Synergy Launches Practical Sauce Bases
Made only with natural ingredients, they are free from artificial additives and preservatives, and crucially, low in salt. As a result, manufacturers can successfully balance the demand for clean labels, convenience and quality.
19/07/06 Savoury ingredients supplier Synergy has developed three practical new sauce bases which deliver authentic, restaurant quality sauces. The innovative velouté, demi-glace and béchamel bases are set to transform recipe formulation in the premium sauces and ready meals markets.
Synergy’s new products overcome the common quality and labeling issues of traditional complete dry sauce bases. Made only with natural ingredients, they are free from artificial additives and preservatives, and crucially, low in salt. As a result, manufacturers can successfully balance the demand for clean labels, convenience and quality.
From each of Synergy’s new bases, manufacturers can create a number of different sauces, allowing them the flexibility to reach a wide, but discerning, consumer base with diverse product ranges. The bases are supplied in an easy to use powder format, which manufacturers simply reconstitute and heat for rich, glossy, flawless sauces. By adding one or two ingredients, such as cream and mustard or red wine and onions, manufacturers can develop many different authentic sauces and gravies.
John Godwin, commercial director at Synergy’s savoury ingredients facility at Corby, comments: "Our goal was to produce sauce bases that bridge the gap between the chef’s aspiration and industrial reality. The result is premium, natural bases, which perform exceptionally well and offer our customers the complete solution they need."
