Frutarom Takes Brazilian Inspiration on New Marinades Portfolio

FoodIngredientsFirst spoke with Mirjam van Veldhuizen, Marketing Manager at Frutarom Savory Solutions: “Caesar and Hickory satisfy the demand for umami taste experiences. They deliver a full-bodied and hearty profile – without the addition of taste-enhancing additives such us MSG necessary. She adds, “It is essential that seasonal products such as marinades match the current taste trends to be successful. With our marinades, we cover several trends.”

 

Umami taste sensations
At the heart of the “Caesar” marinade is a hard cheese note which is naturally umami-rich and provides a truly authentic and hearty taste profile. This creamy marinade is perfect for poultry, as well as for pork and fish.

 

Smoky notes are associated with barbecuing, and the compounds in smoke also activate the umami sensation and contribute to a meaty and full sensory experience. Frutarom’s new “Hickory” marinade capitalizes on this effect; its distinctive smoky notes give it an intense and full-bodied taste profile. Refined with slightly sweet flavors, the result is a harmonized accompaniment which goes very well with beef and pork.

 

A twist of flavor for greens
To make vegetables more exciting, Frutarom promotes three different marinades that make it easy to create delicious vegetarian and BBQ side dishes. “Reichenau” provides the classic combination of butter and garlic, while “Akropolis Gyros” adds a Mediterranean flavor by bundling herbs like thyme and oregano with garlic. This goes especially well with vegetables like peppers, courgettes and aubergines, as well as with feta cheese. Fine onion pieces and a pleasant paprika note form the core of “Summer”, the third marinade that elevates vegetables above the norm.

 

A dash of Brazilian inspiration
“The Brazilian range capitalizes on the popularity of Brazilian cuisine. This development has certainly been accelerated by the soccer world champion ship in Brazil in 2014. The Olympic games this year will also contribute to an increased interest in Brazil and the Brazilian cuisine,” Veldhuizen adds.

 

Inspired by typical Brazilian dishes and condiments, Frutarom has also developed a range of sophisticated marinades which bring South American flair to the table. These include “Copacabana”, which is characterized by its sweet, fresh and fruity taste with a subtle note of orange and works especially well with poultry, fish and pork. “Churrasco” – the Brazilian term for grilled meat in general – has a deep, smoky flavor refined with pink pepper that goes particularly well with beef. All products convince with their excellent taste, without added monosodium glutamate, and ease of use.

 

In addition to marinades, Frutarom also offers BBQ seasonings that are sprinkled directly onto meat. These give products a different appearance to that achieved with marinades, and are just as flavorsome. The seasonings are available with and without salt and come in a wide range of options, including “Copacabana”, “Churrasco”, and classics such as “Weinbauer” (based on paprika, coarse black pepper and onion) and “Joelito” (based on paprika, garlic and fenugreek seed).

 

“Barbecuing is far more than simply preparing food outdoors – it’s a wonderful reason to meet with friends and family. Our versatile portfolio of marinades and seasonings offers taste sensations to fit every palate and every consumer.” explains Veldhuizen.

 

“With our marinades for vegetables we address the target group of vegetarians and flexitarians by offering the chance to add more passion to vegetables and make them a more exciting choice. The harmonious spice blends are a perfect accompaniment for typical BBQ-vegetables and also for grilled cheese such as halloumi and/or feta,”  Veldhuizen tells FoodIngredientsFirst.

 

“Within the past few years vegetarian and vegan lifestyles have made their way from the niche to the mass market. This becomes quite obvious when you see that established meat and sausage manufacturers complement their portfolio with vegetarian/vegan alternatives. We recognized this trend at an early stage and are well placed to serve the growing meat alternatives market,” she adds.