4: PUTTING ON THE SPRITZ

Matthew Enis

Portion control just got even skimpier. Ever since the introduction of Product of Arthur Meyerhoff (PAM) cooking spray in 1961, spray cooking oils have offered chefs convenience when cooking light.

Modern times have brought about improvements and a sense of fun. Many serious dieters have recently found themselves intrigued by Flavor Sprays. Developed by internationally acclaimed chef David Burke, the line of intensely concentrated zero-calorie, zero-fat, zero-cholesterol flavors ranges from “smoked bacon” and “Memphis BBQ” to “birthday cake” and “mochaccino.”

Burke pitches the sprays as a seasoning of the future, created so that “people can enjoy the tastes of all of their favorite foods without experiencing the guilt.”

Yet while these Flavor Sprays seem to be moving briskly via Internet and infomercial — USA Today reported that the company was selling almost half a million dollars in inventory per month this summer — it's not too clear how well such a product would perform at retail.

In the supermarket, dieters looking for seasoning options can already find low-calorie dressings and sauces, as well as calorie-free herbs and spices. Other new products, such as Wish Bone's new oil-and-vinegar-based Salad Spritzers line, offer the benefit of precision portion control without the sense of being artificial.

What may be a more promising trend at retail is the recent introduction of organic cooking sprays from PAM and Spectrum Organic Products, as well as Mazola's new Pure line, which features spray oils free of alcohol and silicone. By finally welcoming organic and natural food shoppers into the fold with organic ingredients and earth friendly propellants, these convenience products could help open up the spray cooking oil category to a new breed of shopper.