MANE Launches “Sense Capture Acidity” Technology
19 March 2014 --- Mane’s team of savoury experts has developed Sense Capture Acidity to restore a balanced taste profile, by reducing the acidity perception. Chefs have to find the right taste balance when developing processed food. However some industrial processes require the addition of ingredients that increase the acidity level, which produces an undesirable taste. Mane has managed to address this problem.
Sense Capture Acidity solutions have been designed for a large range of applications including ready-meals and sauces. Sense Capture Acidity’s development relies on understanding ingredients and their interactions with other taste components to restore the original taste balance in processed food. By utilising the synergies between in-house components, patented molecules and flavours, MANE has unlocked the challenge of masking acidity.
Sense Capture Acidity is part of the MANE’s Sense Capture platform aiming at answering sensory challenges generated by complex applications. MANE Sense Capture covers 3 main functions: Feel, Boost and Mask, which includes Sense Capture Acidity.
MANE announced last October it had invested significantly in the savoury category over the past ten years. In October it invested in the extension of the savoury laboratories of MANE’s headquarters in Bar sur Loup (France) which have been designed to provide a facility where it can work in partnership with its customers.
The opening of the new labs is planned for September 2013. The new space offers three different sections: a culinary lab, a snacks lab and a tasting room which can also be used as a meeting room.
Savoury flavours and seasonings are one of the key growth drivers for MANE, according to the company.
The company’s chefs are part of a global network, working together with MANE’s teams around the world. With support from our marketing team and consumer research department, chefs follow and analyse food trends, taste new ingredients and use new technologies to create customised and innovative solutions for our customers.
The savoury lab and culinary lab are linked together so that both areas are able to inspire each other. MANE also reinforced its team and expertise with the recruitment of a savoury snacks specialist, Andrew Hunt.
MANE is positioned as a key player in the savoury ingredients business with solid flavour expertise, pioneering technologies and an excellent capability to innovate and adapt to new tastes and applications. MANE is one of the worldwide leaders in the creation of flavours and fragrance.
by Sonya Hook
