Getting good marks: grilled vegetables are value-added ingredients that, when formulated into convenience meals, enhance their flavor, appearance and mouthfeel. The addition of these vegetables also manifests manufacturers' dedication to superior, quality cuisine

Prepared Foods, Nov, 2004 by Marcia A. Wade

"I think that, although it might not always be feasible, trying to manage the processing technique can resolve color leaching," says Rittman. Boisvert asserts that the short time and very high temperature (between 1800[degrees]-2000[degrees]F) used to produce fire-roasted and smokehouse-roasted veggies seals in their color.

Blanching, another common vegetable processing step, also impacts color. Blanching by either steam or water is a standard process that most IQF processors use to deactivate the enzymes before the vegetables are frozen. "Unfortunately, blanching strips the color from the vegetable and increases the moisture content," Boisvert informs.

"Our products are lower in moisture than most of the products on the market because we skip the blanching step. We start with fresh, raw produce and all of the heat comes directly from our grilling or roasting procedures." As a result, the vegetables have less syneresis, a firmer texture and brighter colors. "If someone wanted to use grilled vegetables as a sandwich topping, such as with a grilled Philly cheese steak, this would minimize the moisture migration onto the bread."

With a thorough understanding of grilling options and the correct processing techniques to achieve them, a manufacturer of grilled vegetables can add upscale quality and flavor to a meal that takes minutes instead of hours to prepare.

Website Resources:

www.comarco.net/veggies.htm--Comarco Products

www.mushroomcouncil.org/produclion/index.htm--Mushroom Production Information

www.kendall.edu--Kendall Culinary College

www.jon-linfoods.com--Jon-Lin Foods

www.charliebaggsinc.com--Charlie Baggs Inc.

Showcase: Mushrooms, Vegetables, Sauces and Cheese Ingredients

Showcase: Mushrooms, Vegetables, Sauces and Cheese Ingredients

This line of grilled, recipe-ready, premium IQF vegetables and fruits has a wide range of menu applications. Chef Sensation brand veggies and fruits are made using proprietary direct heat processes with no water blanching, for exceptionally high solid content and very low moisture. This processing method preserves important nutritional values as well as the natural color and flavor of these premium IQF/grilled products. In addition to the grilled products, the line also is available in sauteed, fire-roasted and smokehouse roasted varieties. Jon-Lin Inc., 877-566-5461, sales@jon-linfoods.com, www.jon-linfoods.com.

See why all of the most popular BBQ sauces, marinades and meat rubs contain naturally brewed soy sauce. You also have the opportunity to taste the reason why Yamasa is the preferred naturally brewed soy sauce for the finest chefs. When a fine chef prepares a meat dish, the chef wants the very best presentation, the best aroma and the best flavor. Yamasa's four-century-old brew process is a big reason so many chefs prefer Yamasa Naturally Brewed Soy Sauce. Whether it's a sauce, a marinade or a rub, the soy sauce helps to make the experience special. Yamasa, Masahiro Abe, 310-944-3883, mabe@yamasausa.com

This company specializes in custom development to meet a wide range of formulation requirements. Ventura Foods LLC Js a full line producer of sauces and marinades, with coast-to-coast manufacturing and distribution capabilities. The company strives to meet technology hurdles by utilizing industry-experienced R&D, QA and operations staff. Working together on state-of-the-art systems, Ventura Foods can design products to meet a wide range of client needs. The company also provides the best economical and practical packaging and delivery systems for all of its sauces and marinades. Ventura Foods LLC, Frank Stynes, 800-326-2253, fstynes@venturafoods.com