Something to stew about: whether it is a stew or soup, the plan for formulating a product will require a balance between flavor, texture, health and convenience. Otherwise, the alphabet soup will tell more than it should

Prepared Foods, August, 2005 by Marcia A. Wade

Soup or stew can serve as a side dish, a snack or a complete dinner. Manufacturers formulating soups should take into consideration the end-user's needs in order to ascertain nutritional, functional, sensory and economic targets.

Today, the food choices of many consumers are based on the individuals' food ethics, meaning they eat based on their personal dietary guidelines. Some are concerned with reducing sodium and cholesterol levels in an effort to avert heart problems, while vegetarians want full-bodied flavor without actually eating meat.

A report published by Mintel International (Chicago) found that popular "low in ..." positioning claims, such as low-calorie and low-fat, increased by 51% during the second half of 2004, in comparison with the first half, to meet with growing demands from health-conscious consumers.

Sodium content also has been slashed in response to recent research, which has highlighted the recommended daily intake as between 1,100mg and 3,300mg for an adult. "Soups, stews and side dishes that provide a variety for those seeking to adhere to similar guidelines will likely flood grocery aisles in coming years," reports Mintel.

"One of the most common and simplest ways to reduce calories from fat is with natural gums," says Carlos Sanchez, vice president of quality and technology at Juanita's Foods (Wilmington, Calif.). Fat has major functionality in flavor delivery. Suppliers have come up with improved types of gums to lower calories and still provide a good flavor delivery.

Also, suppliers have formulated dietary fiber into meat analogs. Fiber is a component that is beneficial in combating heart disease and certain types of cancer. Using soy or whey protein can enhance the healthfulness of the food. An FDA heart healthy claim can be assigned to a product containing 6.25g of soy protein per serving if the requirements for sodium and fat also are met. Additionally, naturally occurring soy isoflavones have been shown to reduce the incidence of breast and prostate cancers.

The Meatless Menagerie

"Processors typically use meat analogs with meat and poultry to improve nutritional quality and sensory acceptability, but incorporating vegetable protein as a meat extender can foster economic advantages, also," advises Matthew K. McMindes, global director of applied technology at a soy protein company.

Oftentimes, meat analogs are used in combination with real meat to enhance flavor or for cost benefits. The most common meat analog will use 70% of a meat ingredient, while the other 30% would include a blend of gums with flavorings, says Sanchez. The most typical example would be re-formed meat or meat that would otherwise be discarded or wasted. The other kind of meat analog contains 10%-20% meat, with the other 80% of ingredients consisting of another component, such as soy protein. There also are vegetarian meat analogs that can be made with soy, dairy or wheat proteins.

"The protein nutrition from textured soy protein concentrates is similar to meat, milk or egg protein and since they are high in protein (70% on a moisture-free basis), protein per serving targets can more easily be achieved [in soups]," explains McMindes.

Furthermore, meat alternatives do not contain cholesterol, are typically lower in fat and calories, and appeal to consumers who have religious dietary restrictions, those who have made vegetarian lifestyle choices or "flexitarians," those who want to reduce their consumption of meat products.

Textured soy protein (TSP) is very easy to use in a soup or stew, says McMindes. Meat analogs are prepared by hydrating high-quality vegetable protein ingredients such as soy protein isolate, soy protein concentrate, textured soy protein concentrates, wheat gluten and textured wheat gluten, either singly or in combination with flavorings, colorings and other minor ingredients. "High-quality meat analogs and high-quality meat used in soups or stews have a similar shelflife," offers McMindes. However, these textured soy proteins do not require pre-cooking, as do their meat counterparts.

"Meat analogs can be formulated to have eating qualities indistinguishable from their meat counterparts," says McMindes. The products can take the form of meat granules, chunks, flakes or shreds. They can emulate emulsified meats such as frankfurters; whole muscle meats such as shredded chicken breast, pork or beef; ham-type cubes; and even fermented meats such as pepperoni. All of these can be added to soups or stews. With the addition of caramel coloring, TSP can be formulated to look like cooked beef in soups and stews.

When using protein ingredients, moisture retention can be impacted by the pH of the soup or stew. Low-pH soups, such as those that are tomato-based, reduce the water-holding capacity of the protein ingredients. In high-pH soups, the protein ingredients will hold more moisture, explains McMindes. "This can be advantageous if a softer texture is desired or be challenging if a firm texture is desired." Discussing texture targets and pH levels with a protein supplier prior to formulation will help fashion the ideal protein for the application.