SPECIAL
FOCUS
35
MAY 2017 FOOD FOCUSTHAILAND
With its product expertise in the manufacture and
processing of meat and convenience products, the supplier
industryhasextended its range to includevegetarianproduct
lines. On offer are high value convenience solutions for
vegetarian chili and bolognaise in addition to functional and
taste enhancing solutions for the manufacture of products
similar to boiled sausage. In addition to existing hen-egg
based products, other options are being trialled. Other
possible options for the production of meat free products
include seitan, high protein wheat fractions, soya proteins,
other vegetable proteins and also tofu. At present, these
products do not meet the clean label requirement. Mixtures
of proteinsof animal and vegetableoriginarealsoproposed
for themanufactureof vegetarian cold cuts. Ingredients that
provide texture and structure are important for sliced foods.
In addition their water binding properties should be as high
aspossible.Veganproductshavebeenproducedon thebasis
of pea protein.
PremiumProducts
Over the last few years amarket for premium and gourmet
productshasarisen.Consumersareno longer just interested
in the lowest price.So, the ‘saving issexy’mentality ison the
waneand low-pricestoreshaveseenacorrespondingdecline
incustomernumbers.Thishasbeenaccompaniedbyabattle
forconsumerswithevermorediscerningpalates. Itopensup
markets for premium seasonings. The snackmarket is also
divided into premium and discount products, with new and
clever snack ideas beingworthyof note.One idea is tooffer
complete recipes together with the appropriate seasoning,
including sauces, functional additives and sprays.
Contemporary snacks for ‘out-of-home’ consumption or for
take-away products are the result.
Salt Reduction
The use of salt in cooking is one of those topics, alongside
calories, fatandsugar, thathasbeensubjectofpublicdebate
over many years. The World Health Organization (WHO)
recommends a maximum of five grams, while the German
NutritionSociety (DeutscheGesellschaft fürErnährung;DGE)
sets the limit at sixgrams. InGermanymenconsumearound
10gramsof salt per dayandwomen8.4grams, while20-30
percentofGermansaresaid tobe ‘salt-sensitive’.Thesupplier
industry has been grappling with the issue of salt reduction
and salt substitution over anumber of years.
The challenge is how to significantly reduce the salt content of
boiled sausage and cooked ham without compromising on taste.
Furthermore, salt substitutesarenotonlyused in thefieldof traditional
meat products, but also in convenience food specialities such as in
theproductionof soups and sauces.
