Flavour firm shares inside knowledge on snacks

A new marination technique for snacks, which enables potatoes to be flavoured internally has been developed by flavour manufacturer Quest.

In-dough, or internal, flavours are generally mixed in the mass of a base product before the cooking process. For example, when making tortilla chips, lime, water and corn are mixed to make a snack base and flavour can also be added at this stage to mask the corn aftertaste and ensure that flavour runs throughout the product.

It is not possible to use conventional in-dough flavours with crisps, because the snack base is potato, so manufacturers generally have to rely on external flavours. These are dusted on after the product has been heated, and, because they only cover the outer surface, they are only effective during the initial taste. However, Quest's new marination technology means that flavour can be added to potato slices before the frying process using a dip bath. The flavour then binds with the potato, flavouring it internally.

The new development has been achieved through Quest's new philosophy, which focuses on how to optimally stimulate the senses. Not only has the firm concentrated on the obvious sight, smell and taste, but also on how sound affects consumers' enjoyment of a product, such as the crunch of a crisp; and how the product feels to touch.

Double coating is another new technology designed by the firm, which gives products a more pleasant feel and allows manufacturers to combine low fat snack bases with indulgent flavours. "By frying a crisp with oil and dust-on flavour, the oil adheres the flavour to the base," says Quest marketing manager for snack and flavours Olga van Gaans. "This creates a layer on the outside of the base, so you don't have dirty fingers any more."

She is confident that flavouring snacks in this way offers products a real point of difference. "It brings in finger printing," she says. "It's being tested by major manufacturers, but is not officially on the market yet."

Quest's latest flavour collection, 'Snacks à la carte', includes South African Chakalaka, based on a dish of cooked vegetables combined with sweet and sour spices, and Thom Yam King, based on Thai soup with shrimp.