New flavouring system targets reduced seasoning costs
The patented Transform Pack system uses food-contact approved sheets coated with flavour or seasoning to cover raw and cooked meat, poultry, fish or cheese.
A spokesman for Interfood Technology told FoodNavigator.com that this means less waste than more conventional application processes, where food products are dipped in a vat of seasoning and not all of the seasoning is transferred. There may also be less control using this traditional method as it can result in over-seasoning.
The spokesman added: “There is a competitive product on the market but they have to heat the product for the process to work. We can do it hot or cold.”
The patented element is the cold transfer process. This has already been taken up in the US and Canada but it is relatively new to the UK market.
It comes at a time when the cost of many seasonings has risen with pepper and mustard seed, for example, doubling in the last two years alone.
“...a very exciting resource...”
Graham Shore, product manager with Interfood Product Development, said: “It is such an efficient method, not only improving the taste of the product but doing so with a significant reduction in coating waste."
“This system, coupled with the expertise of our own in-house food technologists, offers food processors a very exciting resource for enhancing existing products and developing new ones.”
Interfood said that any formula can be applied to the sheet, “recognising that many food processors have preferred ingredients suppliers and signature recipes to follow”.
The sheets can be customised in widths of up to 40cm and in unlimited lengths (including roll stock). They are also calibrated to ensure that the seasoning is accurately and efficiently delivered to the product consistently, “with no potential for under or over-seasoning”.
The system is said to offer high adhesion properties making it particularly suited to cooked meat slicing applications where loss of coating can be a problem, particularly in high speed slicing. It also transfers effectively in a wide range of processing temperatures, from 4°C to 95°C.
Similarly, the Transform Pack marinating process cauterises the outer layer of protein, locking in all of the product’s natural or pumped juices to improve flavour.
Overall, as a direct application process, it is said to reduce the potential for cross-contamination and removes the need for clean-down.
It is manufactured in a BRC (British Retail Consortium) accredited Grade A facility and is fully approved for Kosher applications.
Interfood is based in Oxfordshire and provides food manufacturing, processing and production equipment along with ingredients, covering the UK and Ireland.
