SEAFOOD BROTH

CONCENTRATE

02.22.2019
Viviana Rivera Flores
FDSC 4010 - Spring 2019
PRODUCT DESCRIPTION

Flavoring 4 servings Price: Shelf stable

agent 12 g each $0.92 30 months

pH: 6.00 Low-acid

aw: 0.80 aw controlled

Reduced Oxygen Packaging

 MARKET DESCRIPTION

 Business-to-business
 Retail stores
 United States and
Canada

Attributes:
 Convenience
 Versatility
 Cost

Generations:
 Baby Boomers (55 – 73)
 Generation X (39 – 54)
 Millennials > 25 (25 –
38)

Income level:
 Low income ($20,000 –
44,999)
Price
Product Company SKU
(4 servings)
Knorr® Unilever Food 1.99 pound
$0.54
High Sodium Bouillon Base Fish Solutions x6
Swanson 32 fl oz
No HBP patients Campbell’s $2.79
Cooking Stock Seafood unit
Kitchen Basics 32 fl oz
McCormick $3.40
Original Seafood Stock for Cooking x2
INGREDIENTS & COMPLIANCE

Ingredient Category Function

Seafood stock -- Base ingredient
Salt Flavoring agent Provide flavor and reduce aw
Maltodextrin Thickener Enhance texture and consistency
Sugar Flavoring agent Provide flavor
Natural flavor Flavoring agent Provide flavor
Yeast Extract Flavor enhancer Enhance flavor
Citric Acid Flavor enhancer Enhance flavor
Xanthan Gum Thickener Enhance texture and consistency

Claims (shown): Claims (not shown):

Gluten free Zero Trans Fat
Non-GMO FODMAP Friendly

Other claims:
“No artificial flavors”, “No artificial colors”, “Contains no preservatives”.
 PROCESSING
& SAFETY

Hazard Critical Limits

Vegetative cells & spores:

Vibrio cholerae, Shigella spp.,
aw < 0.85
Clostridium spp.,
Staphylococcus aureus °Brix ≥ 47 °
and Listeria monocytogenes

Vegetative cells Temperature ≥ 165 °F

of pathogens Time ≥ 15 seconds

No detectable metal
Metal inclusion fragments

Allergens: Legible statement:

Fish and Crustacean “Contains Fish and
Shellfish Crustacean Shellfish”
STABILITY FACTORS &
RECOMMENDATIONS

STABILITY FACTORS RECOMMENDATIONS

Formulation: Formulation:
• Reduce the amount of sodium
• High salt content (16.32%)
• Low sodium version
• Replace yeast extract
Process:
• Evaporation: high temperature (194 °F Marketing:
– 3 minutes) • Include all claims that apply
• Filling: high temperature (165 °F – 15
seconds)

Packaging material:
• Laminated package: reduced
permeability, barrier to light
REFERENCES
1. Savory Creations International. 2014. Savory Choice Seafood Broth Concentrate.
https://www.savorychoice.com/product/seafood-broth-concentrate/ (accessed February 5, 2019)
2. Mintel Group Ltd. 2019. Soups US June 2018: Soup Purchase and Consumption Frequency.
http://academic.mintel.com.proxy.library.cornell.edu/display/900602/?highlight#hit1 (accessed February 7, 2019)
3. FDA. 2018. Food Additive Status List. Available online at:
https://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm091048.htm (accessed
February 5, 2019)
4. FDA. 2011. Fish and Fishery Products Hazards and Controls Guidance. Available online at:
https://www.fda.gov/downloads/Food/GuidanceRegulation/UCM252447.pdf (accessed February 10, 2019)
5. Coctio. 2017. Coctio Standard Line For Large Volume Manufacturing Of Perfect Bone Broths, Soups And Sauces.
Available online at;
https://www.coctio.com/hubfs/eBooks/eBook_Coctio%20Standard%20Line%20solution%20for%20large%20volume
%20manufacturing%20of%20perfect%20bone%20broths.pdf?hsCtaTracking=cd258cb9-5fee-4d48-b2c6-e5331b84e3
1a%7C5f7aa4df-05b3-4937-b818-9333d43261cb
. (accessed February 10, 2019)
6. FDA. 2013. Food Labeling Guide. Available online at:
http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/labelingnutrition/ucm2006
828.htm
(accessed February 12, 2019)
7. FDA. 2018. Guidance for Industry: Ingredients Declared as Evaporated Cane Juice.
https://www.fda.gov/food/guidanceregulation/ucm181491.htm (accessed February 13, 2019)
8. FDA. 2018. Gluten and Food Labeling.
https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Allergens/ucm367654.
htm
(accessed February 13, 2019)
9. FDA. 2018. Guidance for Industry: Voluntary Labeling Indicating Whether Foods Have or Have Not Been Derived from
Genetically Engineered Plants.
https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm
059098.htm
Questions?