DSM extends clean label flavour range

By Anthony Fletcher

- Last updated on GMT

Related tags: Food

DSM Food Specialties' extended range of yeast extract-based
reaction flavours is designed to tap demand for healthier
ingredients and add value to products.

Developed using Maillard reaction technology, DSM claims that its Savorkey ingredient range is strictly vegan, and represents a cost-effective alternative to traditional animal protein-based taste.

It also represents a key business opportunity for DSM. The yeast market is growing on the back of increasing demand for processed foods and a dynamic growth in food production, offsetting stagnant growth in developed countries of around 1 to 2 per cent.

DSM believes therefore that its Savorkey range can fill this lucrative gap in the market. In addition to being both additive and soy free, it offers manufacturers a clean label, versatile flavour building block with high aroma delivery and pure taste impact.

"The launch of the Savorkey range means manufacturers can now add a specific and great-tasting boiled or fatty meat flavour direction to their products, whilst at the same time achieving that all-important additive- / allergen-free label declaration,"​ said Savorkey product manager Iwan Brandsma.

"Food safety and animal welfare - key issues currently affecting the culinary food industry - can also now be avoided whilst consumers reap the benefits of delicious tasting meat foods."

The extended Savorkey range is the latest example of European ingredient companies adding value to their products. Although the region has dominated the production of speciality yeast products, such as yeast extracts, for years, suppliers are increasingly facing the growing influence of Asia, and in particular China, on the global market.

This reflects the situation in a number of other ingredients categories. Access to cheaper manpower and reduced manufacturing costs, on a comparative basis with Europe, have given Chinese yeast suppliers a tool for undercutting European prices.

Nonetheless, in a global €1.17 billion market, a handful of European suppliers, including BioSpringer, DSM, and Bel Industries, still supply two-third's of the world's 100,000 MT consumption.

DSM claims that the Savorkey range is uniform in particle size and neutral in colour, and can contribute positively to efficient processing and final product appearance. The company says that the range has excellent solubility, high stability during processing and less turbidity compared to many animal proteins.

The product is available in paste or powder format. Savorkey has a shelf-life of up to 18 months, and Kosher and Halal certification is also expected by the end of this year.

Savorkey can also be used in combination with other DSM yeast extracts such as Gistex, a basic savoury taste provider, and Maxarome, a natural taste enhancer for food applications including soups and bouillons, sauces, gravies, seasonings, marinades and ready meals.

Related topics: Science, Flavours and colours

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