Noticias GremialesOct. 30, 2017
Givaudan anuncia nuevos sabores que mejorarán la percepción de frescura en las comidas preparadas
Givaudan has announced new flavor and taste solutions which will enhance the perception of freshness in convenience foods. A range of seven top notes and taste solutions is being launched in phase one of the company’s FreezeFrame innovation: lime, lemon, asparagus, lettuce, basil, coriander/cilantro and parsley.
According to Givaudan, this new freshness technology revitalizes convenience foods by making dishes taste like they were prepared just moments earlier. A second phase is already under development and will be available later this year.
Delivering the perception that fresh ingredients have just been cut and added to the dish, this
innovation is a direct response to strong consumer demand for fresh foods and eating experiences
and is intended to revitalize the taste of processed foods.
Fabio Campanile, Global Head of Science & Technology, Flavour Division at Givaudan explains:
“This innovative approach was developed following our last Chef’s Council event in New York,
where together with some of the world’s leading chefs we explored what constitutes a freshly
prepared eating experience.”
“This enabled us to ‘de-code’ what the perception of freshness means, and translates the taste of
freshly prepared food into flavor solutions for convenience foods.”
Designed to be incorporated into Givaudan’s existing flavor solutions, to ‘lift’ the profile with a hint
of freshness, the new capabilities will deliver a step change in the eating experience of
Freshly cut herbs are often used as a final ingredient to a dish just before serving, to add the
desired burst of freshness. Capturing this ‘first burst’ of freshness from freshly prepared herbs,
vegetables and citrus fruits for convenience foods has been a challenge, as evaporation, oxidation
or enzymatic degradation make catching the headspace to recreate the flavor difficult.
“We have overcome these issues by using our FreezeFrame technology,” said Campanile. “This
technique prevents the evaporation, oxidation or enzymatic degradation of key freshness
molecules to give us a more accurate analysis and capture the unique top notes.”
“Our freshness solutions will help customers enhance the eating experience of their products by
adding a fresh element to the flavor.”
Speaking to FoodIngredientsFirst, Campanile says: “In relation to food, freshness is all about it
being just made or just bought, but in today’s fast-moving world, it is often not possible to prepare
a meal or snack from scratch. However our research, conducted with over 800 consumers, shows
that freshness is a strong driver for consumer preference.”
“This innovative approach was developed following our last Chef’s Council event in New York in
2014, where together with some of the world’s leading chefs we explored what constitutes a
freshly prepared eating experience.”
“Our freshness solutions are best suited to any convenience food product where freshness cues
are a key element of the profile, for example, a sour cream and chive flavored snack.”
“However, there is broad suitability across all savory and snack categories and opportunities with
dairy, beverages and sweet goods, as well as in food service,” adds Campanile.
The second phase of solutions, comprising chive, cucumber, ginger, lemongrass and Thai basil, is
currently under development. Watch this space!