Mane's range comprises onion, carrot, red bell pepper and shallot profiles
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In response to consumer expectations of tasting "fried" flavors in savory foods, Mane's R&D team at Mane Quéven, in Brittany, northern France, has developed a new range of concentrated juices cooked in oil. Mane is said to utilize sunflower oil and concentrated juice are cooked under pressure at high temperatures, the resulting flavored oil is kept which provides an authentic fried vegetable flavor.
The range comprises onion, carrot, red bell pepper and shallot profiles, with mushroom to be added soon—designed to be used in various products such as pasta sauces, ready meals, filled pasta, table sauces, pan-fried vegetables, oil, etc.
