- 1. Harlan Meinwald Nestl Professional Culinary Product
Development Support July 10, 2008 Technical Challenges in Sodium
Reduction A Product Development Perspective
2. Objectives:
- Discuss success factors in reducing sodium
- Share formulation strategies in reducing sodium
- Share experiences in reducing sodium
3. What is Nestle Professional?
- NP supports Food Service customers
- 2 main markets: Branded & Custom
- In US, NPCulinary products include:
-
- Frozen: Stouffers & Lean Cuisine
-
- Concentrates, RTU Sauces, Other: Minors
-
- Tollhouse, Carnation, Libbys, etc
4. Success Factors Management Commitment Expertise
Communications 5. 6. What is NPs Strategy re Sodium?
- Branded products: Continuous improvement
-
- Establish objective limits on a category-by-category basis
-
- Determine current products which are out of range
-
- Establish plan to bring within range
-
- Develop new products within range
-
- Develop suitable recipes for customers
- Custom products: Advocate and support customer efforts to
reduce sodium
7. Sources of Sodium Salt Baking Soda / Powder (sodium
bicarbonate) Curing (sodium nitrite) Flavor enhancing (msg,
disodium inosimate) Other (sodium benzoate, etc.) 8. What does salt
do?
-
- Unique, Impact, Enhancement, Metallic
- Reduces Water Activity / CCP
9. Flavor Formulation Advice It depends 10. End to End Process
Idea Generation Concept Development Product Development Marketing /
Business Plan Manufacturing / Kitchen Scale - up Detailed Product
Specifications / Training Commercialize & Make Available
Implementation Phase Development PhaseIdea Generation & Concept
Development Dev. Objectives & Strategies 3 4 5b 5a 6a 6b 7b
Innovation Strategy & Priorities Situation Analysis 1 2
Industrialization / Recipe Manual 7a ACulinary conceptis identified
1 An aspirational recipe is developed 2 An operational recipe is
developed 3 Product is launched / menued 4 11. Developing a
Strategy
-
- Match / Preference / Acceptance
-
- Other sensory / performance aspects
12. War Story #1 Marketing wants to reduce sodium content of a
signature frozen entre by 200 mg.PD explores alternative concepts
and recipes.Mktg decides to keep current concept.PD reduces salt in
current recipe (no other changes).Reformulated product passes
preference panel.Current Status : Preparing to launch. 13. War
Story #2 Customer of frozen entrees wants to reduce sodium content
from 1100 mg per serving to 750 mg.They plan to do this in 3
stages, ~10% at a time.Current Status : All products have samples
pending at 10% sodium reduction.Customer is deciding whether to do
match, preference, or acceptability testing. 14. War Story #3
Customer of dry soups wants to reduce sodium content 15%, matching
flavor as closely as possible. PD develops match using potassium
chloride, yeast extract, and a natural flavor.Current Status
:Customer implementing reformulation. 15. War Story #4 Marketing
wants to launch natural bases which are low sodium, same price,
same handling, and same flavor profile as current bases.PD works
with several flavor companies and internal resources to develop
product and demonstrate trade-offs. Current Status : Launching
natural bases which are reduced sodium (25%), slightly more
expensive, same handling, and a more home-made flavor profile
versus current bases. 16. War Story #5 Part 1 :Customer requested
25% sodium reduction and flavor match of a concentrate.Product
passed blind panel, but customer felt it was not close enough in
finished recipes and had some (undefined) off notes.Part 2
:Customer requested 75% sodium reduction without flavor
match.Removing the salt changed the handling from Keep Refrigerated
to "Keep Frozen, which did not work as well in their
kitchens.Current Status :On Hold.Customer developing nutrition
strategy.Will then define limits and priorities for menu items. 17.
War Story #6 Customer purchasing and operations initiated project
to improve handling in the kitchen without raising cost or changing
the product.Chef also requested 15% sodium reduction, smaller
carbon footprint, and a more natural ingredient statement. Current
Status :Development in process. 18. Conclusion
19. Advice
-
- Communicate with customers
-
- Communicate with suppliers
- Control Portions (More Better)
- Consider a Step-wise Approach
20. Wrap Up Questions?
