創建逼真的薑味

英國公司已經提供了一係列的自然和nature-identical液體和封裝味道係統。但商務總監達米安Bellusci告訴FoodNavigator.com,直到現在生薑口味往往缺乏真正的薑的味道,因為揮發性香氣和風味化合物是微妙的,難以維持。創建特色的解決方案,它花了一年時間的發展,是基於冷提取這些化合物。Bellusci說這項技術類似於用於橄欖油提取保留自然風味和綠色筆記。發展的目的首先是為了提供一個“最好的”薑味,複製鮮薑在自然。這是在該公司已經推出了新口味的某些關鍵客戶,一直嚐試在應用程序。Bellusci無法揭示第一消費產品的細節將於市場推出,但表示,他們應該在書架上在接下來的兩個月。味道是適合各種各樣的應用程序包括麵包店、乳製品、穀類食品和飲料。它可以在自然和自然相同的版本,和液體和封裝。創建口味計劃類似的客戶協作範圍即將到來的味道。 It is currently investigating other spice-based flavours to develop along the same lines, and expects to have four or five 'fresh' offerings available in the next six months. Bellusci highlighted the fierce trend towards natural flavours in the food industry at the moment, as consumers are veering away from products containing artificial additives. Indeed, Create Flavours announced last November the establishment of a new division for the production of natural flavours, including dedicated R&D facilities. It said at the time that it had experienced increasing demand from its customers for new products to be of natural ingredients, and old products to be reformulated. In the flavour industry at large, others are also seeking to get closer than ever before to the true, natural taste of produce. For instance, in 2006 Israel-based Frutarom introduced citrus flavours that use cold processing technology to retain the full flavour of the natural fruit. US-based Blue Pacific Flavors announced earlier this year that it has teamed up with New Zealand's Hort Research to develop and commercialize new fruit flavors that are true to the taste of the original whole fruit.事實上,長的矮的研究已經開發出一種手段使用水果酶生成一模一樣的味道,真正的水果——不僅僅是最可能的匹配。當酶是細菌或酵母,風味產生的啤酒釀造時一樣:它們上方,排放到空氣中的細菌和被冷凝成液體味道的形式。