Stock & sauces focus: Taking stock

HUBBLE, BUBBLE, toil and…trouble? New products from Knorr indicate developments in the stocks and sauces sector at the moment - developments which Knorr executive chef and controller Ray Lorimer admits divide opinion.

The new products (see box) raise several key concerns. They are designed to meet the government's guidelines on salt reduction and healthy eating, make it easier for chefs to prepare sauces, regardless of their skill level, and mimic scratch-made stocks.

"Health concerns are government-driven," Ray says. "It's heartening, though, that not everyone wants it. There's a detachment between what the government wants and what the trade wants.

"What we are doing is complying with what we and everyone else is being tasked with. When you drive from the top, though, you will alienate traditionalists. There are lots out there who think you should add salt."

Of course, salt is there for a reason. It brings out the flavour of whatever is being cooked. Guidelines recommend each person consumes no more than 6g of salt per day, however. Ray says that it is "debatable" whether the new products will mean less flavour than their predecessors.

"I would say 'no' because we have worked hard to try and get the balance right," he says. However, plenty would say 'yes'."

Ray believes there are suppositions made about perceived 'nasties' found in food in these health-conscious times. "Take monosodium glutamate (MSG). A lot of chefs I speak to say 'Oh, I hope this hasn't got MSG in it'. We have never been sure if the industry knows exactly what's wrong with MSG. It's a naturally occurring ingredient. You find it in tomatoes, onions, mushrooms. There are areas of ignorance."

Knorr's reformulated Italian Tomato Sauces, allow "even unskilled kitchen staff the confidence to create tasty dishes" according to the launch's supporting material. It's a long way from the traditional image of chefs toiling over a pot full of raw ingredients to reduce down to a sauce. Knorr's latest products have been created with the practical requirements of today's busy kitchens in mind, says Ray.

"This is happening," he says. "It's not unusual to see people starting as pan washers and progressing to become chefs."

The new range is versatile. Ray explains: "You can just mix the Italian Tomato Sauces with pasta. Or you can take a piece of fish or chicken, put it in a lightly-oiled dish, cover with sauce, seal with foil and put it in the oven, or seal it with cling film and steam it."

Whether you're buying in pre-prepared stocks and sauces or making your own, Ray has a clear view on what characteristics a stock should have. "It should be full of flavour," he says, "not over-seasoned, clear and have a good aroma. The aroma should match the name of the stock. A good chicken stock should have rich chicken notes."

New productsRelaunched Demi-Glace dehydrated sauce mix: Simply requires addition of hot water. Meets the Food Standards Agency's guidelines on reduced salt content

Relaunched Italian Tomato Sauces: Seven varieties each contain enough vegetables so that one 90ml serving provides one portion towards the recommended five-a-day fruit and vegetable intake

Clear Bouillons: Unlike other products, clear, so they can be used for light soups and white sauces

Stock Reduction: Knorr's "closest taste, look and aroma to scratch-made stock ever".Knorr: Unilever Foodsolutions 0800 783 3728