Speciality Soups Review from Food Product Design

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 have an aroma from the Maillard reaction.”  This flavor reaction can substitute for MSG and I+G in your dish to replace artificial flavors and chemical additives.

Another benefit in using bases, is in low sodium products.  When you add a low sodium base to your low sodium recipe, you can help restore the flavor and mouthfeel.

The article goes on to mention 3 types of bases you can use.  These include dry bases, liquid bases and paste bases.  Integrative Flavors manufacturers both dry and paste bases.  The paste bases being the most popular.  One thing in the article that I would like to clarify is the suggestion that paste bases have a higher sodium level and a shelf-life of a few weeks or a month depending upon the addition of salt and the water activity.  Our shelf-life studies on our low sodium bases (140 mg per serving or less) indicate that the shelf-life of these products is 6-8 months for optimum flavor.

The article is interesting and I do like reading about bases.

Speaking of bases, we are currently running a promotion on our website.  If you click this link, you can receive 20% off your Cook’s Delight Soup Base order of $25 or more!