Frontline Food Consultants and Engineers offer the full range of consultancy services related to savory and culinary products, their development production, new product development, compliances, machinery and plant setup and commercialization. Whether you are preparing fancy food items such as sauces and spices or cooked foods such as soups and ready-to-eat meals our Recipe formulation & sensory evaluation services enable you to develop products to meet consumers’ demands. Our team of food technologists concentrates on producing the highest quality and rich taste of ingredients and their innovative application in compliance with the latest trends such as artisanal, organic, or low-sodium preferences.

We also provide ingredient sourcing and Supplier Network Optimization, Process Automation and Efficiencies Consulting for high-volume production. Our Sensory Testing and Product Validation Services help confirm that your savory products have the flavor profile and the correct texture to meet consumer satisfaction when your products are released in the market. We also help with Cold Chain and Shelf-Life Extension Solutions guaranteeing that your products remain fresh to the customers and as tasty as when they were packaged. Offering Regulatory Compliance and Packaging Design Consulting, we can ensure that your products are safe, aesthetically appealing and have the proper labels. Third Party Manufacturing services also enable you to scale up your business. 

What are Savory & Culinary Products?

The savory and culinary product segment is a highly numerous and extensive field that includes savoury snacks, ready-to-cook meals, sauces and seasonings, and cheese products. Savory and culinary products are produced by using quality raw materials, of herbs, spices, oils, meat, vegetables and broth. These ingredients are then put into recipes meant for tastes to be savory and can be a mix of products that are deeply flavored, smoky, tangy or spicy. 

After the ingredients have been chosen they are then ground, boiled or incorporated inside the product line. For instance based on cooking, simmering of sauces and soups to combine flavors or thickening of sauces or soups, and seasoning to ensure even distribution of seasonings throughout the food mixtures. Other related concepts to convenience food are time-scattering involving preparations of meals that are packaged in small portions that are ready to eat as they involve cooking and packaging of the portions in a meal that is ready to be eaten and then packaged in a suitable pack that will facilitate its consumption. During formulation the reliance of the savory foods on ingredients with umami flavor volatiles like soy sauce, mushrooms, tomato paste or meat extract. BBQ sauces, rubbing mixtures, and marinade are fundamental to create an overall sensory satisfaction; spices or garlic, chili, cumin, or oregano contribute to the taste.

Catalog of tasty & cooking goods

  • Savory Snacks: The part of chips, nuts, pretzels, crackers, and popcorn also fall into the same category.
  • Ready Meals: There is heat and serve meals and these include frozen meals, meal kit meals and canned meals. 
  • Sauces and Condiments: Any product such as tomato sauce, barbeque, sauce, hamburger’s ketchup mustard, mayonnaise, and many different kinds of salad dressings. 
  • Cheese Products: Cheese regular, chunk or spread, processed cheese, and cheese products.

Continuous Industrial Innovations for Preparing and Conserving Palatable & Edible Commodities

  1. Ingredient Selection:
  • Base Ingredients: Quality meats vegetables grains and dairy produce.
  • Seasonings and Spices: All the above food ingredients are natural herbs and spices such as flavors, and fragrances are used where applicable.
  • Preservatives: An enhancer of the taste, a coloring agent for the novelty but not for looks, and a preservative, but not at the expense of the nutritional value of the product.
  • Flavorings: Employment of natural and artificial flavors with an aim of having the right flavor.
  1. Preparation and Cooking:

Savoury Snacks Production:

  • Preparation: Cleaning and preparing raw materials before preparing food such as washed peeled and sliced potatoes, corn, and nuts.
  • Cooking: Sticking, stewing, roasting, boiling or sautéing ingredients to acquire a particular texture.
  • Seasoning: Baking spices that could be introduced into the dish after it has cooked.
  • Packaging: This is placing and sealing inappropriately harvested moisture-proof gas bags so that it does not affect fresh quality.

Ready Meals Production:

  • Preparation: Meats, vegetables and grains preparation and portioning.
  • Cooking: Preparing the ingredients just or jointly depending on the cooking process in a particular recipe.
  • Assembly: Layering and packing meals that are made up of already cooked individual parts or components.
  • Freezing or Canning: Sous vide method of cooking and flash freezing of already prepared meals that are to be reheated later, or even canning.
  • Packaging: Preserving meals in food containers to enhance their quality and microbiological quality.

Sauces and Condiments Production:

  • Mixing: Mixing base components inclusive of tomatoes, vinegar, oils and spices.
  • Cooking: Cooking the mixture so that great flavor and right consistency is formed.
  • Blending: Uniformity of texture by using the process of tempering.
  • Pasteurization: Coking the sauce to kill dangerous microorganisms.
  • Packaging: Sealing in containers, which must be sterilized, the filling is carried out in them or in jars.

Cheese Products Production:

  • Milk Processing: Homogenizing and disciplining milk so that it is fit and fine for diverse use.
  • Coagulation: Stirring rennet and cultures, to coagulate milk or form slices of curd from milk.
  • Cutting and Cooking Curds: Products of curd cutting techniques – to help release whey and cook to develop texture.
  • Molding and Pressing: Cutting curds into cheese molds and pressing in order to obtain suitable weight and to expel whey.
  • Aging: Using cheese to mature in order to acquire taste and texture.
  • Packaging: Capping or packaging in a way that preserves its freshness and food quality for a longer period of time.

Equipment Used

Savory Snack Production Equipment:

  • Slicers and Peelers: For preparing raw materials.
  • Fryers and Ovens: For use in baking snacks to the required doneness.
  • Seasoning Machines: For spraying, breading or even application of seasoning on snacks.
  • Packaging Machines: This type of snack packaging is particularly used for filling and sealing snacks that are packed in moisture-proof bags.

Ready Meals Production Equipment:

  • Mixers and Blenders: For combining ingredients.
  • Cookers and Ovens: For cooking parts of products that have been prepared in advance.
  • Assembly Lines: For portioning of food and putting the meals together.
  • Freezers and Canning Machines: For preserving ready meals.
  • Packaging Machines: For example sealing food items that are put in tight containers, such as pots are tightly seal-packed.

Sauces and Condiments Production Equipment:

  • Mixers and Blenders: For mixing and emulsifying solids and fluids and even for grinding and crushing materials.
  • Cookers and Kettles: This turkey component is great for thinning gravies, basting food, and cooking sauces.
  • Pasteurizers: It also comes in handy to heat sauces to guarantee safety.
  • Filling Machines: For anchoring and sealing sauces in sterilized bottles.

Cheese Production Equipment:

  • Pasteurizers: For processing milk.
  • Cheese Vats: For coagulating milk.
  • Curd Cutters and Cookers: He first designed cutting and cooking implements for curds.
  • Molds and Presses: Used in shaping and pressing of Cheese.
  • Aging Rooms: Cheese is stored for controlled maturation.
  • Packaging Machines: For covering of cheese or when vacuum packing cheese.

Quality Control and Testing

  • Sensory Evaluation: Sensory-trained panels assess the preferences, textures, and appearance of meat, bakery, and culinary foods to mention a few.
  • Nutritional Analysis: Analyzing to validate nutritional composition which is calories, fats, protein, and sodium.
  • Microbial Testing: Help to confirm that foods and other manufactured products they come across do not harbor bad bacteria or any form of pathogenic microorganisms.
  • Consistency Testing: Ensures thickness and smoothness of the sauce, some types of condiments and cheese.
  • Shelf-Life Testing: Establishes the shelf life of the products with reference to the storage conditions and how long the products can be consumed safely.