Danisco dips into growing trend
industry forecasters are predicting that the next product to fly
off grocery shelves will be dipping sauces. Meeting the trend, food
ingredients company Danisco has developed a line of savoury
fruit-based sauces designed for meat, vegetable, seafood and a
variety of appetisers.
As savoury marinades and cooking sauces gain in popularity, some industry forecasters are predicting that the next product to fly off grocery shelves will be dipping sauces. Meeting the trend, food ingredients company Danisco has developed a line of savoury fruit-based sauces designed for meat, vegetable, seafood and a variety of appetisers.
"These new and unique sauces are perfect line extensions for those currently manufacturing with fruit," said Steven Mallory, group leader for Culinary and Meats with Danisco.
"The cook-up procedure is relatively simple, and additional equipment is most often not required in the manufacture of these sauces," he added.
Danisco's new line of dipping sauce formulations include Apricot Ginger Mint Sauce - a neutral apricot base accented with a strong ginger and mint flavour - Passion Fruit Sauce - a sweet yet hot sauce similar to Chinese plum sauce - and Sweet Heat Vietnamese Sauce - a sweet coconut cream boldly complemented with garlic, chili paste and rice vinegar.
In addition, the line is promoting Grapefruit Grenadine Sauce - a bright sauce with sweet and sour notes combined with Jamaican spices - Tropical Tang Sauce - fresh mango, tangy lime and pineapple intertwined with Jamaican spices - and Raspberry Rosemary Sauce - a tart and sweet sauce of raspberry puree highlighted with rosemary, mint and basil.
All of the formulations contain either GRINDSTED Alginate FD 157 or GRINDSTED Carageenan TS C085, both by Danisco. "These hydrocolloids allow the flavours and spices to come through very cleanly and very intensely," said Mallory. Danisco claims that these ingredients also produce a thickening effect, giving the sauces the body and viscosity required for dipping.
