Process flavors

The use of process flavors is diverse and can be used in a wide variety of areas to intensify the taste.

 

Areas of application:

• Soups, sauces, dips, snacks, marinades, spices
• Meat and dairy substitutes
• Taste Modulation & Enhancement

 Process flavor keys & key blends for:

• Meat-like flavors such as chicken, beef and other savory flavor profiles (also roast – extra dark / dark / standard & light)
• Tomato
• Garlic
• Cheese
• Kokumi & umami booster
• and much more

  Properties:

• Intensifies taste and mouthfeel like kokumi, umami, creamy, salty or sweet
• Meat-like taste for vegetarian and vegan alternatives
• Coloring properties (caramel) through “extra dark & dark” variants
• Some qualities also clean label

  Advantages:

• Replaces undesirable ingredients such as MSG, I&G, HVP and torula yeast
• Salt, fat & sugar reduction
• Cost saving potential
• Food safety
• Off-note masking, e.g. of alternative proteins and bitterness