Symrise Offers Creamy Tastes for Savory Applications

Symrise has mastered exceptional dairy competency because of key raw materials and production assets that are sourced in the heart of America’s Dairyland.

19 Apr 2010 --- “The satisfaction that consumers experience from rich cream-type sauces, dressings and soup products can be achieved using Symrise’s newest cream flavors. These flavors were specifically created to replace high calorie, costly cream in savory products while also adding processing advantages,” said Emmanuel Laroche, Vice President, Marketing and Sensory Consumer Science (MSCS) Department, Symrise, North America.

Joseph J. Centinario, Symrise’s Senior Product Specialist, Dairy Flavors, explained that Symrise was able to draw on its substantial dairy and savory expertise to create creamy flavors for specific use in savory applications. “Years of research have resulted in proprietary processes to create these unique cream flavors. We rely on our expert flavor development professionals who monitor and supervise our unique fermentation and biological processes to produce these exceptional flavors,” he stated.

Mr. Centinario reported that the benefits of Symrise’s cream flavors are many fold, saying, “Our cream flavors are excellent replacements for costly dairy ingredients but that’s just the beginning of the advantages that manufacturers of prepared foods, dressings, sauces and soup products can gain. Symrise’s savory cream flavors go a long way in supplementing flavor loss in processing, providing good heat stability in baked, retort and microwaveable products.”

Mr. Centinario added that makers of fat- and calorie-reduced products won’t compromise the mouthfeel that consumers find so appealing in fat-laden products. “Furthermore, they are natural products,” he said, commenting that “this is a meaningful benefit on product labels.”

Symrise has mastered exceptional dairy competency because of key raw materials and production assets that are sourced in the heart of America’s Dairyland. Symrise uses cultures that are sourced from the leading culture house in the world. Mr. Centinario emphasized that it is the synergy of this dairy expertise that combines with Symrise’s R&D, savory expertise and applications leadership to expand the company’s dairy competency to other markets.

In conclusion, Mr. Laroche stated, “Our extensive Marketing and Sensory Consumer Science services evaluated these cream flavors in typical applications. The sauces, soups and savory products formulated with Symrise’s cream flavors proved comparable to high-fat counterparts. Again and again, the taste of rich, creamy fat-laden products was successfully duplicated, without the guilt associated with traditional high calorie, high fat offerings.”