Stocks, bouillons and soups
Stock or bouillon is
traditionaly made by slowly simmering meat or fish bones with water,
vegetables and, sometimes, herbs. Bouillon is the first stage in the creation
of a wide array of dishes, of course as a basis for soups and beyond...
Processed meat
Meat flavour is influenced by compounds
contributing to the sense of taste as well as those stimulating the olfactory
organ. Other sensations such as mouthfeel and juiciness will also affect the
overall flavour sensation. During processing of meat and fish the interaction
of nitrite with muscle foods generally retards the formation of off-flavour
volatiles which may mask the natural flavour of products. DSM's yeast extracts
and process flavours contribute greatly to the desirable characteristics of a
wide range of well-loved products. Also visit our
Meat Ingredients website.
Snacks and seasonings
Savoury snacks is one of the most buoyant savoury categories in terms of
market growth and number of global product launches each year. With flavour
being a critical factor in consumer retention there is increasing attention
for health and wellness in this category, allowing for guilt free indulgence.
DSM's culinary ingredients support these health trends while delivering great
taste and powerful taste enhancement.
Sauces
The word "sauce" is a French word that means a relish to make food more
appetizing. Sauces are liquid or semi-liquid foods devised to make other foods
look, smell, and taste better, and hence be more easily digested and more
beneficial. Because of the lack of refrigeration in the early days of cooking,
meat, poultry, fish and seafood did not last long. Sauces and gravies were
used to mask the flavour.
Dressings or Low pH products
Some people consider salad dressings more important than salad itself. Salads
require a dressing to lubricate, and add a welcome taste dimension. The
original and oldest of all dressings is a mix of oil and vinegar, better known
by its French name vinaigrette. Over time, hundreds of variations were
invented by imaginitive cooks. DSM's ingredients can help you to increase the
taste sensation of dressings.
E-number free
DSM's savoury ingredients bring solutions for some food trends product
developers are working on. DSM's natural taste ingredients are a good
alternative for less desired E-numbers, which are used to bring taste or
enhance taste of many types of food.
Sodium reduction
The natural taste enhancement
delivered by DSM's savoury ingredients is significantly contributing to the
salt perception of reduced sodium products, not only by bringing a more salty
taste but also by delivering a complementary savoury taste (umami) and masking
bitterness.
