Givaudan launches FreezeFrame innovation to deliver freshness in convenience foods
18 Oct 2017 --- Leader in flavors, Givaudan, has announced new flavor and taste solutions which will enhance the perception of freshness in convenience foods. A range of seven top notes and taste solutions is being launched in phase one of the company's FreezeFrame innovation: lime, lemon, asparagus, lettuce, basil, coriander/cilantro and parsley. According to Givaudan, this new freshness technology revitalizes convenience foods by making dishes taste like they were prepared just moments earlier. A second phase is already under development and will be available later this year.
Delivering the perception that fresh ingredients have just been cut and added to the dish, this innovation is a direct response to strong consumer demand for fresh foods and eating experiences and is intended to revitalize the taste of processed foods.
Fabio Campanile, Global Head of Science & Technology, Flavour Division at Givaudan explains: “This innovative approach was developed following our last Chef’s Council event in New York, where together with some of the world’s leading chefs we explored what constitutes a freshly prepared eating experience.”
“This enabled us to ‘de-code’ what the perception of freshness means, and translates the taste of freshly prepared food into flavor solutions for convenience foods.”
Designed to be incorporated into Givaudan’s existing flavor solutions, to ‘lift’ the profile with a hint of freshness, the new capabilities will deliver a step change in the eating experience of convenience foods.
Freshly cut herbs are often used as a final ingredient to a dish just before serving, to add the desired burst of freshness. Capturing this ‘first burst’ of freshness from freshly prepared herbs, vegetables and citrus fruits for convenience foods has been a challenge, as evaporation, oxidation or enzymatic degradation make catching the headspace to recreate the flavor difficult.
“We have overcome these issues by using our FreezeFrame technology,” said Campanile. “This technique prevents the evaporation, oxidation or enzymatic degradation of key freshness molecules to give us a more accurate analysis and capture the unique top notes.”
“Our freshness solutions will help customers enhance the eating experience of their products by adding a fresh element to the flavor.”
Speaking to FoodIngredientsFirst, Campanile says: “In relation to food, freshness is all about it being just made or just bought, but in today’s fast-moving world, it is often not possible to prepare a meal or snack from scratch. However our research, conducted with over 800 consumers, shows that freshness is a strong driver for consumer preference.”
“This innovative approach was developed following our last Chef’s Council event in New York in 2014, where together with some of the world’s leading chefs we explored what constitutes a freshly prepared eating experience.”
“Our freshness solutions are best suited to any convenience food product where freshness cues are a key element of the profile, for example, a sour cream and chive flavored snack.”
“However, there is broad suitability across all savory and snack categories and opportunities with dairy, beverages and sweet goods, as well as in food service,” adds Campanile.
The second phase of solutions, comprising chive, cucumber, ginger, lemongrass and Thai basil, is currently under development. Watch this space!
You can view a video from Givaudan here.
By Elizabeth Green
