the benefits of using dehydrated vegetables in food design

The Benefits of Using Dehydrated Vegetables in Food Design

September 25, 2013

Sensient Natural Ingredients

Mexico City, Mexico

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Topics to be discussed

Background

History of Dehydrated Vegetables

What Makes Fresh Vegetables Great?

Dehydrated Vegetable Considerations

Natural

Food Safety, Traceability

Convenience

Functionality

Consistency of Flavor

Cost Savings

Wrap It Up – Questions, Contact Information

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Background

Sensient Technologies

Global reach

Colors Division

Flavors Division

Sensient Natural Ingredients, aka Sensient Dehydrated

Flavors, new to Mexico and Latin America – Juan Villarreal,

Efrain Vazquez, Nestor Ramirez

Chef for Sensient Natural Ingredients, a division of Sensient

Worked in Packaged Salad, Restaurant, Refrigerated Pasta,

and have been with Sensient for almost 10 years

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History & Background

Drying foods is the oldest method of food preservation

Types of dried foods include

Grains

Meats

Fish

Vegetables

Spices

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What makes fresh vegetables great also makes them

challenging for food manufacturing

Seasonality

Growing regions

Shipping costs, Refrigeration costs

Texture

Short Shelf Life

Food Safety, Bacteria, Foreign Materials

Need to process and prepare them before usage

Waste generation & disposal costs

More difficult government regulations every year

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DEHYDRATED VEGETABLE CONSIDERATIONS

Natural

Food Safety, Traceability

Convenience

Functionality

Consistency / Standardized Flavors

Cost Savings

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Natural

Vegetables are harvested in the field, are cleaned and processed

in a number of ways including

Air Drying

Freeze Drying

Vacuum Drying

Water is removed

NO chemical preservatives added

NO additional processes take place

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Air Drying

Perfectly controlled warm air to maintain the freshness of our vegetables.

Pressurized blanching and precooking equipment

Controls cooking time from instant to 20 minutes or more

Freeze Drying

Fresh vegetables are frozen immediately after the harvest

Frozen vegetables can be freeze dried throughout the year

Vacuum Dried

Dried products are cooked for a very short time at high pressure, then released to the vacuum

No additives required

Quickest rehydration

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Food Safety & Traceability

No water activity during storage, therefore no loss of product and

no bacterial growth

Vegetables are cleaned, prepped, cut, sealed in package which

minimizes the introduction of foreign materials

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Convenience

Packaging can be customized for batches or blends

Your formula can be blended and added directly into the cooking

process

No need to measure, weigh, or blend

Readily available product sizes include

Powder

Granules

Chopped or Flake sizes

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Functionality

Can be used to absorb excess water

Extra fiber can be “hidden”

Different cut sizes give different texture characteristics

Key to Success is to use in the appropriate application

Limits: not fresh, texture dependent items i.e. “Pico de Gallo”

Soups

Salad dressings, Marinades

Cooked and canned foods

Side dish kits

Enhance color of products or visual appeal

Regional Flavors

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Consistency

Available throughout the year

Batch to batch flavors remain identical

Variation year to year minimal compared to fresh

Cost variation is minimal compared to fresh

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Cost Savings

Shipping – more product vs. fresh

Combined loads

Warehouse / Storage costs lower per kilogram

Refrigeration – not needed or minimal required

Waste disposal – minimal to zero

Customized blends

Save labor time

Save labor costs

Reduce mistakes

1 kg

4 kg

=

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Wrap Up – Questions, Contact Information

Efrain Vazquez – [email protected]

Juan Villarreal – [email protected]

Nestor Ramirez – [email protected]

Mexico City office: +52 (55) 1107-0531

Turlock, CA headquarters: +1 (209) 667-2777

mailto:[email protected]



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¡MUCHAS GRACIAS !

the benefits of using dehydrated vegetables in food design

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