Givaudan on June 25, 2014 launched TasteSolutions Richness, a new generation of flavors for the food manufacturing industry.
Consisting of a blend of taste and aroma components to provide an authentic flavor profile for consumers, the flavors recreate the taste complexity from traditional cooking techniques achieved through slow cooking and multi-step cooking processes into a new flavor approach.
Food News International speaks to the company’s global product manager savory taste Laith Wahbi on the possibilities the flavor range can bring to food.
FNI: What are the factors that lead to the creation of TasteSolutions Richness?
Wahbi: Innovation is an essential part of what we do at Givaudan and we invest significant resources in advanced research.
The inspiration from our innovation programs such as ChefsCouncil, TasteTreks and CulinaryTreks enhance our ability to co-design products with our customers.
This new flavour range is a direct result of our ChefsCouncil program.
During our ChefsCouncil Hong Kong event, the insights given by chefs helped us understand the concept ‘richness’ across a wide range of dishes and culinary styles.
Our chefs, flavorists and scientists continued to collaborate with chefs from the ChefsCouncil to transform this knowledge into tangible products that deliver customer value.
This has involved taking an approach to flavor creation where the taste dimension is the key to deliver complexity and authenticity to prepared food.
FNI: Which consumer groups and countries would you see more demand for this range of flavors?
Wahbi: We believe that these flavors will have global appeal and help food and beverage manufacturers meet consumer demand for authenticity and home-cooked taste in convenience foods.
They also translate complex culinary dishes into snack seasoning delivering more differentiated and novel snacking experiences.
We have started with chicken and beef flavors, as these are amongst the most popular in the savory segment and we are already aiming to expand into other areas such as cheese, dairy and vegetables.
Asian dishes such as curries, braised or stewed dishes and long boiled soup stock involved prolonged cooking times and often multi-stage cooking for development of a rich flavor.
This flavor range can help manufacturers achieve the desired character without the need for long cooking process in their product development.
FNI: Consumers may consider rich flavors as traditionally high in fat, salt, flavors and calories. How can F&B manufacturers, using TasteSolutions Richness, position their products as healthy?
Wahbi: By recreating richness and taste complexity via a TasteSolutions Richness flavor solution, food and beverage manufacturers can introduce a depth of taste normally only experienced in a home-cooked dish, reducing reliance on added monosodium glutamate (MSG) or high salt levels.
A powdered soup or bouillon using the new flavor solution will therefore taste more authentic and contain significantly less salt and MSG than a comparable product that does not incorporate the new taste technology.
Equally, coconut milk and dairy based cream are used in many Asian dishes to provide rich taste, this richness can be delivered, without the fat, via the flavor solution.
FNI: By recreating flavors that are traditionally time and resource consuming to make, how can F&B manufacturers market their products as authentic, as it would take consumers less time to recreate a traditional dish? Why?
Wahbi: We continue to see rising consumer demand for convenience foods, yet consumers also want to enjoy sophisticated and authentic home-cooked flavor profiles.
The new flavour range can build back the time dimension of a finished dish recreating the taste effects of slow, multi-step cooking in a quick commercial process.
We have discovered new taste technology and knowledge within the matrix that bring a new dimension to flavors.
This means food and beverage manufacturers can offer consumers authenticity and complex culinary effects in a convenience food.
FNI: In your view, how can F&B manufacturers gain market positioning when more consumers are experimenting recreating traditional dishes at home with online recipes and TV cooking shows?
Wahbi: Despite the surge in popularity of TV cooking shows, the sales of ready meals, snacks and convenience foods have never been higher.
Consumer choices are certainly influenced by the innovative and experiential recipes they see on TV and online but they are increasing looking for these in convenience foods and snacks.
The rapid economic and social change means consumers have less time to cook from scratch, although they would like to eat home-cooked food.
Our approach to flavor creation brings back the effects of multi-step cooking processes to deliver authentic home-cooked eating experiences in convenience food and accurate translation of complex culinary dishes in snacks.
Food and beverage manufacturers can leverage this breakthrough innovation to improve eating experience, driving consumer preference and differentiating their products in the market.
This can take the form of complete ready-to-eat products, or cooking aids to simplify the preparation process, while delivering the home-cooked culinary experience.
