Going natural
Consumers are looking for natural food. We’ve developed a patented production and yeast extract technology that allows us to manufacture a range of authentic flavor ingredients - without having to add amino acids or reducing sugars. It’s the same functionality as process flavors… but all-natural.
Why is it important?
Markets like Japan already prohibit the use of L-cysteine. Now, a change in EU legislation (EC No 1334/2008, effective January 2011), makes this trend all the more important.
The production process of fermentatitve L-cysteine is no longer considered to be natural. According to this new legislation, protein sources like HVPs or yeast extracts reacted with reducing sugars (and added amino acids) must now also be labeled ‘thermal process flavoring’.
So, if ‘natural’ isn’t already part of your brand positioning, now is the time to start.
A revolutionary production method
Yeast extract is a rich source of amino acids and reducing sugars, similar to that of meat. With our unique production technology we’re able to make full use of what nature has made available. We process our yeast extracts under mild conditions to get the same taste profile you would get with, say, roast beef or cooked chicken.
Our new Maxavor® YE family of ingredients can be declared a ‘yeast extract’ and so can be labeled ‘all-natural’ and ‘allergen free’. In short, they are unique to the food industry.
Specifically:
- Our Maxavor® YE range comprises natural flavor ingredients in chicken and beef, with roasted or boiled varieties as well as a white meat and dark roast. Add these to your recipe and you have an endless variety of tastes at your fingertips that qualify as all-natural and allergen free.
- The Maxavor® YE range is compliant with EC, IOFI and FFAANZ flavor regulations, as well as vegetarian, Kosher- and Halal-approved. Now that’s bright science.
Links & Downloads
- Maxavor® Portfolio brochure (PDF, 1.55MB)
- US version Maxavor® Portfolio brochure (PDF, 1.43MB)
- Maxavor® YE All Natural Flavors product information
- Article ‘In perfect taste’ (PDF, 1.42MB)
