Posted by Georgeann
on Feb 23, 2012 in News
| 0 comments
As a manufacturer of soup bases, I know the benefits of using bases in food flavoring applications. Every once in a while, I stumble upon an article that confirms what I know, which is nice.
In this months Food Product Design Magazine, there is an article on Specialty Soups that discusses, in detail, the role of soup bases in specialty soups. The article mentions the Malliard Reaction in meat bases which “causes an enhanced meaty flavor and umami taste. The flavors have a natural meaty flavor from both proteins and/or their amino acids but, in addition, they...