FoodNavigator.com spoke to Dennis Rijnders, business line manager yeast extracts at DSM, at FIE 2011 in Paris last week.
The company launched the Maxavor YE line at the event, saying it delivers the same taste directions as thermal process flavors, as well as the notes associated with beef and chicken but enables a natural declaration.
As thermal process flavours, - a combination of a protein source and a reducing sugar - are no longer considered natural under the new January 2011 amended flavouring regulation, Rijnders said DSM Food Specialties set about finding alternatives well before the deadline loomed.
The yeast extract can be used in meat, chicken, soups, sauces, noodles and other savoury applications, said DSM. "Used in concentrated form, Maxavor can offer the industry cost optimisation as well as a lower salt content in the end product," added Rijnders.