Target flavour
Set the target for spice intensity, salt, heat and herb notes in the finished product. A dry blend will not taste the same after cooking or reconstitution.
Seasoning and sauce solutions
for your product.
From dry seasonings to marinades and sauce bases: an approach that brings flavour, texture and production requirements together.
Flavour, texture and
production performance.
Suitable format
Powder blends, liquid marinades and thick sauces require different dosing and mixing methods. Select the format around the production line.
Consistent results
Define a standard preparation method and measurable acceptance criteria. Comparing taste, texture and appearance under the same conditions makes recipe changes easier to assess.
Seasonings and sauces
by application.
Dry seasoning blends
Potatoes, vegetables, meat and prepared meals
Paprika, black pepper, cumin, garlic, onion and dried herbs offer a starting point for different flavour profiles. Salt and spice intensity need to be balanced in the finished food, rather than judged from the seasoning alone.
Production considerations
Particle size, blend uniformity, surface adhesion and dosing during production.
Marinade systems
Meat, poultry, fish and vegetable applications
Oil-based, water-based and emulsified marinades provide different ways to carry seasoning onto food. Garlic, paprika, pepper and herb profiles are considered alongside the desired flavour, colour and cooking method.
Production considerations
Coating level, surface coverage, holding time and appearance after cooking.
Cooking sauce bases
Tomato, spiced and creamy recipes
Tomato powder, onion, garlic and spices can form the flavour base. Depending on the recipe, starches or hydrocolloids may be considered separately for texture. Seasoning and thickening ingredients perform different roles.
Production considerations
Reconstitution ratio, lump-free dispersion, viscosity after heating and texture during service.
Dip and dressing blends
Yoghurt, mayonnaise or plant-based bases
Garlic, onion, dill, parsley and pepper can be selected to complement the base. A blend can taste quite different in two bases with different fat levels, acidity and texture.
Production considerations
Compatibility with the base, spice distribution, texture after standing and water separation.
Barbecue and chilli profiles
Grilled foods, wings, burgers and glazes
Paprika, chilli, garlic and spices are balanced with sweetness, acidity and, where appropriate, smoke notes. The way heat builds and whether it masks other flavours matter as much as its intensity.
Production considerations
Consistency of heat, coating behaviour and performance when exposed to heat.
Umami and savoury bases
Soups, sauces, stocks and prepared meals
Yeast extracts, vegetable ingredients and spices can be considered to build savoury depth and a fuller flavour. Their contribution to salt and taste needs to be assessed within the complete recipe.
Production considerations
Target flavour, salt balance, interaction with other ingredients and ingredient declaration.
Ingredients are formulation examples. Final composition and use level vary with the selected blend.
Every ingredient
has a role.
Spice profile, flavour intensity and sauce structure are developed with different ingredients. A well-balanced recipe brings these functions together around the finished product.
- Spices and herbs
- Build aromatic character and visible spice texture. Grind and particle size are selected for the application.
- Vegetable ingredients and savoury bases
- Onion, garlic and tomato support the core flavour profile. Options such as yeast extract are assessed against the needs of the recipe.
- Texture and carrier systems
- The use of starches, hydrocolloids or carriers depends on the format. Adjusting seasoning and establishing sauce texture are separate development tasks.
What matters
on the production line?
- In dry blends
- Assess flow, moisture sensitivity, mixing and portioning. Check how the blend behaves with the dosing equipment used in production.
- In sauces and marinades
- Consider viscosity, compatibility of oil and water phases, particle distribution and adhesion to the food. Assess flavour at the intended application rate.
- In finished-product trials
- Trial heating, cooling, holding and, where relevant, freezing and thawing under the actual process conditions. Validate shelf life and storage for the final recipe and packaging.
What should you look for
in a blend?
What are you making?
A sauce, marinade and dry seasoning may need different blends. Start with the finished product and the flavour you want.
How does it perform?
Trial the blend in your own recipe. Check flavour, texture and appearance after cooking and holding.
Do the ingredients meet your needs?
Review the ingredients and allergens. Confirm the use level, storage conditions and shelf life against the product specification.
Explore our
seasoning collection.
Discover Meat, Cajun, Fajita and the other blends in our collection, with ideas for using each one.