Chef-Ready® Stock Bases Reduce Sodium and Fat, Lower Cost

Advanced Food Systems has developed Chef-Ready® Stock Bases, which enable food developers to simultaneously reduce costs, as well as fat and sodium levels, without sacrificing taste or rich satisfying mouthfeel. Chef-Ready Stock Bases can be used to make reduced-sodium and/or reduced fat seasoning blends, soups, sauces, gravies, fillings and marinades for tumbling or injecting. These bases provide the full flavor and mouthfeel profiles of chicken, beef, turkey, seafood, and a variety of vegetables.

Scientific organizations around the world, including the World Health Organization have called for drastic reductions in the sodium content of processed foods, recommending an overall reduction of 50 percent in the next decade. At the same time, groups such as the American Heart Association are encouraging consumers to limit their fat intake to guard against diseases such as arteriosclerosis, and obesity. To help meet this need, Chef-Ready Stock Bases contain up to 25 percent less sodium and are significantly lower in fat than traditional bases, allowing for the development of foods that appeal to today’s health-conscious consumer.

Chef-Ready Stock Bases also reduce costs in several ways, as food manufacturers search for ways to offset steeply climbing ingredient and energy costs. Because they are dry powders, these bases are much less costly to ship than traditional liquids or pastes, and do not require energy-intensive refrigerated storage. They are easy to formulate with, hydrate quickly, simplify production processes, and are retort stable. Custom formulations are also available.

Advanced Food Systems provides complete technical support and formulation assistance. For more information, contact Chris Kelly at Advanced Food Systems, Inc., 21 Roosevelt Avenue, Somerset, NJ 08873 USA, 800-787-3067.