FDBusiness.com

NTC develops cost effective, natural garlic and onion flavor replacers (from an alternative plant source)

 Breaking News
  • Carlsberg Group Upgrades Full Year Operating Profit Outlook Carlsberg Group has delivered organic operating profit growth of 17.7% for the first half of 2019 with reported growth of 18.2% to DKr 5.17 billion (€693 million). Organic net revenue growth was 4.2% and on a reported basis net revenue rose by 6.5% to DKr32.99 (€4.42 billion). Operating margin improved by 160bp to 15.7%. Reported net [...]...
  • Diageo Forms New Rum Joint Venture Diageo and Corporación Cuba Ron, a leader in the production of premium Cuban rums, have created a joint venture – Ron Santiago. The joint venture will have exclusive global distribution rights to Santiago de Cuba, a premium Cuban heritage rum brand. Globally, premium and above rum segments are growing ahead of the category overall, with premiumisation [...]...
  • Stirring Times For US Yogurt – Innovation is Vital in a Changing Consumer Environment Over half of all U.S. consumers now buy yogurt as part of their typical grocery basket, according to a new report from Innova Market Insights, but their habits appear to be evolving. Convenience themes are becoming increasingly important, for example, with 17% of consumers naming this as a significant choice factor in 2018, which is [...]...
  • FrieslandCampina Significantly Expands its VLOG Production Due to the sharp increase in demand in Germany, FrieslandCampina is increasing the number of participating dairy farms that supply VLOG milk from 400 to more than 600. All VLOG milk produced by Dutch FrieslandCampina dairy farmers is used to make cheese for the German market. VLOG (Verband Lebensmittel Ohne Gentechnik) is a German association responsible [...]...
  • English Food Manufacturers Sign Up to Made Smarter Support A number of food manufacturing firms in the North West of England have signed up to a business-led programme which aims to use digital technology to boost growth and success. By implementing advances in data analytics, Artificial Intelligence (AI), Augmented Reality (AR), Industrial Internet of Things (IIoT), 3D-printing and robotics, firms can enhance their profitability [...]...

NTC develops cost effective, natural garlic and onion flavor replacers (from an alternative plant source)

July 12
10:10 2013

Geneva-based Natural Taste Consulting (NTC) is launching natural alternative garlic and onion flavors, offering manufacturers sustainable, cost-effective options for a variety of foods.

Garlic and onion are among the most commonly used culinary condiments on the planet, but unpredictable climatic conditions and increasing demand has led to erratic price fluctuations for the fresh form, as well as their corresponding extracts and powders.

At the upcoming IFT Annual Meeting and Expo in Chicago, NTC will launch its natural garlic and onion alternatives, obtained after an extensive R&D project identified plant‐derived bi‐products rich in the precursors and, using a proprietary fermentation process, converted them to the key aroma compounds of garlic and onion.

Markus Beba, VP of sales and marketing for NTC, told FoodNavigator-USA: “Prices for these two commodities are very volatile and that was one of the reasons while we worked on our alternatives.

“Recent examples with our ‘commercial sponsors’ (clients who have been involved in the development phase) have shown that we are very cost competitive with good chances to offer cost-in-use savings.

“Funnily enough, for most of these clients, price was not the main motivation to work with us on this subject, rather than constant quality supply, no micro issues as well as the profile. Our products taste and smell really like fresh garlic & onion (not earthy, burned or sometimes even oxidized, like standard powders),” he added.

The global market for garlic powder is approximately 10.5 million MT/ year with China producing 80% of the world’s needs, said Beba, while onion powder is about 75 million MT/ year with India and China producing 45% of the world’s needs.

Applications

Beba confirmed that, in principle, the flavors can be used in all food products where garlic and/or onion would usually be used, but NTC is initially focusing on wet applications like soups, sauces, dressing, ready meals, ketchups, and mayonnaise.

“Therefore, we developed the first two versions as liquid products. If the demand is big enough, we’ll consider spray drying or plating in order to address the other segments.”

Proprietary portfolio

Mr Beba and NTC’s VP of innovation, David Johnston, PhD, have a long history in the flavor industry, having held senior executive positions at flavor giant Firmenich for many years. NTC began in 2012 with the release of an acid masker for dairy products. The company has also launched a natural fat enhancer, and a stevia masker.

The company is keeping its technology proprietary, but Beba added that the ingredients can be labeled as a ‘natural flavor’ are non-GMO & allergen free.

“To the best of our knowledge, this historical breakthrough will allow food manufacturers to stretch their current inventory, reduce their environmental imprint and ensure the continued supply of great tasting products to the consumer,” he said.

About Author

colin

colin

Related Articles

Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • September 11, 2019Packaging Innovations & Luxury Packaging London 2019
  • October 1, 2019PPMA Total Show
  • October 17, 2019Future Food-Tech
  • November 18, 2019Plastics Caps and Closures Conference 2019
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here



Advertisements