Success story: BBQ sauce BBQ sauce gets clingy Challenge A BBQ sauce manufacturer wanted to explore two approaches: 1.Value optimization Maintain product texture while reducing tomato solids to lower costs. 2.Texture transformation Improve ability to cling to breaded chicken pieces. Request a sample of PRECISA™ Cling 50 What’s the best way to get BBQ sauce to cling in all the right places? Begin with a plan. Return to website foodinnovation.com Success story: BBQ sauce This document requires Adobe Reader version Step 3: Sensory (cont.) 6.0.1 or later. To view this document, please Our rapid, robust and data-driven approach to optimizing texture download Adobe Reader from: Step 4: Process Step 2: Insights http://www.adobe.com/ Step 1: Goals •Decrease tomato solids to reduce costs Texture target •Build back texture to preserve the eating experience Maintain current texture while enhancing cling and elasticity, and reducing tomato solids by 35% •Improve cling to chicken pieces 1.D EFINE BUSINESS GOALS FOR THE PROJECT AND PRODUCT To accelerate the process, we define: Jacketed, kettle cook •Terms: Thick, pulpy, cling •Technical requirements •Flow: Increase elasticity to impact cling Step 5: Formulate Step 3: Sensory •PRECISA™ Cling 50 at 2.34% Key textural attributes •Tomato-solid reduction of 35%, from 16.1% to 10.5% •Oral viscosity Texture solution •Pulpiness Let us help you create your own success story. Surface shine in container Surface grain in container Residual mouthcoating •Nutritional requirements •Important targets and benchmarks 2.GATHER CONSUMER INSIGHTS Consumer language is broad and sometimes hard to measure. To help our manufacturers succeed, we need to first understand consumer desires. 3.E VALUATE SENSORY ATTRIBUTES BBQ SAUCE Mouthdrying •Label requirements or desired claims •Timelines and metrics PRECISA™ Cling 50 •Cling/elasticity •Relevant consumer information Surface grain on back of spoon Rate of breakdown Stringiness AND SET TEXTURE TARGET To find key attributes for an application, we characterize products in a range of textural diversity. Then we plot and compare them in a texture map. 4.U NDERSTAND IMPACT OF YOUR PROCESS ON TEXTURE Equipment, time, temperature, shear and acidity Mixes with saliva Viscosity (stir) 5.F ORMULATE FOR TEXTURE TRANSFORMATION AND/OR VALUE OPTIMIZATION Pulpiness (oral) Viscosity off spoon Evenness of mouthcoating Viscosity (oral) Cohesiveness Control Reduced tomato solids National Starch Food Innovation 10 Finderne Avenue, Bridgewater New Jersey, 08807-3300 U.S.A. Directory Assistance Tel: 1-866-961-NATL (6285) Fax: 1-609-655-4402 Internet: www.foodinnovation.com Utilizing data gathered throughout the DIAL-IN approach, combined with National Starch’s texture understanding and capabilities. TEXTURE SOLUTION National Starch Food Innovation (Canada) 106 Summerlea Road Brampton, Ontario L6T4X3 Customer Service: 1-866-414-1263 Technical Service: 1-866-414-1263 The information given and the recommendations made herein are based on our research and are believed to be accurate but no guarantee of their accuracy is made. In every case we urge and recommend that purchasers before using any product in full scale production make their own tests to determine to their own satisfaction whether the product is of acceptable quality and is suitable for their particular purposes under their own operating conditions. No representative of ours has any authority to waive or change the foregoing provisions but, subject to such provisions, our engineers are available to assist purchasers in adapting our products to their needs and to the circumstances prevailing in their business. Nothing contained herein shall be construed to imply the nonexistence of any relevant patents or to constitute a permission, inducement or recommendation to practice any invention covered by any patent, without the authority from the owner of this patent. ©2010 National Starch LLC