Mane unveils flavoring solutions to optimize spice impact in savory


13 Oct 2017 --- Mane has unveiled new flavor solutions for savory applications which optimize spice impact on every occasion. This new range of products, known under the name of “Sense Capture Spices” are the result of the synergy between Mane in-house technologies and Kancor’s expertise in sourcing and extraction.

Spices: an indispensable ingredient in savory applications 
Spices are very common in savory applications. They are used mainly for their strong coloring and flavoring properties, sometimes also for their induced preservation properties. Spices are a key ingredient in savory applications, as they easily bring an aromatic signature and an elaborated taste to any dish. Nevertheless, two major issues are related to the use of spices in food: 

  • The steep and often erratic price variations related to seasonal spice availability has a direct impact on the cost of an end-product.
  • The spice quality, which may vary, affects the spice flavor profile and/or its flavor intensity.

The need for a sustainable flavor solution 
In this context, Mane developed a flavor solution to cope with the above-mentioned difficulties linked to the utilization of spices in savory applications and to propose to its customers a sustainable solution to be combined with spices. The objective of this project is not to substitute spices but to compensate a significant amount of spices by using a flavoring solution. 

With this type of composition, the food industries will benefit from the advantages of spices and the advantage of a flavor (standardization of the sensory profile, improvement of the overall price stability, availability all year round, decrease the microbiological risk of spice use). 

The group’s R&D teams imagined a new range of flavors called Sense Capture Spices which enables a reduction in the usage of spices of up to 50 percent in a savory application. The collection consists of 14 flavor references (in natural version or not) with 8 profiles of spices commonly used in savory applications such as black pepper, cumin and nutmeg. 
Sense Capture Spices has been developed principally for Meat applications; this new range is key to reinforce the Mane Meat expertise as it is perfectly adapted to the constraints of the different meat applications (including minced meat, emulsified meats and dried meats). Although it is primarily designed for meat application, the range Sense Capture Spices is also suitable for a large range of savory applications including culinary and snack applications. 
Mane & Kancor synergies
To develop the range, Mane relied on the group’s in-house technologies and on Kancor’s expertise, one of India’s most prominent processor of spices into essential oils and oleoresins, a long-term supplier in which Mane took a majority stake in 2014. The expertise of the 2 companies has been combined to develop Sense Capture Spices: 

  • Traceability of the spices.
  • Selection and transformation of the spices into value-added extracts.
  • Knowledge of the spices composition and key flavoring substances.

To contact our editorial team please email us at



Mane creates flavors for everyday products as diverse as beverages, biscuits, confectionery, dairy products, and savory food. Our independence allows us to make bold choices, to venture along new paths… Our independence is the reason why we have developed a sincere entrepreneurial spirit, thus a freedom to think out of the box.

Therefore, we want to be a different partner, committed to doing more, in a different way. In an ever-changing world, we stand for what we believe in.

Cutting-edge flavours, seasoning blends and a unique expertise for designing sweet to savoury products, combined with an unrivalled knowledge of natural raw materials to bring you the best of nature.

A mix of precious natural essential oils and innovative molecules, resulting from a century of know-how and state-of-the-art extraction technologies, observing trends, giving shape to creation and finding answers to consumer needs.

Synthetic molecules and natural Ingredients coming from remote parts of the world are further elaborated thanks to our in-house technology, partnerships with local producers or internal fundamental research and constitute a comprehensive collection for the most qualitative and thrilling creations.

Related Articles

Food Ingredients News

Plant power: Brabender eyes protein extrusion technology for a better future

16 Apr 2018 --- Protein, soy and vegetarian-friendly meat substitutes have a promising future. Between August 2016 and July 2017, these trends showed the highest average volume changes in the food markets — still at a comparatively low level regarding value, but with the largest percentage increases. This presents a challenge for every company that wishes to involve its product development department in these markets of the future, according to Brabender.

Food Ingredients News

Weekly Digest: Symrise reaffirmed as a sustainable company, Givaudan launches digital campaign which “engages the senses”

13 Apr 2018 --- This week in business, the Ethibel Sustainability Index (ESI) Europe has reaffirmed Symrise as a sustainable company and IFF announced its newly published 2017 sustainability report that it has already surpassed its 2020 goals for water and greenhouse gas emissions amongst other achievements. Olam International has launched the Olam Living Landscapes Policy (OLLP) which supports a Net-Positive approach to agricultural supply chains and landscape management.

Packaging & Technology News

Alufoil Trophy 2018: Winners demonstrate impact shelf presence and resource efficiency

12 Apr 2018 --- Excellence in shelf presence, environmental sustainability and consumer experience were the key features of the 2018 Alufoil Trophy. Organized by the European Aluminum Foil Association (EAFA), the prestigious annual event displays excellence in aluminum foil innovation and technology across a wide range of applications, notably food and beverage packaging and pharmaceutical.

Food Ingredients News

Goat’s meat is starting to make culinary waves in UK

12 Apr 2018 --- Goat’s meat is being tipped as an ethical and sustainable alternative to lamb as celebrity chefs and the foodservice industry tap into the health benefits of this full-flavored meat. Goat’s meat has long been served by many ethnic restaurants and is central to cooking elsewhere in the world, but has never seemed to make it mainstream in Britain – but that could be about to change, according to a recent article in The Guardian.

Food Ingredients News

Symrise: Securing a strong community across the vanilla supply chain

03 Apr 2018 --- The demand for natural vanilla is rising continuously and with the price of the world’s most popular spice increasing, the vanilla market can be very complex. In 2007, Symrise took an important step in ensuring secure sourcing and quality across its vanilla supply chain and the company decided on a long-term oriented, intensive and holistic engagement in Madagascar.

More Articles