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.