test Results Key Attributes: Products Tested Pepperoni Sliced Deli Meats Saltiness ND ND OffFlavor ND ND Overall Meat Acceptability Flavor ND ND ND E
Hot Dogs
Marinated Chicken Breasts
ND
ND
ND
ND
ND
ND
E
ND
ND = No Significant Difference E = Significantly Different/Enhanced by Nu-Tek Salt Advanced Formula Potassium Chloride
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Flavor No Difference
Customer Validation In Market Performance - Examples: Hot dogs - Retail Deli meats - Retail
Functions Like Salt: Similar shelf life Good cheese aging characteristics
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Key Attributes
Products Tested Saltiness OffFlavor Overall Texture Acceptability
ND
ND
ND
ND
ND
ND
ND
SL
ND
ND
ND
ND
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No Difference in Texture Consumer Testing Detail: Cheddar No difference in texture Cottage No difference in texture
American
Slightly softer texture but favored by panel
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No Difference in Flavor Consumer Testing Detail: Cheddar No difference in salt flavor, cheddar flavor, total off-flavor
American
No difference in cheese flavor, saltiness, off-flavor and overall flavor acceptability
Cottage
No difference in cheese flavor, saltiness, off-flavor and 41 overall flavor acceptability
Treatment
Control
Potassium Chloride 33% less added Sodium Chloride* Nu-Tek 33% Blend** Nu-Tek 50% Blend***
0.54
0.02
0.08
0.99
2.6
7.5
17%
50%
4.7
2.3
0.51
0.45 0.38
0.08
0.35 0.39
4.0
3.3 3.3
35%
22% 22%
3.9
4.3 4.2
* Resulted in significantly higher moistures ** Contains 33% Nu-Tek Potassium Chloride and 67% Sodium Chloride *** Contains 50% Nu-Tek Potassium Chloride and 50% Sodium Chloride ****Attributes rated on a 0-7 scale N=14
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Cheddar-style cheese
And more
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Over 35 Companies
Multiple Solutions
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Hidden Costs
Visible Cost
Cost Per Pound
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If not, more complications related to: Shelf life Texture Food safety
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One-Step Solution?
35% to 50% reductions can give you a one and done solution
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Product #2
Nu-Tek Salt Advanced Formula Potassium Chloride
.59/lb
.0118/lb +
.01*
=.0218/lb
.65/lb
.0130/lb +
.00
=.0130/lb
* Will require masking and/or flavoring agents (Cost basis: $2.00/lb. Inclusion rate: .5%) 51
One-to-One Replacement
One-Step Solution
Material Cost Per Pound Visible Cost
Single Solution Flavors and Consistent Maskers Results Hidden Cost True Cost Value (Taste/Functionality/Cost)
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dmower@nu-teksalt.com
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