Givaudan releases seven top notes and taste solutions in phase one: lime, lemon, asparagus, lettuce, basil, coriander/cilantro and parsley.
The second phase of solutions, comprising chive, cucumber, ginger, lemongrass and Thai basil, is under development and will be available later this year.
The range delivers the perception that fresh ingredients have just been cut and added to the dish, thereby revitalising the taste of processed foods.
Designed to be incorporated into Givaudan’s existing flavour solutions, to ‘lift’ the profile with a hint of freshness, the new capabilities will deliver a step change in the eating experience of convenience foods.
Freshly cut herbs are often used as a final ingredient to a dish just before serving, to add the desired burst of freshness.
Capturing this ‘first burst’ of freshness from freshly prepared herbs, vegetables and citrus fruits for convenience foods has been a challenge, as evaporation, oxidation or enzymatic degradation make catching the headspace to recreate the flavour difficult.
“We have overcome these issues by using our FreezeFrame technology,” said Fabio Campanile, global Head of science & technology, flavour division.
“This technique prevents the evaporation, oxidation or enzymatic degradation of key freshness molecules to give us a more accurate analysis and capture the unique top notes.”