As more and more manufacturers seek to add functional ingredients to their food, the need for flavour houses to develop products that mask off taints increases.
Chr Hansen is one company doing just that with a new, all natural range of flavours called Flavour Sensations.
The new flavours act to enhance, intensify and balance flavour profiles, helping customers to: mask off-notes that can occur in products such as mayonnaise and yogurt; enhance mouthfeel, in low fat products such as ice cream; and provide a signature flavour, specific to the application.
"In some products getting the taste and texture just right can be a real challenge," explains Helen Johnstone-Allen, senior development technologist at Chr Hansen UK. "Our new range will allow our customers to mask unwanted tastes, enhance mouthfeel or simply provide a more 'rounded' profile."
According to Keith Whinney, technical support manager, adding functional ingredients to dairy products can create tastes that are challenging to mask. Omega-3 from fish oil tastes fishy; soya gives a beany, grainy taste; and vitamins can be bitter, he explains.
"In terms of the technical challenges in masking these tastes it is very much trial and error," says Whinney. "Some taints appear when you first put a product in your mouth, others later, so there is no easy formula that will work in all products." And often, it is a case of working on new territory, he points out: "Masking the taste of acid in salad dressings is standard, but some of these new applications are challenging, although we've had good success with our customers so far."
Johnstone-Allen adds: "We are now starting to build up a picture of components, and an understanding on a product-by-product basis."
Chr. Hansen says its approach to flavour development is based on an in-depth understanding of enzymes, cultures, natural ingredients and expertise in flavour creation. The new flavours have been successfully trialled in sauces, dairy desserts and ready meals.
"By working closely with our customers we can understand the problems they face," Johnstone-Allen continues. "In response to this we have developed a distinctive, flexible range of flavours that can be tailor made to suit their needs. This will then enable them to produce market responsive, competitive products for the consumer."
The flavours can also be used in functional systems - where products add texture as well as flavour. "The trends towards lower fat products and moving recipes from standard to premium ranges have created a need for flavours that can improve mouthfeel and create a 'luxury' taste," says Whinney. Work is now underway to extend the range.
CONTACT Chr Hansen TEL 01488 689823