Givaudan Launches Natural Culinary Meat Flavours
The flavours are based on a range of ‘gold standard’ recipes for cooking different types of meat - from poached breast of chicken, to grilled entrecote and oven-roasted pork to slow-cooked beef casserole.
03/10/08 Givaudan Flavours is launching its new ByNature programme for the European market with a series of natural culinary profiles for meat flavours. The Givaudan ByNature culinary meat range will enable manufacturers to produce authentic chicken, beef and pork flavoured products using natural flavourings. Under EU legislation all the ingredients and processes used are considered natural.
The new meat range was developed in response to consumer demand for natural, authentic home-cooked flavours and the food industry’s continuing need for natural meat flavourings supplied in a convenient form for use in stocks, soups, sauces, snacks, ready meals and even meat-free meals.
“This range will enable manufacturers to produce foods with a superior, more authentic taste experience, while also supporting clean, clear and consumer-friendly labelling. There is currently only a limited set of raw materials and tools available to help manufacturers meet EU regulations for producing natural meat flavours and these tend to be comparatively expensive; Givaudan’s new meat flavours offer manufacturers a technically advanced and cost-effective performance advantage”, said Colin Scott, Marketing Director Savoury Products for Givaudan EAME told FoodIngredientsFirst.com.
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Givaudan’s unique breakthrough technology delivers an improved, authentic taste, a ‘natural’ declaration in the finished product and an advanced culinary perspective that captures both the specific cut of meat involved and the flavour derived from each method or style of cooking. “Consumers demand for food products with authentic recipes may come from reassurance seeking, traditionalism, increased quality awareness and the need for trust and loyalty. Secondary factors are the continuing search for more “home made” style products, for real taste and the traditional preparation of food products”, said Scott.
“Through Givaudan’s extensive research and development, involving advanced biotechnology skills and the exploitation of recent advances in fermentation science and enzymatic processes, our customers can now access a far more extensive portfolio of high quality cost-effective natural flavours,” Scott claimed.
The flavours are based on a range of ‘gold standard’ recipes for cooking different types of meat - from poached breast of chicken, to grilled entrecote and oven-roasted pork to slow-cooked beef casserole.
Matthew Walter, Givaudan Corporate Chef EAME, said: “Givaudan’s distinctive culinary perspective will offer customers a way to create exciting new meat flavours that reflect the complete repertoire of cooking methods available to the cook for bringing out the wonderful natural flavour of different cuts of meat and cooking styles.”
Givaudan ByNature aims to provide customers with access to new sources of ingredients and pioneering technology. The linked Givaudan ByNature advisory service helps to reduce the complexity faced by European manufacturers in bringing delicious naturally flavoured foods and beverages to market which ensure compliance with EU regulations for natural flavours' labelling.
The natural trend will continue, believes Scott. “More and more consumers are asking for food and beverages with natural ingredients and great taste. Consumer choice is also influenced by food labels. Nutritional information and marketing claims are an important decision criteria for buying a product. Clear and standardised labelling, and the indication of natural flavour on the packaging can make Givaudan customers’ products the preferred ones. Therefore the demand for clean label and natural flavours is likely to increase further”, he said.
By Robin Wyers
