A Taste of Wellness for Savoury and Snacks
Givaudan
Flavour and ingredients company Quest International this week announced the launch of a new range of 14 flavour preparations called Culinary Advantage, its largest vegetable range to date.
According to the company, chef-style taste profiles have been developed to reflect a wide range of cooking techniques including sweating, sautéeing, frying, braising and roasting. The range is suitable for soups, sauces and ready-made meals and Quest claims these new profiles can accent flavours that characterise finished recipes.
The soup and sauce foundations aim to reflect Western, Asian and Latin American tastes. For the Western market there are Mirepoix, Brown Mirepoix, Soffritto and Sautéed Mushroom. A special Soup Base and SH Mirepoix cater to Asian needs, while there is the typical Adobo for Latin Americans.
"This is our largest and most advanced range of vegetable products to date. We've designed them to provide the kind of authentic tastes and textures normally only derived from lengthy and time-consuming cooking processes, " commented John Smit, Quest's global marketing director, culinary.
"Low levels produce a high flavour impact, so they are cost effective and there's also a reduction in expensive and labour-intensive cooking processes," Smit added.
For labelling purposes in the final consumer products, the range has been designated as a 'foodstuff' rather than a 'flavouring'.
Culinary Advantage also has non-GMO, kosher and vegetarian status.