New Flavor Enhancer Technologies
The U.S. subsidiary of one of the world’s top food and beverage flavor manufacturers is continuing its mission to “make life taste better” through technological innovations that perfectly replicate the flavors of nature.
T. Hasegawa USA, based in California, has introduced two cutting-edge new technologies with the introduction of HASEAROMATM and ChefAromaTM flavor enhancers in the North American market. These technologies are intended to produce food and beverage products that taste authentically.
The ‘first bite’ sensation of tasting a food for the first time, packed with complexity and nuances of flavor, is reproduced by HASEAROMA, a proprietary research and enhancement technology.
“We are pleased to announce this breakthrough technology of HASEAROMA and ChefAroma as our latest product offerings,” said T. Hasegawa USA CEO Tom Damiano. “Novel technologies are the foundation of what we do at T. Hasegawa and we remain committed to innovation by continually expanding, improving and customizing new technologies to create more authentically-flavored foods and beverages.
In addition to demonstrating cost savings by speeding the preparation process or reducing reliance on expensive ingredients, technologies like HASEAROMA and ChefAroma are revolutionary in improving the taste and experience of food and beverage products.”
Compared to other compounded flavors, HASEAROMA’s unique technology and process enable a higher level of specificity. For instance, HASEAROMA can replicate the distinct flavor profiles of an Alphonso mango or Ataulfo mango, a white peach or Golden Jubilee peach, and a Clementine orange versus an American Navel orange.
Many brands may have previously chosen to use a basic mango, peach, or orange flavor in product development. With this level of particularity and authenticity, product development is elevated in an effort to stand out in the market.
There are numerous uses for HASEAROMA in the development of savory flavors in addition to fruits and other sweet flavors. T. Hasegawa is able to reproduce the distinct depth of flavor attained through cooking processes, for example, by enhancing an onion jam so that it tastes caramelized rather than sauteed.
By distinguishing between the flavors of chicken thigh, chicken breast, and chicken skin, for example, HASEAROMA can deliver flavor specificity in savory applications. Importantly, it can do this without using any animal products, producing a distinctive type of flavor that closely resembles the original taste.
“With the immense growth of vegetarian and vegan diets in North America, savory flavor technology like HASEAROMA will make a positive impact in coming years, allowing us to refine and replicate the authentic flavors of specific cuts and types of meats like chicken, duck and wagyu beef,” said Austin Luft, senior flavorist at T. Hasegawa USA.
Development of HASEAROMA flavors includes an extensive sensory analysis process which isolates specific flavor molecules within foods and beverages and concentrates these molecules to add depth of flavor, long-lasting mouthfeel and authentic aroma.
“In many cases, the process for developing a new flavor with HASEAROMA can take up to 12-months, but the result is a wholly authentic flavor experience that is true to nature’s essence,” explained Luft
“Our applications team is hard at work discovering new sweet and savory applications for HASEAROMA,” added Luft. “Currently, our most popular applications are in snacks and beverages, but the possibilities are endless and we will be working with customers to discover more opportunities from sports nutrition, energy bars, soups, prepared meals and more.”
This week, T. Hasegawa also unveiled ChefAroma as a new technology designed to deliver chef-inspired flavors in less time, providing a rich complex flavor that is true to culinary recipes. Targeted to foodservice applications, ChefAroma uses reaction flavor technology and real food ingredients like butter, onion and wine to add complexity and intensity to otherwise mundane foods.
For example, ChefAroma can be added as a base for soups and other dishes to instantly deliver the distinct taste of caramelized onions that have been cooking for hours, saving restaurants time and money. ChefAroma flavors can also be added to ready-prepared frozen meals, to deliver a restaurant-quality flavor experience after re-heating.
Available in four different flavors (Wine Butter, French Onion, Butter Onion and Mirepoix), ChefAroma offers cost optimization and delivers consistent quality of flavor at scale in soup bases, glazes, broths and condiments. This unique technology was initially developed by T. Hasegawa in Japan and refined by the U.S. subsidiary for introduction in the Western market.
“We’re only just beginning to realize the broad possibilities of ChefAroma in foodservice applications,” said Luft. “This technology is incredibly valuable to restaurant chefs because it can fast-track the process of creating mother sauces with minimal prep time and a higher level of flavor intensity – optimizing cost, improving quality and inspiring versatility.”
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