Givaudan launches new natural cheese flavors

By Laura Crowley

- Last updated on GMT

Related tags: Givaudan, Taste, Flavor

Givaudan Flavors has extended its natural flavors range with the
introduction of a series of proprietary ingredients that provide a
variety of unique cheese characteristics to food products.

The new ingredients are part of Givaudan's TasteEssentials selection and can be used in sauces, dressings, processed cheese, seasonings and snacks. "These ingredients, for the first time, enable manufacturers to provide consumers with specific varieties of cheese characteristics such as Emmental or Camembert, in a variety of products,"​ said Minerva Calatayud, global product manager for dairy and cheese. Andreas Haenni, head of the savory sector, said: "We respond to consumers health concerns by providing the right taste for low fat products, fortified products, soy products or dairy analogs. And we can help food producers achieve cost stability and consistency in flavor profiles by replacing dairy commodities with concentrated flavors." ​The TasteEssentials range uses consumer and market insight to guide Givaudan's creative and technical innovation to fulfill a plethora of cheese flavor requirements. The company also has cheese and dairy experts around the world, who are familiar with local tastes, customs and regulatory demands. Givaudan has also concentrated its efforts on fermentation, enzymology, fat perception research and process optimization, which has added to its knowledge in cheese flavoring. No one from Givaudan was available to explain the ingredients and technologies behind the new flavors in time for publication, but they contain only dairy components and are considered natural (apart from in Japan). Givaudan has recently made significant investments to enhance its capabilities in cheese flavors. It has gained knowledge, technology, and expertise through the acquisitions of International Bio Flavors, FIS and Quest. Givaudan has operations in 40 countries worldwide. In 2006, it recorded sales of $3.8bn and had over 9,000 employees.

Related topics: Ingredients

Related products

show more

Exploring Innovation for Sweet Baked Products

Exploring Innovation for Sweet Baked Products

Cargill | 04-Aug-2020 | Technical / White Paper

From doughnuts to danishes, sweet baked goods offer something for almost everyone – and the relationships run deep. But as consumer attitudes about health...

The rising challenge of clean label baking

The rising challenge of clean label baking

DuPont Nutrition & Biosciences | Recorded the 12-Mar-2020 | Webinar

Addressing consumer trends versus product quality and process efficiency
Clean label bread represents a growing opportunity within Europe. 'Natural'...

Developing with Plant Protein for Success

Developing with Plant Protein for Success

Almond Board of California | Recorded the 19-Feb-2020 | Webinar

Join the Almond Board of California (ABC) to discover the positive attributes almonds bring to plant-based products and learn more about protein-rich ingredient...

Related suppliers

Follow us

Products

View more

Webinars