Taste Challenge

Consumers face an array of products with functionalities such as lowering cholesterol and aiding digestion and those that contain ingredients to help our bodies work better. Regardless of the ingredients used, taste remains a constant determinant of one’s buying behavior, which poses a challenge for manufacturers. Although functional food products can bring many benefits to one’s health, mood and wellbeing, they are not always attractive to the palate. It will therefore require skills to create functional food products that taste indulgent and pleasurable, as manufacturers look to innovative flavor and ingredient suppliers to fill the gap.


By understanding the molecular systems of flavors (both pleasant and unpleasant), companies will be able to develop a more technical approach to taste masking.

Masking bitterness
We have a natural instinct to reject disagreeable flavors, which is our defense mechanism against substances that may cause our bodies harm. To make functional food products – which are often bitter or poor in taste – palatable, flavorists are tasked to disrupt the system in order for consumers to be unaware of off notes.

Two methods are commonly used to overcome unpleasant tastes in food and beverages. One is to ‘confuse’ the palate by working with flavors that are present in the product. Flavors with bitter notes such as chocolate can help disguise unpleasant bitter-tasting ingredients. Although the bitterness remains, it is often associated with the chocolate rather than a functional ingredient, which is accepted by the palate.

Synergy for example uses this method extensively in its partnership with whey protein supplier and parent company Carbery. Whey protein is used in sports, clinical and infant nutrition and functional food. Vanilla, chocolate, coffee and caramel flavors are commonly used to mask the bitterness of whey protein, whose smooth, round notes offset the taste of the protein. Fruit flavors are also used in whey protein applications. Acids found naturally in fruit such as malic acid (apple’s primary acidulant) and citric acid (prevalent in strawberries) deceive the senses into associating the bitterness with the fruit used, rather than the protein.


A commonly used taste masking method to ‘block’ bad taste is adding or modifying the amount of ingredients needed in a base formulation. This is often achieved through the use of acid, salt and sugar.

• Blocking the senses
The other commonly taste masking method that is used to ‘block’ bad taste is adding or modifying the amount of ingredients needed in a base formulation. This is often achieved through the use of acid, salt and sugar. However, the demand for healthy, natural products means such added ingredients often receive negative perception. For this reason, the search is on for natural options that provide the desired taste without causing concern over the labeling of unhealthy ingredients.

A number of plant extracts have been identified to mask off notes and improve mouthfeel. Yerba Santa for example contains four flavanones that have bitter masking properties and they are namely homoeriodictiol, naturally occurring sodium salt, eriodictyol and sterubin. Traditionally used to offset the bitterness of medicine, Yerba Santa is potentially viable for use in functional food, providing manufacturers a natural ingredient.

Taste masking is presently both an art and science. The art of flavoring enables one to use his/her experience, creativity and initiative to blend flavors and overcome problems associated with taste. This is matched by meticulous scientific methodologies, where a flavorist conducts exhaustive organoleptic tests to determine the most appropriate ingredients and proportions for a system, as certain molecules are known to work well in particular situations. Glycerine for example is often used as a carrier for flavors, but with its sweet taste, it helps smooth the base and offers a slight masking effect.


Whey protein is used in sports, clinical and infant nutrition and functional food. Vanilla, chocolate, coffee and caramel flavors are commonly used to mask the bitterness of whey protein, whose smooth, round notes offset the taste of the protein.

Research Continues
However, it is unclear why certain molecules are effective at masking bad tasting compounds. Molecular research is in the early stages as scientists investigate on the chemical make-up of flavors and the effects they have on different substances. Studies into off notes are also underway, which aim to discover why they occur and how best to overcome them. Carbery for example is researching on the bitterness in whey protein with universities.

With more knowledge, flavorists continue their task of helping manufacturers to create functional products that are acceptable by consumers. By understanding the molecular systems of flavors (both pleasant and unpleasant), companies will be able to develop a more technical approach to taste masking, transforming the art of flavoring into science.


Acids found naturally in fruit such as malic acid (apple’s primary acidulant) and citric acid (prevalent in strawberries) can be used to mask bitter notes associated with whey protein in food and beverages.

http://uk.synergytaste.com

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Versatile Garlic

With its distinctive aroma, garlic is considered as one of the most essential ingredients used in cooking.

DAEMMON REEVE, PURCHASING MANAGER, TREATT PLC

A species of the onion family called Alliaceae, garlic’s (Allium sativum L) close relatives include the onion, shallot, leek and chive. A bulb of garlic, the commonly used part of the plant, is divided into numerous fleshy sections called cloves that are enclosed in a thin, white, mauve or purple skin. While garlic is used as both food and medicine in many cultures for years, horticulturalists continue to debate on its origins. Allium sativum is thought to have descended from the species Allium longicuspis, which grows in the southwest of Asia. One theory suggests that wild garlic was first domestically grown in the Kirgiz desert of southern Siberia.

Evidence shows that garlic was placed in ancient Egyptian tombs as early as 5,000 years ago and King Tutenkhamen’s tomb was found to contain the spice. It was also part of the diet of the Israelites in ancient Egypt and of the laborers employed by Khufu to construct the pyramids. The builders were often paid in fresh garlic, which was partly consumed to maintain their strength and stamina.

Numerous references were made to garlic in Chinese literature as far back as 2000 BC – sacrificial lambs were seasoned with garlic in order to present them to the gods. It was also praised in ancient Sanskrit writings. By 1500 BC, the fame of the spice has spread virtually to every civilization in Europe, Asia and North Africa.


The strong flavor of garlic is caused by phytochemicals that are produced when the plant’s cells are damaged.

All-season ingredient
Considered by many as a warm weather plant, garlic is easy to grow and can be cultivated all year round in mild climates. In cold climates, however, the cloves can be planted in the ground six weeks before the soil freezes and they are harvested in late spring. Interestingly, many varieties will not grow successfully unless they experience a cold winter. This characteristic proved useful for the Siberians during the last century, where they grew garlic and are allowed by the authorities to pay their taxes with.

Today, over 450 strains of garlic have been identified, including subspecies, and most notably the hardneck garlic and softneck garlic. It is crucial to select the right specie for each country as garlic can be day-length sensitive. While the hardneck garlic is generally grown in cooler climates, the softneck variety is usually grown closer to the equator.


Considered by many as a warm weather plant, garlic is easy to grow and can be cultivated all year round in mild climates.

Distinctive aroma
The strong flavor of garlic is caused by phytochemicals that are produced when the plant’s cells are damaged. When a cell is broken down by chopping, chewing or crushing, the enzymes stored in cell vacuoles trigger a breakdown of several sulphur-containing compounds contained in the cell fluids. The resultant compounds create garlic’s sharp or hot taste and strong smell. Some of these compounds are unstable and continue to evolve over time.

Flexible flavor
Garlic is widely used as a seasoning or condiment in dishes around the world. The flavor varies in intensity and aroma when different cooking methods are used. It is also consumed directly in some cuisines. In Eastern Europe, the shoots are picked and eaten as an appetizer and elsewhere, the young bulbs are pickled for three to six weeks in a mixture of sugar, salt and spices.

With its distinctive aroma, garlic is considered as one of the most essential ingredients used in cooking. Its popularity has even led to garlic festivals in the UK and the US. These little bulbs, with their much debated and unusual history, offer a myriad of flavor opportunities and add a taste dimension to a wide range of food and beverages.

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Creating essential oils
To produce garlic essential oil, crude garlic bulbs are cut into pieces and undergo a distillation process. The resultant oil, with its higher density, is partially separated from the water. A centrifuge is applied to remove excess water from the oil, which is later cleaned and filtered to achieve the required quality.

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www.treatt.com

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Forging Ahead

Symrise affirms its commitment in Asia by investing SGD$40 million ($28.3 million) in Singapore.

BY SHEILA WAN. EDITOR

With the opening of a plant for liquid flavors in Singapore on January 21, 2010, Symrise continues to expand its activities in Asia. The plant will leverage on technology to produce liquid flavors primarily for the South Asian market, which accounts for almost 50% of the company’s business in the Asia Pacific region. Liquid flavors are used, for example, for adding flavor to beverages, ice cream and dairy products.

The plant, which is customized for Symrise that is headquartered in Germany, adapts production efficiently to customer needs coupled with barcoding, batch management and automatic dosing, ensuring greater production precision and flexibility.


Symrise CEO Dr. Heinz-Jürgen Bertram says the company takes “corporate social responsibility (CSR) seriously in order to save on effort, energy and being environmentally friendly while striving for higher income and profi t”.

During the opening celebrations, Symrise CEO Dr. Heinz-Jürgen Bertram explained: “At Symrise, we believe in technology and innovation. A country like Singapore, with its focus on technology and innovation, is therefore an ideal location for us. Singapore’s dynamic economy and highly skilled workforce were decisive factors for investing further here. In addition, the Asia Pacific region is one of our key markets.”

The construction of the plant was completed in close cooperation with the Singapore Economic Development Board (SEDB). “Symrise’s investment in the liquid automation project will bolster Singapore’s position as the company’s home for business and innovation. The company already has a regional headquarters here. This latest decision also reflects Singapore‘s value as a strategic location for innovating new products, processes and technologies, which can be transferred to the company’s other sites,” said Leo Yip, chairman of the SEDB, at the plant opening.


With the opening of a plant for liquid flavors in Singapore, Symrise continues to expand its activities in Asia. (Front row, from left) Symrise CEO Dr. Heinz-Jürgen Bertram, EDB Chairman Leo Yip Seng Cheong, His Excellency Jörg Ranau, ambassador of the Federal Republic of Germany to Singapore, and Symrise president for Flavors Asia Pacific Declan MacFadden (second row, fourth from left).

The investment in the plant is part of the company’s expansion plans in Asia. Over the past few years, Symrise has systematically expanded its operations in Singapore and in 2008 the company opened a new plant for flavor encapsulation. Within three years, Symrise will invest approximately SGD$40 million ($28.3 million) in the location. Symrise Asia Pacific (SAPL) located in the country serves as Symrise’s regional HQ and lead manufacturing site. SAPL currently employs over 300 employees.

Declan MacFadden, Symrise president for Flavors Asia Pacific, explained:“With this investment, we are substantially improving our competitiveness in the Asian region. In the future, our capable team will be able to respond to the needs of our customers better, quicker and with greater flexibility by being local.”


Declan MacFadden, Symrise president for Flavors Asia Pacific, says local perspectives are valuable for the business.

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On the ground

Asia Food Journal speaks to Symrise CEO Dr. Heinz-Jürgen Bertram and Declan MacFadden, president for Flavors Asia Pacific at a media briefing to find out more on the company’s expansion plans.

AFJ: What is your investment strategy in Singapore?

MacFadden: Our investment in Singapore is currently at its second phase, which is the opening of the liquid plant. While Phase 1 started early last year, we will start ground breaking and begin Phase 3 of our investment at the end of this year or Q1 of next year.

Dr. Bertram: Generally, about 7.1% of our revenue is allocated to research and development, of which a portion will be invested to create solutions and strategies that will differentiate us in the market five years later.

AFJ: What are your plans in Asia?

Dr. Bertram: We aim to grow by 30% in the region in five years’ time. We see Bangladesh, China, Indonesia, the Philippines, Thailand and Vietnam as high growth areas. We hope to grow in these regions organically, rather than through acquisitions due to issues such as corporate compliance and adherence to regulations. We might also run the risk of not getting what we are expecting if we were to acquire small companies.

In Singapore, we have added 50 people to our staff strength between 2008 and 2009, especially in the flavors division. We are hiring six more this year. Despite the economic downturn, we continued to hire people and train them in Germany and locally.

AFJ: How is Symrise adding value to its customers?

MacFadden: We value local perspectives. Our team in Indonesia for example provides local consumer insights and introduces viable concepts to the global team, which could impact our markets globally. A key differentiator for us in the midst of competition is to have insights and present the relevant science and technology to consumers. We talk to trend experts from various companies, industry players and the media in order to enable our customers to market prototypes such as those that are healthy, indulgent and relaxing.

While the conventional way to bring products to market is to use market data but for particular consumer segments in Asia, we would conduct online polls and focus group sessions in order to gather information. We also have two PhD staff members who are skilled in consumer science. They work with our scientists who conduct sensory panels and focus groups, as well as those who work on the statistics. Such consumer research would help our customers know where to put their resources in. While we engage the services of research houses, their services form part of the research plans we own and lead.

AFJ: How is food safety important in the industry today?

Dr. Bertram: The creation of successful brands needs to be done in safe and cost-effective ways. Besides innovation, it is crucial for companies to provide reliable and safe products. It is now not just a matter of taste but substantiating claims made on products, such as a higher-priced fair-trade vanilla.

While obtaining onions from Germany might mean higher prices than those from some countries for example, customers are assured of reliable solutions. The farmers in Germany would also be able to develop new breeds that might not taste the best for the kitchen but could be optimized for producing onion oils.

We are also taking corporate social responsibility (CSR) seriously in order to save on effort, energy and being environmentally-friendly while striving for higher income and profit.