Specialty Proteins and Isolates Revolutionizing the Meat Processing Industry

The landscape of the meat processing industry is evolving, driven by changing consumer preferences, sustainability concerns, and technological advancements. Amidst this transformation, specialty proteins and isolates have emerged as game-changers, offering novel solutions that cater to the diverse needs of consumers and the industry alike. This blog post delves into specialty proteins and isolates, exploring their significance, applications, and transformative impact on the meat processing sector.

Understanding Specialty Proteins and Isolates:

Specialty proteins and isolates refer to proteins derived from various sources, including plants, insects, and microbial organisms, that are processed and isolated to create functional ingredients. These ingredients possess unique properties that make them valuable food formulation and meat processing additives.

 

Applications in the Meat Processing Industry:

 

Enhancing Nutritional Profiles:

Specialty proteins and isolates are rich sources of essential nutrients, including amino acids, vitamins, and minerals. Incorporating these ingredients into meat products can enhance their nutritional profiles, making them more appealing to health-conscious consumers.

Improving Texture and Mouthfeel:

One of the critical challenges in meat processing is replicating the texture and mouthfeel of traditional meat products in plant-based alternatives. Specialty proteins and isolates offer solutions by providing the desired texture, juiciness, and bite characteristics of meat, thereby enhancing the sensory experience for consumers.

Addressing Allergen and Dietary Restrictions:

With an increasing number of consumers adopting specialized diets, such as vegetarian, vegan, or gluten-free, the demand for alternative protein sources is on the rise. Specialty proteins and isolates offer versatile options that cater to diverse dietary preferences and allergen restrictions, widening the market reach of meat processors.

Innovation and Sustainability:

The utilization of specialty proteins and isolates in the meat processing industry aligns with the growing emphasis on sustainability and environmental responsibility. By diversifying protein sources and reducing reliance on traditional livestock farming, these ingredients mitigate the ecological impact, including greenhouse gas emissions, land use, and water consumption.

Challenges and Future Outlook:

While adopting specialty proteins and isolates presents numerous opportunities for innovation and growth, challenges remain, including cost, scalability, and consumer acceptance. However, ongoing research and development efforts are focused on overcoming these hurdles, driving continued advancements in the field.

 

Conclusion:

Specialty proteins and isolates are revolutionizing the meat processing industry, offering solutions that cater to evolving consumer preferences and sustainability concerns. As the demand for alternative protein sources continues to rise, these ingredients will play an increasingly integral role in shaping the future of food. Embracing innovation and harnessing the potential of specialty proteins and isolates will enable meat processors to stay ahead in a rapidly changing market landscape, delivering nutritious, flavorful, and environmentally sustainable products.

 

Skidmore Sales is your go-to distributor for specialty proteins that meet the demands of today’s discerning consumers. Our extensive range of high-quality ingredients is tailor-made for innovation, ensuring your products stand out.

But that’s not all – when you partner with Skidmore Sales, you’re not just getting top-notch ingredients but gaining access to a team of seasoned professionals. Our sales staff are experts in the field and trained food scientists with years of hands-on experience. Their expertise and insights are invaluable assets as you navigate the ever-changing landscape of the food industry.

Ready to take your creations to the next level? Get in touch with us today to discover how Skidmore Sales can help you identify and source all the ingredients you need for your next innovation.

Unveiling Flavor: The Essential Role of Spices, Herbs, Garlic, and Onions in Food Processing

In the culinary world, spices, herbs, garlic, and onions are the hidden gems that transform dishes from mundane to magnificent. However, their significance stretches beyond the kitchen, playing vital roles in food manufacturing. Depending on the application, these ingredients are crucial for enhancing flavor profiles, prolonging shelf life, and even offering health benefits. Let’s explore the diverse uses of these indispensable elements and examine the market trends influencing specific industry segments.

Spicing Up Meat Processing

Meat processing relies heavily on the perfect blend of spices, herbs, garlic, and onions to create mouthwatering products. Whether following time-honored recipes or exploring innovative techniques, these ingredients are essential for crafting delectable meats that captivate consumers’ taste buds.

Common uses include:

  • Flavor Enhancement: Spices like paprika, cumin, and garlic powder, along with aromatic herbs such as thyme and rosemary, are fundamental in meat rubs and marinades, imparting depth and complexity to the flavor profile.
  • Preservation: Garlic and onions, renowned for their natural antimicrobial properties, play a crucial role in extending the shelf life of processed meats while enhancing their savory notes.
  • Visual Enhancement: Vibrant spices like turmeric and saffron, combined with the natural pigments found in garlic and onions, lend an appealing hue to meat products, enticing health-conscious consumers with their antioxidant properties.

 

Spice in Large-Scale Bakeries

In baking, spices, herbs, garlic, and onions add depth and character to an array of baked goods, from bread and pastries to savory treats.

Common uses include:

  • Aromatics: Cinnamon, nutmeg, and ginger infuse baked goods with warmth and complexity, creating enticing aromas that beckon customers.
  • Flavor Infusion: Herbs like rosemary and thyme elevate savory bread, while spices like cardamom and cloves add intrigue to sweet delicacies like cakes and cookies.
  • Health Focus: Bakeries are responding to consumer demand for healthier options by incorporating spices and herbs known for their beneficial properties, such as cinnamon for its potential in regulating blood sugar levels.

 

Elevating Savory Foods

From soups and sauces to snacks and ready meals, spices, herbs, garlic, and onions are indispensable in enhancing the taste, aroma, and visual appeal of savory dishes.

Common uses include:

  • Global Flavors: Exotic spice blends like curry powders, garam masala, and harissa are gaining popularity as consumers embrace diverse culinary experiences, enriching menus and product offerings.
  • Clean Label Movement: Manufacturers are turning to natural herbs and spices as clean label alternatives to artificial additives, meeting consumer demands for transparency and authenticity.
  • Customization: With the rise of personalized dining experiences, savory food producers offer a range of spice and herb-infused options, allowing consumers to tailor flavors to their preferences.

 

Market Trends and Outlook

According to market research, the global spices and herbs market is poised for steady growth, driven by increasing demand for natural, clean-label ingredients, growing interest in global cuisines, and raising awareness of the health benefits of these ingredients.

As food processors and manufacturers continue to innovate and adapt, spices, herbs, garlic, and onions will remain indispensable ingredients in creating memorable culinary experiences across various industry segments. By harnessing the power of these elements, food professionals can unlock endless possibilities and delight consumers’ palates worldwide.

Using spices, herbs, garlic, and onions in meat processing, large-scale bakeries, and savory foods goes beyond mere flavor enhancement; these ingredients are instrumental in product differentiation, shelf-life extension, and meeting evolving consumer preferences for natural, flavorful, and health-conscious options. Let’s embrace the potential of spices, herbs, garlic, and onions to revolutionize the food industry and elevate culinary experiences.

Skidmore Sales offers thousands of spices, herbs, onion and garlic products for every application.   Peruse our catalog, and contact us to get started!

Baking Beyond Boundaries: Exploring the Latest Ingredient Trends in Large-Scale Bakeries

In the ever-evolving world of baking, large-scale bakeries are embracing a new era of innovation and consumer preferences. The industry is witnessing a delightful transformation from clean-label ingredients to sustainability-focused choices. Let’s dive into the top ingredient trends reshaping the landscape of large-scale baking.

Clean Label Revolution:

Consumers today are more conscious than ever about what goes into their baked goods. Large-scale bakeries respond to this demand by adopting clean-label ingredients – simple, recognizable components without artificial additives or preservatives. This trend aligns with health-conscious choices and caters to those seeking transparency in their food.

Rise of Alternative Flours:

Bid farewell to traditional flours as large-scale bakeries experiment with alternative options like almond flour, coconut flour, and chickpea flour. These alternatives cater to gluten-sensitive consumers and bring unique textures and flavors to baked goods, adding a touch of diversity to the traditional repertoire.

Plant-Based Pleasures:

Plant-based diets are rising, and large-scale bakeries are adapting to this shift by incorporating plant-based ingredients. From plant-based milk to egg replacers and vegan butter, these choices appeal to vegans and provide a guilt-free indulgence for a broader audience.

Functional Ingredients for Well-Being:

Bakeries are going beyond the basics and infusing their creations with functional ingredients. Probiotics, prebiotics, and superfood additives are making their way into the mix, offering delicious treats and potential health benefits, promoting overall well-being.

Sweet Alternatives:

The sweet tooth isn’t neglected in this revolution. Large-scale bakeries are exploring natural sweeteners like honey, maple syrup, and agave nectar, providing a healthier alternative to traditional refined sugars. The result? Irresistible treats without compromising on health.

Ancient Grains Rediscovered:

Ancient grains, once relegated to niche health stores, are now finding their way into large-scale bakery recipes. Quinoa, spelt, and amaranth are elevating the nutritional profile of baked goods, offering a wholesome and hearty experience for consumers.

Sustainability at the Forefront:

Environmental consciousness is becoming a priority for large-scale bakeries. The industry is shifting towards sustainable sourcing and reducing waste in production processes. From ingredient selection to packaging, every step is taken with the planet in mind, positively impacting both taste buds and the environment.

Innovative Texture and Shelf Life Enhancers:

Texture matters and large-scale bakeries are incorporating innovative emulsifiers and texturizers derived from natural sources. These ingredients not only enhance the mouthfeel of baked goods but also contribute to extended shelf life without compromising on quality.

Gluten-Free and Allergen-Friendly Delights:

Acknowledging the prevalence of food allergies and sensitivities, large-scale bakeries are expanding their offerings to include gluten-free and allergen-free options. Now, everyone can savor the joy of freshly baked treats without worry.

Artisanal Love:

Large-scale bakeries are bringing a touch of artisanal flair to their creations. By incorporating artisanal ingredients, these bakeries are satisfying taste buds, and celebrating culinary diversity.

As large-scale bakeries continue to evolve, these ingredient trends reshape how we experience baked goods. From a focus on clean labels to embracing sustainable practices, the future of baking looks promising, diverse, and, most importantly, delicious.

Skidmore Sales offers thousands of ingredients that meet the demands of the dynamic and innovative world of large-scale baking.  Our team of ingredient experts can help you identify the ideal ingredient for your next bakery innovation.  Please browse our extensive catalog and contact us to get started.

International Sourdough September

Can you believe that bread is older than metal? Our earliest ancestors have been baking and eating bread since the Neolithic age. Historical records indicate evidence of primitive grinding stones, possibly used by humans to process grains and make flatbread.

While bread comes in various shapes and sizes, a common element is the leavening process. Nobody knows when or who discovered the method. The earliest records are from the ancient Egyptians. Some theories connect the rise of bread making in tandem with alcohol brewing. But without enough evidence, that’s what they remain: theories.

Before the invention of commercial yeast, all leavened bread contained naturally occurring yeast. For the unversed, it means bread always had a slower rise. Therefore, all bread was always sourdough. A quick trip around different kitchens in the world is a testament to this.

The Ethiopians use wild yeast to make injera. People in Ghana and Nigeria make ogi through fermentation. Sourdough was a household practice in Germany until brewer’s yeast became popular. The world has sourdough recipes from France that date back to the 17th century. The recipes detail using a starter that was fed and raised thrice before being added to the dough. Unsurprisingly, the French have always been particular about high-quality, tasty bread. A baker’s life isn’t supposed to be easy, after all.

The beauty of sourdough bread is in the time and patience it takes. The magic happens at its own pace. But as we all know, it is well worth it. The breadmaking industry did not feel the same way.

Sourdough faded into oblivion with the introduction of commercial yeasts. Commercial yeasts make production faster, more efficient, and less labor-intensive. Baking sourdough was no longer sustainable. Bakers turned their attention to the baguette, a faster-rising bread.

But we seem to have come full circle today. Thanks to television baking and Instagram, sourdough has reclaimed its moment in the spotlight. We’ve seen a love for sourdough rekindled or brand-new obsessions.

OFI Introduces deZaan Organic Cocoa Powder

OFI recently launched 100% segregated organic cocoa powder.  The deZaan Master 01 (011DQ) cocoa powder is farmed, sourced, and processed through a fully segregated supply chain to ensure its organic credentials.

The cocoa powder can be used in various applications, including dairy, confectionery, and baked foods.

According to their website, “this expertly crafted cocoa powder has a vibrant brown color, a wonderfully fine texture, and a rich chocolate taste.  This is the pinnacle of organic cocoa powder.  It’s also supported by the availability of full traceability and organic certifications.”

Latest from Kerry: Consumer Emotion Driving Global Cheese Innovation

Recently Kerry surveyed 8,790 consumers across 16 countries on six continents to learn more about their snacking behaviors and preferences.  They investigated how customers responded to cheese-flavored savory snacks and researched new product development.  As a result, Kerry has flagged the potential for food manufacturers to connect with consumers on an emotional level.

Foodingredientsfirst.com recently sat down with representatives from Kerry to learn more.

According to the article, Kerry found that consumers have a deeply positive perception of cheese flavors in savory snacks, with 62% stating that cheese flavors make savory snacks more exciting.

Cheese-flavored snacks outpaced the savory snack category in new product launches, demonstrating the further potential for innovation.

While 77% of consumers globally said that taste is the number one reason they love cheese, preferences vary across different markets and geographies.

Cheddar, mozzarella, and parmesan are popular among respondents in North America and Europe.

The article stated, “The research also explored top flavors based on snack-type, with cheddar reigning supreme worldwide and cited as the most appealing cheese profile across potato chips, popcorn, and cheese puff concepts.”

Regarding the research, Soumya Nair, global consumer research and insights director, told Foodingredientsfirst.com: “Cheese is a truly cultural experience, shaped by different geographies, generations of rich culinary history, local ingredients, and traditions.”

Although many consumers love classic, single-cheese flavors in savory snacks, there is plenty of scope for mixing things up. A significant percentage – 50% – tell us that creative additions such as herbs, spices, and chili are variants they look for,” Nair explained.

Skidmore handles many Kerry ingredients.  Contact your sales representative to identify the ingredients that are ideal for your next innovation.  See the full article here.

GPC Introduces Fybrin™ RS, High-Fiber Resistant Starch

Grain Processing Corporation (GPC) has introduced Fybrin™ RS, a corn-based resistant starch, low on calories that can be used in formulations to achieve high fiber claims.

According to the GPC website, “High fiber, low profile, FYBRIN™ RS is a tool to assist formulators in reducing calories. For example, replacing 20% flour with FYBRIN™ RS can significantly reduce calories in baked goods and other food products.”

In an interview for a recent article from Foodingredientsfirst.com, Kelly Belknap, business development manager for GPC, stated “Our company is very focused on fiber and growing into that area, just with the many health benefits of fiber, anything from gut health to calorie reduction. Fiber covers many of those health points.”

She continued, “There’s just an overall increased recognition between the role that fiber plays in overall health, from anything from satiety to weight management to immunity. With COVID-19 we’ve all been researching how to boost our immune systems.”

Fybrin RS can be applied in pasta, tortillas, pizzas, and even beverages.

Fybrin™ RS is:

  • Gluten-Free
  • Non-GMO available
  • Non-allergenic, produced from corn
  • Low water-holding capacity
  • Minimal flavor

Skidmore Sales proudly handles a wide variety of GPC products.  Contact your sales representative to identify the ideal ingredient for your next innovation!

Skidmore Sales Welcomes New Employees

When you succeed, we succeed!!!   We are committed to having the resources and staff in place to provide the services you need to grow your business.  For that reason, we are excited to welcome several new team members!  Let us introduce you to:

Aaron Zellner, Inside Sales Representative

Avery Smith, Inside Sales Representative

Mike Finfrock, Regional Sales Representative

Sarah Wood, PhD., Regional Sales Representative

Jessica Allen, Chief Information Officer

Chicago Is OUR Kind of Town! Looking ahead to 2022 IFT FIRST

OK, we’re not the late, great Frank Sinatra or even the Blues Brothers, but we are humming with excitement as IFT returns, live and in person, to Chicago’s McCormick Place!

Food industry professionals from all over the globe will attend the 2022 IFT First Annual Meeting and Food Expo, July 10-13, 2022. The show promises more than 1,300 exhibitors, over 100 sessions and conversations with industry professionals, and more than 20,000 of our peers convening in the Windy City to learn, celebrate, and connect. As “the industry’s largest collection of food ingredients, food safety & quality, technology, equipment, processing, and packaging suppliers,” you can be among the first to learn and see the future of food.

IFT FIRST promises you can “Fuel your passion for the science and the business of food through IFT FIRST’s thought-provoking scientific, business, featured sessions, multi-session conversations, full on-demand library, 500+ research posters.”

Due to the pandemic, IFT hosted the event virtual-only in 2020 and 2021. Like everyone else, we have missed it! The employees of Skidmore Enterprises are excited to connect with you and experience all IFT FIRST has to offer! We will have representatives from all our companies at the show. Contact your Essex Food Ingredients, Processor’s Choice, Skidmore Sales, H&W Ingredients, and Dayton Foods representatives to catch up in Chicago and look for us on the show floor.

While this year’s event will be in-person, IFT offers a hybrid, online-only option for those who cannot attend. Use this link to learn more.

Woodland Foods Introduces Three New Ingredients

Woodland Foods has introduced three new ingredients to their expansive product catalog:

  • Dried Guava Slices – packed with nutrients and a sweet and tart tropical flavor, perfect as a topping or snack.
  • Mesquite Bean Powder – rich in dietary fiber and protein, this sweet and slightly nutty flavor can be used in a variety of applications.
  • Organic Apple Cider Vinegar Powder – a convenient way to store and use the sweet and tangy flavor of this fruity vinegar.  Ideal for salad dressings, marinades, chutneys, and preserves.

Skidmore Sales offers hundreds of ingredients from Woodland Foods.  Contact your sales representative to learn more about these new ingredients.