Balchem® Savory Solutions
Whether you want to make the perfect rib rub or the most delicious bisque on the market, our wide range of lipid systems and encapsulated ingredients can help you enhance the taste, texture, and aroma experience for your savory food applications.
Our Savory Segments
Balchem® Ingredient Solutions offers a variety of creaming agents, encapsulated salts and powdered fats used in a variety of savory foods ranging from rich seasonings to creamy soups.
Our savory segments include:
- Breadings & Batters: inclusions, encapsulated salts, and acidulants
- Soups, Sauces, & Dips: creamer systems
- Dry Rubs: encapsulated salts and acidulants
Need custom solutions for more than just savory?
The Savory Solution You’ve Been Searching For
A dish is only as good as its ingredients. This especially rings true for simple recipes that only consist of two or three ingredients. It’s crucial that the breading on the mozzarella sticks or the creamy alfredo sauce in the fettuccine is of the highest quality. One bad ingredient truly can ruin a whole dish.
That’s why we’ve devoted countless hours to researching savory ingredient solutions. Our goal is for you to be confident that the ingredients you’re using will deliver a product that is consistently delicious each and every time.
Our Process
Let’s take a deeper look into how we accomplish our goal. As a strategic ingredient supply partner, we help to maximize the growth opportunities for your company and products by:
- Understanding your company’s goals
- Addressing your market needs
- Innovating and optimizing your product offerings
- Taking advantage of the trends that are shaping and driving the industry
- Offering advanced manufacturing capabilities
Why Balchem Savory Solutions?
No matter what type or how many savory entrees appear on your menu or in the aisles of your grocery store, we have an ingredient solution to help improve it. We’ve created extremely versatile products that can be used for a wide variety of savory food options. We also have an experienced technical team that can help you create great tasting, on-trend concepts designed specifically for your target market. We pride ourselves on superior customer responsiveness and making the experience of doing business with us pleasant, easy and productive.
Savory Technologies
Due to the wide variety of foods that fall under the “savory” category, we use an assortment of different technologies such as inclusions, acidulants, encapsulated salts, and creamer systems. We are proud to be an industry leader known for integrating science into the food industry for over six decades. Listed below are a few specific ways we accomplish this.
Inclusion Technology
Balchem’s lipid-based inclusions are designed to impart any sensory experience your food product requires. These multi-component, custom-designed “delivery systems” protect and deliver flavor, aroma, color, texture, and nutrition to a food system.
Acidulant Technology
Encapsulated acidulants are used to control pH, develop acidic flavor profiles and increase production in savory foods. This technology can be used as an alternative to traditional fermentation methods, making the process safer and more efficient.
Encapsulation Technology
Our encapsulated products have excellent handling characteristics in production environments yielding a significant reduction in clumping, dusting and strong odors. We provide three specialty product lines including BakeShure®, ConfecShure® and MeatShure®. These products are specifically designed to provide tangible improvements in finished product quality and shelf life by controlling undesirable chemical interactions in food.
Batter and Breading System Applications
- Battered/breaded meat pieces
- CoExtruded items
- Biscuit toppings
Batter and Breading System Benefits
- Controls leavening reaction
- Encapsulated sodium bicarbonate, sodium aluminum phosphate (SALP) and monocalcium phosphate (MCP)
- Adds flavor without impacting chemical leavening, meat protein or batter adhesion
Creaming Agents
Creaming agents are spray-dried powdered emulsions that provide improved functionality to a wide variety of finished food systems. End-use applications include hot chocolates, cappuccinos, chai teas, smoothies, nutritional beverages, meal replacement products, prepared meals, side dishes, soups, sauces and more.
