Consumer needs and expectations are growing increasingly complex, as individuals make purchase decisions in line with their personal definition of “a healthy diet.” Still, even if their approach dictates particular trade-offs or sacrifices in terms of nutritional makeup or product ingredients, very few shoppers are willing to compromise on taste.
People are attracted to products with exciting and memorable flavor profiles. Unfortunately, if they also require products with lower sodium content, they often find that sodium reduction ingredients can leave a lingering or unpleasant aftertaste. At Corbion, we’ve used our expertise in lactic acid and other fermented ingredients to develop strategies for enhancing savory tastes naturally – even in low- and no-salt formulations.
Our portfolio of lactic acids and lactates, vinegars, natural flavors and fermented sugars provide highly effective ways to boost flavor and reduce sodium.
Corbion’s PURAC® lactic acid and PURAC® Powders provide highly effective tools for flavor management. In dairy applications, they boost cheesy flavors, which lets you reduce or replace cheese powders, thereby lowering your formulation costs.
The PURAC range also enhances tomato, onion, soy, hot pepper, chili, and ginger flavors. So it’s ideal for use in sauces, dressings, condiments and chilled foods, too, where dependence on more expensive ingredients like chicken or beef extracts can be reduced.
Corbion improves low-sodium formulations with ingredients like our PuraQ® Arome NA4, a natural flavoring produced via fermentation of carefully selected food cultures and natural substrates. Acting as a building block to restore taste profiles, PuraQ® Arome NA4 enables manufacturers to cut salt levels by as much as 40 percent, making it possible to deliver an optimal sensory experience without using expensive or artificial taste enhancers.
Our sodium reduction ingredients help control water activity and achieve a salty, umami taste in products like sausages, deli meats and seafood. PuraQ® Arome NA4, for example, highlights savory attributes, enhancing meaty, brothy, spicy and salty notes so that replacing sodium doesn’t have to mean surrendering flavor.
Corbion’s natural flavor enhancers eliminate the need to choose between taste and a healthier nutritional profile in savory foods. Our naturally derived PURAC® and PuraQ® Arome solutions preserve a range of flavor profiles while reducing costs for manufacturers and sodium intake for consumers.
To discuss how our flavor management or sodium reduction solutions can enhance your next new product, get in touch with a Corbion expert today.
Or learn more about other benefits we can bring to your application:
Lactic acid is a natural and effective way to stabilize pH in your dairy products – with no compromise on taste.Read more
Natural lactic acid that helps reduce bacteria in fresh meat during processing.Read more
Reduce sodium by up to 30% while maintaining high product quality and flavor.Read more
Our solutions for meat preservation and safety solutions enable you to combat harmful microbes, extend shelf life and reduce sodium.Read more
From sauces to salads, ready meals to condiments, our natural food ingredients for refrigerated foods are boosting the look, taste and feel of our customer's products.Read more
Acidification with the same great flavors, textures and extended shelf life you've always wanted in your favorite sauces, dressings and condiments.Read more
Our biobased solutions enable you to boost the taste and texture of savory snacks and make your snacks healthier.Read more
Corbion ingredient solutions are designed to help manufacturers deliver the freshness consumers expect from the day their products appear on retail shelves to the day they are presented on a plate.Read more
Success in the baking industry depends on delivering irresistibly delicious products with absolute consistency.Read more
The eating experiences consumers have in mind when they purchase their favorite foods are all about the tastes and flavors they want to return to again and again.Read more