We believe that great taste and better nutrition go hand in hand. Through Custom Culinary®, part of our family of companies, we provide authentic culinary flavor systems for food service and food processing professionals. Our commitment to “Be True to the Food®” drives us to consistently deliver the most true, real, and authentic flavors, ensuring we meet the discerning standards of culinary professionals. Our 2030 Aspirations outline our pursuit for creating products that meet high standards for nutrition and sustainability, enhancing the finished product for our customer.
Our focus is on increasing nutrient density, which sometimes means reformulating products to reduce sodium, sugar, and saturated fat or increasing vitamins and minerals, and/or macronutrients, such as protein and fiber, without compromising flavor or performance. Our commitment to positive nutrition goes beyond cutting negatives; we enhance our products with nutrients that are essential for optimal health and wellbeing. Anytime we are reformulating, we put our products through rigorous sensory testing and tasting trials, ensuring we meet our customers’ high expectations. We developed internal Global Nutrition Criteria to help guide the evolution of our portfolio by establishing upper limits for nutrients of concern and positive nutrient targets for our finished goods. The Criteria are based on average nutrient targets from 11 global government and other authoritative (or expert) sources.
Innovations in Action
We are assessing our global portfolio to identify areas for improvement with our Global Nutrition Criteria and developing reformulation plans. By enhancing the nutritional profiles of products like dressings, seasonings, and sauces, we provide nutrient-dense options that address both overnutrition and undernutrition, supporting overall wellbeing.
- Central and South America: We reformulated our ZafránTM ranch dressing and ShowyTM sauce, which resulted in a 14% sodium reduction and a 31% sodium reduction, respectively. Our ShowyTM sauce also had an almost 51% total fat reduction.
- India: We reformulated four sauces, including peri-peri mayo, cheesy jalapeno, Parmesan cheese, and Mexican chipotle mayo, which resulted in a sodium reduction of about 40%.
We take pride in ensuring that every reformulation is rigorously validated by a trained sensory panel, so products continue to meet the high standards our customers expect and help achieve their own nutrition goals and targets. By embracing reformulation as an opportunity for innovation, we are shaping a more flavorful future while remaining a trusted strategic partner in delivering better nutrition — a great example of how we are working toward Aspiration 2, Developing a Nutritious and Sustainable Portfolio.
