Bringing Authenticity Back to Prepared Food
28 Aug 2014 | Givaudan
Givaudan has harnessed the knowledge of chefs and cooking interactions to create a new generation of flavors that “bring the time dimension back into food.” TasteSolutions Richness is based on a complex blend of taste and aroma components that provide an authentic flavor profile for consumers, with a multi-layering of flavors beyond the traditional ingredients used in foodservice concepts, snacks and ready meals.
This is Robert Wires at Giveviden's facilities here in Naarden in the Netherlands, and I'm here with Leight Wabi from Giveden and Leight, can you tell me a bit about the new Taste Solutions richness program that you're working on and what, what the benefits are?
Yeah, sure.
Tastes richness is the latest innovation from Giveden, and what this, this technology does, what this approach does, it allows us to really bring back authenticity to commercially prepared food.
It really brings back the true taste of food as if you were cooking it at home.
If you look at how we cook at home these days.
It involves time, slow cooking, and very much complex step interactions, step preparations.
So for example, you may braise meat, add tomatoes, onions, cook slowly.
It usually involves several steps.
In the food industry, we don't have that time anymore.
And the idea with, with what we can do with richness is really bring that time dimension back, understanding what's producing those complex reactions in the kitchen, and creating a flavor driven by taste to bring that taste complexity and authenticity in an easy to use form.
And really, it, it's the response we got from customers is tremendous.
What are examples of some of the things that you might be able to do?
For example, we can use this, the idea of richness in a bolognese to make it taste like it's been cooked for 3 or 4 hours.
Rather than the 3 to 5 minute cook.
We can take examples of a chicken noodle soup that gives the example of the chicken's being cooked for 1 hour, 2 hours to really bring that succulent, the fat mouth feel, the bone dimension you get from a homemade stock into a commercial dehydrated soup.
Again, short cook or short simmer, so it can be quickly prepared, yet give you that taste dimension, that effect of true home cooking in an easy to use format.
What are some of the early applications commercially that you're seeing then?
We've seen an example of this being used mainly in dehydrates, so ready soups, cooking sauces, instant mixes, and other major areas that we're focusing on at the moment.
So what are some of the concepts that you have here then?
So here are a couple of examples of what we can do with taste solutions richness.
Here we've made a bolognese sauce.
Now, typically at home, this would involve slow cooking at low temperature for 3 to 4 hours to really develop an integrated taste profile.
In this example, it's been cooked for 3 minutes, braise the meat, add the the the the dehydrated sauce and simmered for 3 minutes, and we get a taste sensation as if it's been cooked at home over a long period of time.
And you've tasted yourself, what was your, what was your impression?
Yeah, it tasted very close to the original.
Here's another example, cos it's not just about slow cooking, it's this complexity that you get from using ingredients that bring taste complexity into the kitchen.
The example here we've got is a, again, a quick cooking sauce with a with a pasta using cheese.
The control is a simply a a standard as we prepare in the industry now.
And what we've then added is a richest flavor that brings that taste dimension you get from matured.
Italian cheese to really give you that taste complexity.
You can always bring that mineral bite, that taste profile, the matrix that we can recreate that you would get from traditional cheese.
So it brings them to a whole new level of authenticity that we couldn't achieve before.
And again, that's really from using the knowledge that we've we've gained in taste solutions from our chef's council.
Finally, chicken noodle soup, everyone's favorite, again, very typical, 3 minute simmer.
What we do now is add a taste solution's richest flavor that brings that fat mouth feel, that succulence of a homemade chicken stock that would take hours to prepare at home in an instant, easy to use format.
The great thing about this approach is the declaration of these ingredients are always as flavors, either natural or made later identical.
It doesn't change your label declaration at all, so a very clean profile.
And these are really formulations for the future.
What we see with the richness is by using a tasteless richness concept of flavor in the product, there's no need for use of high salt levels to provide that taste.
All the demonstrations we went through today compared to the control are lower in salt by as much as 30 to 40% because the taste is coming through the richness result.
And what about from a labeling point of view, labeling that declared as flavor or natural flavor depending on what the customer wants, so it doesn't give you any, any negative flavor, sorry, it doesn't give you any negative labeling on your products.
OK, thank you very much.
You're welcome.
