Introducing Ready to Flavor™. Now you can use Minor’s® products in hot and cold applications without the added step of cooking.
Flavor requires innovation. With the official launch of Minor’s four-year, multimillion-dollar Ready to Flavor initiative, the bases, concentrates, and sauces long trusted by chefs are now tested ready-to-eat. Add an instant surge of flavor to dishes across your menu with Minor's.
Now these products can be used for hot and cold applications without the added step of cooking. That means that they can be safely used in salads, dressings, and other uncooked foods for:
Enhanced Flavor Across the Menu – Greater opportunity to add flavor throughout the menu
Single Product Versatility – Optimize product usage with bases and concentrates that work in any application
Convenience – No cook step required, allowing for faster and easier recipe prep
Trusted Flavor – Same high-quality, authentic flavor and performance
No Equipment Restrictions – For use in all kitchens, including those with limited or no heating capabilities
Ready-to-Flavor Means Ready-to-Eat
Optimizing sourcing and handling of ingredients
Enhancements to kitchen processes, including High Pressure Processing (HPP)—a natural, state-of-the-art pressure-preserve technique to reduce microbes without changing flavor, texture/physical integrity, color or nutritional content of the product.
Creation of a high-hygiene packaging environment
Extensive R&D and technical work was also undertaken in order to provide, the same flavor, consistency, and product performance so that these products continue to deliver the same chef-preferred flavor.
The following categories have the Ready to Flavor benefit:
These products still require a cooking step to function properly and are not Ready to Flavor:
– Dry Roux