BBQ formulation challenges with scalable ingredient solutions

Unknown man preparing BBQ food on an outdoor grill

The summer BBQ season raises the bar for food developers across categories, demanding bold flavor, clean labels and high-performance formulations that can stand the heat, quite literally.

Placing butter on the steak on the grill in the application kitchen, Allentown, USA

Grilling puts formulations to the test

The BBQ is a tough proving ground. Products must deliver on taste and texture, even when exposed to high heat, open flame and extended holding times. For developers, this means binding systems that hold, emulsifiers that endure and flavor components that won’t fade or break down under stress.
We’ve worked across applications to tackle these challenges with ingredient systems that are clean, scalable and tailored to regional regulations. We’ve summed up some standout conclusions for you below.

Plant-based with meat-like performance

Flexitarian grilling is here to stay. However, it remains a challenge to deliver meat-like bite, browning and juiciness in plant-based formats without relying on artificial binders or additives.
We develop custom protein blends and functional systems using pea and soy proteins, native starches and natural emulsifiers. An example is our clean-label Tex-Mex Sauce that uses pea protein for emulsification and body, making it ideal for burger builds with a creamy, spicy finish.
We also support plant-based proteins with flavor systems based on yeast extracts, natural umami enhancers and grill-stable aromatics to deliver authentic sensory experiences.

Clean-label sausage

Removing nitrites and phosphates from sausage recipe is a growing demand, but doing so without compromising safety or stability can be complex.
From our Food Innovation & Application Centers we’ve developed solutions that are built on natural antimicrobials for better shelf life, celery powder for both color and preservation and functional flavorings without e-numbers, all designed to maintain juiciness and flavor in heat-processed formats.
Men are cooking for family having barbecue party in garden on summer

Better-for-you BBQ starts with smart reformulation

Grilled products don’t need to be indulgent to be satisfying. Our health-focused concepts show how technical solutions can reduce fat and sodium while retaining flavor and texture.
For instance: sodium-reduced seasoning systems, lean meat formats or fat-reduced systems. These solutions help manufacturers reformulate without compromising on taste or label clarity.
Barbeque Sauce with Tomatoes, Smoked Salt and fresh Herbs (on rustic wooden background)

Sauces that deliver both flavor and function

Sauces are more than condiments. They’re an essential part of any food experience. We support scalable, clean-label formulations with natural emulsifiers, heat-stable flavor carriers and plant-based thickening systems.
Take our Korean-style sauce concept: sweet, smoky, umami-rich and developed without unnecessary smoke flavorings. Designed for scale-up, it uses a blend of yeast extract and natural sweeteners to deliver bold flavor with clean-label appeal.

Co-create your next BBQ innovation

The grilling season is short, but its formulation demands are long. We’re ready to help you move from idea to launch with ingredient systems that balance functionality, label demands and consumer appeal.
Whether you're tackling nitrite-free curing, building a plant-based burger from the bottom up, or rethinking sauces for regional markets, we’re here to co-create solutions that work in the real world.

Get in touch

Let us know how we can help you. Contact us today to ask us any questions, to learn more about our product portfolio, or to see how we can support you with our tailor-made applications.