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Section: Flavor > Savory Applications

Ingredient Profile: 2,4,6-Triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine

Use in meat, seafood, vegetable and event chocolate flavors

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Kokumi: Unlocking the Secrets of Fullness and Richness

Kokumi offers a pathway to formulate tastier low-in flavors.

Cargill Debuts Flavor Start D

New ranges of meat-ripening cultures adds distinct flavor to dried fermented meats

The Language of Salt

Mapping the sensorial effects of salt to restore the full taste experience in reduced-salt products

New EU Natural Beef, Chicken Flavors from IFF

Seeking more natural flavor profiles and to meet looming 2011 EU flavoring regulations, IFF (Hilversum, The Netherlands) has launched a range of natural flavors for chicken and beef.

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What Kind of Hot Is It?

The sensation of heat provided by certain spice extracts creates another dimension in spicy foods. What would Mexican or Italian dishes be like without the burn of peppers?

Process Flavors: Building Savory Solutions

Ingredient restrictions and tight cost targets present a technical gauntlet for the formulation of quality, cost-effective process flavors. Any successful flavor creation project requires the satisfaction of three broad parameters—flavor target profile, health/regulatory/dietary guidelines and cost (whether in-use or otherwise).

WILD Launches Sodium Reducer

Wild Flavors has launched its natural Sea SaltTrim product for sodium reduction of up to 45% in flavor systems.

Natural Tomato Flavors from Sensient

Sensient Flavors (Indianapolis) has launched a line of natural tomato flavors for applications such as soups, sauces, entrees, side dishes and snacks.

Sensient Pursues Cleaner Label Solutions for Savory

Sensient Flavors LLC (Indianapolis) has launched a line of natural flavor systems that allow for sodium reductions of 25-35% and to replace MSG.

Natural Cream Flavors from Symrise

Symrise (Holzminden, Germany) has launched a line of natural cream flavors that act as dairy product replacers in savory applications such as prepared foods, dressings, sauces and soup products.

Tetrahydrothiophen-3-one 4,5-dihydro-3(2H)thiophenone

Offered by Treatt, this is a colorless to pale yellow liquid with a roasted meat, butter and cooked garlic clam odor and flavor profile.

Natural Seafood Bases, Bacon Flavors from Integrative Flavors

The seafood soup bases are available in clam, crab, fish, lobster, salmon and shrimp flavors.

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Umami: Fifth Taste Flavor Enhancer?

For a neuroscientist, flavor is a complex sensation arising from stimulation of several distinct sensory systems: gustatory, olfactory and somatosensory (touch, temperature, pain, etc.).

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The Spice Trail: Garlic

Garlic is a fundamental ingredient in international cuisine. With its characteristic pungent, spicy flavor that mellows and sweetens when cooked, garlic adds a distinctive aroma to a variety of dishes. It is also thought to have a number of medicinal properties.

WILD Flavors’ 2010 Trend Predictions

For beverage flavors, culinary infusions and healthful formulations.

Jean Niel Aromatic Products Launches New Flavors

The new collection is suitable for a range of sweet, fruity and savory food and beverage applications.

Sunwin, WILD Flavors Develop Taste Modifiers for Stevia

Modifiers to help achieve specific taste profiles.

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