Application of Flavour

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Manufacturers apply taste and flavour science to create great tasting food and beverage products. The product can be customised to a desired profile by adding nuances and other desirable notes with no significant nutritional contribution. It provides the ability to mask undesirable notes or strengthen the existing flavour in a product. Flavour can add stability and consistency and can replace costly or bulky ingredients. With minimal or no reaction to other ingredients in the product and a low cost-in-use, manufacturers frequently use flavours to improve the taste of their food and beverage products.

 

Why Are Flavours Created?

 

How Do You Create A Flavour?

  • Gas Chromatography analysis
  • Organoleptic test

In order to successfully create a flavour, a knowledge of a wide array of materials is required as well as understanding of the application and intuition.

How Do You Apply Flavours?

  • First and foremost, optimise your base
  • Observe and test flavour @ 0.1% in water
  • Is everything in your base necessary? Does it have an effect?
  • Do not rely on flavours to mask undesirable notes inherent in your base
  • The cleaner the profile, the greater the acceptability
  • There is no magic bottle that will solve all your flavour needs

 

 

TasteSenseTM (Flavour Modulation Technology)

Kerry’s TasteSenseTM is a proprietary Flavour Modulation Technology designed to provide customer solutions around health and wellness. Our natural flavour solutions are specifically designed to enhance overall taste perception, taste impression and flavour profile.

Modulation application includes sugar, salt and fat reduction, masking, mouthfeel and texture. At higher levels, TasteSenseTM is synergistic with sugar and high intensity sweeteners, and improves overall sweetness and intensity. At lower levels, it masks off-notes such as proteins, vitamins and/or minerals, and decreases the bitterness of poly-phenols and high intensity sweeteners.

Kerry’s TasteSenseTM is based on flavour building blocks derived from natural botanical, fruit and vegetable extracts, distillates, and essences, and has a long history of human consumption. They are specifically designed to be compliant for each food category. Applications include soups, sauces, marinades, dairy, cheese, bakery, bars, cereals, confectionery, beverages and pharma.

These flavour offerings are designed to help customers create healthier products while maintaining consumer preferred taste.

  • The Role of Flavour Modulation Technology

    Simply adding a flavour to improve the sweetness perception or aroma isn’t enough, we create formulations to build back texture in a way that consumers prefer. When building back the taste, we take a holistic approach. For example, removing fat to achieve better nutrition can can affect flavour release and aroma, change the perception of sweetness, and significantly impact the texture (or mouthfeel) of a product.

    Kerry uses sensory taste panels to determine maximum dosage rate and to ensure the modulator imparts flavour properties at the intended usage level. Food scientists at Kerry understand the balance and interaction between the various key ingredients at play within food and beverage applications. Kerry is the only supplier to the food and beverage industry with a portfolio of ingredients, flavours and systems that allow us to impact and improve upon the holistic consumer taste experience. This enables the delivery of good tasting, better-for-you beverages.

    Kerry understands the role ingredients and flavours play in food and beverage applications. By leveraging this expertise with our robust toolbox of taste systems, which includes TasteSenseTM, we are uniquely able to help customers achieve consumer-preferred taste.