Alternative meat flavours from DSM
extract-based flavours offering a boiled beef and boiled chicken
taste at this week's IFIA exhibition in Tokyo, Japan.
DSM Food Specialties is highlighting a new range of SavorKey yeast extract-based flavours offering a boiled beef and boiled chicken taste at this week's IFIA exhibition in Tokyo, Japan.
SavorKey is based on bakers yeast extract which - like meat - provides a rich source of amino acids, carbohydrates, organic acids and nucleotides. DSM's expertise in processing using reaction flavour technology ensures a truly meaty taste can be derived from the yeast, while maintaining a natural profile and safety characteristics, the company claimed.
SavorKey is not derived from genetically modified organisms, does not contain any ingredients of animal origin and is free from added MSG, IMP or GMP. With the threat of BSE to many geographic regions, including Japan, DSM is hoping that SavorKey will be welcomed as a natural and 'label friendly' flavouring with an excellent meaty taste profile.
SavorKey can be used in synergy with other ingredients to create a complete taste profile, DSM said.
Available in paste or powder form, the SavorKey range is suitable in a wide variety of applications - from broths, soups, sauces, snack seasonings, meats, marinades to coatings and vegetable products - at low dosage rates.
DSM will present SavorKey and other products at stand 023 at the IFIA, which takes place on 15-17 May.