Mediterranean Inspirations

Several manufacturers can provide a “hummus-ready” powdered blend with all seasonings included. A restaurant operator could then take a premeasured portion of the dry blend, and a set amount of water, oil and tahini to create a consistent dip each day flavored to the executive chef’s exact specification.

Shelf stable sauces like romesco and muhammara, which are naturally acidic, can likely be processed under 200°F. While we have seen an increase in yogurt varieties in the United States, there are still very few domestic Greek-style brands. Tangy, acidic Greek yogurt is naturally thick via straining methods; nothing needs to be added besides milk and fermenting bacteria. Hand- or machine-rolled dolmades can be jarred with oil, lemon juice, dill, onions and herbs.

Because the base of Spanish gazpacho soup is mostly tomatoes, the final pH will naturally fall below pH 4.6. Adding higher-pH ingredients like green and red bell pepper purées and cucumber is generally not enough to raise the final pH above 4.6. Tomato-based products with a pH less than 4.6 can often be hot-filled at 165ºF to kill pathogens and maintain a one-year shelf life. In some cases—depending on the specific product, processing environment, pH level, etc.—a higher temperature (up to 195ºF) and/or retort may be warranted to eliminate all agents of spoilage, including yeast and mold, although higher temperatures can compromise the quality of the sauce. Although a shelf-stable gazpacho will not retain the raw tomato, onion and cucumber notes found in an unprocessed, fresh soup, some of those fresh, tangy flavor notes can be brought back with tomato flavors or powders, vinegar, and citric acid. An alternative to the high-heat process is to manufacture a refrigerated or frozen pouched product.