Fuel for Organic Food Development

In just 10 years, organic food has grown from a small niche market of mostly produce to the current lines of mass-marketed, full-flavored convenience products. Eatem Foods Company was among the first to introduce organic bases to the industrial market.

“In those early days, the biggest challenge was sourcing organic ingredients that met both our flavor criteria and our microbiological specifications,” says Jerry Santo, director, corporate purchasing. “One of the most-critical aspects in maintaining organic business is the development of a quality supply chain. Sourcing is just as difficult for companies today, and so is keeping up with newest organic raw materials. The dynamic nature of the organic industry presents challenges—such as demand exceeding supply of raw ingredients and the changing interpretations of the National Organic Program regarding the 5% acceptable range.”

At first, Eatem Organic Bases were mainly the flavor backbone of soups and broths. Now the company’s flavors are included in a variety of organic products—from frozen pot pies to appetizers. Simply being “organic” was unique at first, but the authentic flavor the products provided made them immediately successful; organic products had to be comparable to mainstream products with the same high taste expectations. In a culinary sense, today’s consumers are savvier, and organic manufacturers must differentiate their products with unique, exceptional flavors.

Eatem has kept pace with industry’s more-sophisticated demands. “We are committed to taking organics to the next level as we explore new opportunities to support R&D,” states Jim Gervato, president and CEO. “Our goal is to anticipate the development needs of organic manufacturers.”

John Randazzi, chief technical officer, agrees: “We keep a creative, open mind using the latest technical resources. We listen to our customers and give them exactly what they want.”

This product line includes bases, broth and flavor concentrates that provide a spectrum of flavor attributes—from core flavors to fully developed systems, such as ethnic variations, comfort flavors and customized products. Enhancement is more than increasing flavor; it is a melding of everything in the formula. For example, Organic Chicken Broth Concentrate is created from free-range chickens. “Our organic flavor systems are technically leveraged to perform in the finished application process for which they were designed. Products are tested in typical applications in product development processes such as retort, aseptic or frozen before being sent out,” explains Randazzi.

There are some 25 varieties of beef, chicken and vegetable flavors, in paste form, packed in 50 lb. pails and 600 lb. drums. Frozen shelf life is six months. Do not thaw until ready to use, since shelf-life extenders are not allowed in organic processing. Usage levels vary from 0.02% to 3.00% depending on variety.