Flavour enhancement, umami impact and sodium reduction is the name of the game on Biorigin’s booth where, fittingly, visitors are tucking into some reduced salt Frankfurter sausages.
The sausages are formulated with Bionis YE MXE yeast extract which allows taste-neutral sodium reduction by boosting the meaty, condiment and umami flavour notes as well as delivering juiciness. In this way, up to 25% sodium reduction is possible reports the Brazilian company.
Biorigin is also offering visitors samples of sodium-reduced crunchy coated peanuts to demonstrate how its Bioenhance line of natural flavours work synergistically with its Bionis yeast extracts in savoury snacks. Combined, these two flavour boosters increase umami impact and salty perception, enabling sodium reductions of up to 40%.
“Customers expect a lot – they want taste optimisation, salt reduction and a clean label declaration. The idea is to show that we can achieve a 40% sodium reduction while preserving the flavour and natural credentials of the products,” said Yves Verger, sales manager Europe, with Biorigin.
