December 1, 2005
Synergy launches SAPORESSE
Synergy Flavors Inc. has launched new SAPORESSE savory flavor enhancers, which help products meet the demands for good taste and good-for-you features.
When added to cheese or cheese-containing products, SAPORESSE lactic yeast extracts magnify the cheese flavors without boosting calories or fat, making possible such concepts as low-fat, low-calorie chicken Parmesan with all the flavor of the full-fat dish.
SAPORESSE lactic yeasts also have proven value in reduced-sodium applications, with the ability to reduce salt levels from 25 to 50 percent in sauces without adversely affecting taste. They are retort and pH stable and can be used in a very wide variety of applications.
Givaudan unveils flavor system
Givaudan Flavours has debuted a new, proprietary complex flavor system called TasteEssentials for Salt Reduction. According to Givaudan, processed foods contribute more than 65 percent of dietary salt in mature markets.
The most effective way to reduce sodium by more than 25 percent is to replace sodium chloride with potassium chloride. However, it contributes to off-notes in the flavor, which Givaudan’s new, customized Natural Flavour System helps correct.
The Natural Flavour System also allows Givaudan to offer flavors with non-characterizing taste profiles, such as the Natural Savoury Base Flavour, as well as flavors with specific profiles and characteristics.
Either way, the company relays, TasteEssentials for Salt Reduction flavors are effective across many products, including sauces, dressings, and frozen-ready meals.