Agriculture Reference
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Applications of natural ingredients in
savoury food products
R. H. Hall, Newly Weds Foods Limited, UK
Abstract:
This chapter begins by discussing the reasons behind the drive towards natural
food ingredients. It then reviews the range of the most popular natural food ingredients
currently available, before describing ways of formulating a savoury food product using
natural ingredients by means of a pyramid building block approach. The chapter includes
case studies of various savoury food products and also discusses snack seasonings, liquid
systems and coating systems. Current challenges facing the savoury food developer are
also considered.
Key words:
seasonings, marinades, sauces, snack seasonings, liquid products, coating
systems, removal of E numbers.
13.1 Introduction
Natural ingredients have always been used in savoury food products but only
recently have they been used almost to the exlusion of non-natural ingredients.
The main growth in processed savoury products took place mainly in the late
1970s and 1980s when the basis for most products were salt, monosodium
glutamate (MSG) and hydrolysed vegetable proteins (HVP) in conjunction with
fl avours which were in the main artifi cial (Wilson 2008). Natural fl avours and to
some extent nature identical fl avours were relatively little used if at all. Artifi cial
coal tar derived colours were also the norm. So why did this change?
The major food supermarket retailers in the UK moved food forward in the late
1980s and 1990s when there was an overall trend towards the removing of
artifi cial fl avours, colours, monosodium glutamate and food additives along with
genetically modifi ed (GM) ingredients. Iceland led the UK food retailing industry
in removing artifi cial colours and fl avours, which it had eliminated from all its
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