Trehalose for Natural Flavor
30 Aug 2017 | Nagase
US 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.
