A new range of flavoured meat glazes for 2002 is now being trialled by several manufacturers. The flavours are a combination of some old favourites with several others from around the world, and considerable effort has been expended to make the resultant glazes visually interesting.

Of interest to many manufacturers will be a range of Cold Thickening Sauce Mixes. These are easy to mix in cold water, to give a thick sauce which is freeze/thaw stable, with a long shelf life, and are proving to be suitable for a variety of applications. Flavours so far developed range from Sage and Onion to Tikka Masala.

A considerable degree of work has gone into products for comminuted meats, including Meatball Mixes (from Mushroom with Herbs to Hickory Smoke BBQ), Burger Seasonings in a large variety of flavours (Cajun, Pizza, Horseradish & Onion, Coronation Chicken, for example), and Grillsteak Mixes (including Chinese, Moroccan, Chilli/Mint and Lemon, and Rosemary & Redcurrant).

New to ARP are Bread Flavours, but we have to date worked on over two dozen different varieties, from Tomato & Peppers to Sage & Black Olive. It has proved possible to produce breads which are really attractive both in taste and appearance.

Work continues on flavouring mixes for instant porridge, drawing upon some of our experience in making flavours for milk shakes, and on flavours for pot noodle type snack meals.

We have found it possible to produce organic bouillon mixes, albeit in only a limited variety of flavours, because of the necessary restrictions imposed by organic regulations.

Our most recent success is to market a pastry glaze in powder form, which is easy to use and produces very satisfactory results, so important in the presentation of pastry goods.