Coen van Oorschot, business line manager, process flavours, DSM says: "This launch enables our partners in the food and flavour industry to satisfy increasing demand for natural products, while complying with global legislation and delivering authentic-tasting savoury foods. These taste ingredients offer the same, if not better, flavour intensity than alternatives without a clean-label declaration, and can be used in a wide range of end products."

As thermal process flavours a combination of a protein source and a reducing sugar are no longer considered natural, there's a need for an alternative. The natural status of L-Cysteine used to produce the sulphury notes of beef and chicken has also been called into question. In its new range of processed yeast extracts, DSM aims to deliver the same taste directions as thermal process flavours but with a natural declaration.

Available in chicken, beef and roast flavour, they can be blended, giving flavour creators the freedom to formulate. The Maxavor YE range of pre-composed, ready-to-use flavour blends includes chicken and beef, and white meat and dark roast. Both tiers are produced using DSM's proprietary continuous reaction technology.

Contact: DSM
www.dsm.com