NAGASE Improves Manufacturing Process of TREHA Trehalose to Meet “Natural Flavor” Definition

11 May 2017 --- Food formulators can now label TREHA trehalose as “natural flavor” in most flavor system applications, including beverages and gelato.

Many applications can use up to five percent. TREHA trehalose benefits flavor systems by providing off-note masking, saltiness and citrus enhancement, and flavor stability. This high-performance ingredient can now facilitate simplified ingredient statements.

TREHA trehalose is recognized as GRAS by the Flavor and Extract Manufacturers Association of the US (FEMA). NAGASE recently implemented improvements in the manufacturing process of TREHA to meet the “natural flavor” FDA definition. TREHA trehalose is now produced from non-GM starch using non-GM enzymes. The ingredient also has FDA GRAS status.

“Consumers are increasingly avoiding all artificial ingredients,” said Bradley Hilborn, director of sales and marketing at Nagase America.  “Labeled as “natural flavor,” TREHA can help formulators reduce sodium and sugar by enhancing flavor attributes, such as saltiness, and enabling the use of high intensity sweeteners in flavor systems.”