At Fi Europe (Frankfurt, 19-21 November) Biorigin will present its range of savoury ingredients designed to deliver flavour enhancement, savoury flavour notes, umami impact, and sodium reduction.
Visitors will be able to taste the Bionis line of yeast extract in a meat application. Bionis YE MXE yeast extract is said to allow taste neutral sodium reduction in Frankfurter sausage by boosting the meaty, condiments and umami flavour notes as well as delivering juiciness and reducing the sodium content by 25% with no taste compromise.
The Bioenhance line of natural flavours will be present in snacks creating and harmonising the taste, said the company, increasing the intensity of salt perception with no salt addition and performing synergistically with Bionis line of yeast extract. Crunchy coated peanuts produced with a combination of Bioenhance SFE 201 and Bionis YE XP have their overall flavour boosted, said Biorigin, dramatically increasing the umami impact and salty perception allowing for a 40% reduction in sodium while maintaining the integrity of the flavour.
Biogard ND natural flavour will be applied to processed cheese, increasing the overall flavour profile and claimed to create a well-balanced mature flavour by increasing dairy, aged cheese and umami notes.
