Meat + Poultry - October 2004 - 56

NEW from
The fat content of
the base product is
perhaps the most
important element
when formulating.

Model "ESS" Heavy Duty Electric
Hog Stunner
*
*
*
*
*

Heavy duty transformer!
Voltage and amperage meters!
Capable of handling 300 hogs per hour!
Heavy duty ON/OFF switch!
Patented wattage control system that
avoids hemorrhaging!
* Heavy duty reinforced prod design!
* 6 volt waterproof control button!

Model "280"
Breastbone Opener
* New single gear head design,
helps lower maintenance costs!
* Features full 5HP heavy duty, waterproof, hydraulic motor! * Capable of
handling 1,100 hogs per hour! * Equipped with dual 24V anti-tie control
handles with instant stop blade for operator safety!

, Tt V

Air Tri-Purpose

Pork Chine
Bone Saw
*
*
*
*
*

Full 2HP air drive motor!
Adjustable front handle position!
Right & Left hand rotation models!
Available with 9", 91⁄2" & 10" blades!
Dual air trigger system with instant stop!

Model S-1008

Hand-Held Skinner
* Can reduce the cost of hand
trimming by 50% of more!
* Perfect for pork, chicken and turkeys!
* Ideal for patching pork bellies!
* Smallest cutting head available!
* Lightweight, only 1.9 lbs.

For more information call,
fax or see our web site!

BEST & DONOVAN
5570 Creek Road; Cincinnati, OH 45242, USA
Toll Free: 1 (800) 553-BEST
Phone: (513) 791-9180 * Fax: (513) 791-0925
www.bestanddonovan.com

cheeses or chocolates. Yet on the heels of those were the savory
flavors, including savory flavor enhancers, smoked flavors, Mexican, Tex-Mex, hot flavors and barbecue flavors.
Such interest indicated that the trends may favor fruits and other
sweet tastes, but rich, savory-flavored products continue to appeal.
This finding was supported by the next question in the survey. It
asked which flavors not listed in the first question would their company be most likely to use. The top choices were Latin American,
beef and chicken flavors.
One company manufacturing savory flavor systems is More
Than Gourmet, Akron, Ohio. C.E.O. Brad Sacks is a chef who
decided to commercialize his expertise. The company does not
produce ingredients, but instead manufactures concentrated glace and bases. Its products are made from bones, vegetables and
other flavors. Its mission is to make life easier for the chef or homemaker by doing all the hard work for them.
More Than Gourmet boils the bones and other ingredients for
hours, concentrates the flavors and packages them for distribution to foodservice outlets and to gourmet food shops. This saves
chefs (and consumers) hours of time and effort yet allows them
to serve rich sauces simply by diluting the concentrate with water
and heating.
The example of this company demonstrates how complicated it
is to use traditional methods to make rich savory flavors. Product
development scientists may use stocks or other bases in producing
flavor systems, but they will certainly not boil the bones to produce
those stocks. That involves too much time and money.
Having made the decision to buy a flavor, the next decision is
between artificial and natural options. The Mintel survey probed
this choice. It reported that the greatest problem with synthetic,
or artificial, flavors is that they do not truly represent the product
that they should. This is probably the main reason companies
elect to use natural flavors.
When developing a savory system for a given product, it is essential that the food developer and flavor house work together. If
the development process is not a partnership, the chances that
both parties will be satisfied are greatly reduced.

For more information, see ad index on Page 63

MEAT&POULTRY

www.MEATPOULTRY.com

OCTOBER 2004

http://www.bestanddonovan.com http://www.MEATPOULTRY.com

Meat + Poultry - October 2004

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