Taste Enhancers

Consumers turn to food products that taste great. Whether your customers are looking for something sweet, sour, savory, salty, or bitter, there is no single organ or chemical receptor in the human body dedicated to taste. Instead, the human brain and body work together to decipher the character of taste and if a product is enjoyable.

Food manufacturers can create the taste of their products through natural and ingredient-based taste enhancers. These compounds influence which flavors stand out in a food product and what hits the palate last. Utilizing taste enhancers in your food products could be the solution to creating the perfect sensation.

Different types of taste enhancers

One of the most widely used taste enhancers is salt, as humans have been adding this to prepared meals for thousands of years. Salt is considered to be one of the most universal natural flavor enhancers because of its ability to make sweet foods sweeter and savory tastes even brighter.

Taste enhancers can be found within nuts, fruits, spices, mushrooms, vegetables, yeasts, and other natural ingredients.

  • Monosodium Glutamate

    Monosodium glutamate (MSG) is a common flavor enhancer and food additive derived from amino acid glutamate. This amino acid is an important component of proteins and adds to savory flavors in consumer products. In some cases, monosodium glutamate is included as an ingredient to reduce salt content.

  • Nucleotides (IMP and GMP)

    Both IMP and GMP have strong impact on Umami taste and together with MSG are commonly used to enhance overall taste sensation of many savory products likes soups, sauces, gravies, snacks, Asian Noodles.

    However, MSG and Nucleotides are very well known, cost effective and commonly used taste enhancers there are trends to replace them by other clean label and natural ingredients.

  • Yeast Extracts

    Yeast extracts are another example of natural taste enhancing ingredients. Yeast extracts balance the nutritional profile of salt, sugar, and fats within products and heighten umami flavors. These food ingredients come from the same yeasts that are used to make bread and beer.

Demand for Taste Enhancers

Taste enhancers are an efficient way to get the most out of your consumer products. taste enhancers enable formulators to find substitutes for salts while contributing long-lasting aromas during consumption. Taste enhancers at Brenntag Food & Nutrition transform your creations to provide following benefits:

  • Improved flavor: Canning, freezing, and heating can eliminate flavors by the time foods make it to customers. By including flavor enhancers, sweet, sour, bitter, salty, and savory tastes remain through the production process.
  • Maintaining taste: Using correct enhancers for your industry allows products to remain fresh in taste for extended periods of time. This helps reduce waste and cuts costs for foods requiring canning, packaging, freezing, and heating.
  • Salt reduction: A number of taste enhancers at Brenntag are designed to reduce the need for salt in foods. Let our Food Experts find the right ingredient to enrich the taste in your product. Contact us and we will support you in finding the right formulation which appeals to all senses.

Get in touch

Please contact our Food Experts for more information on the food colors we can offer you for your product. We are looking forward to working with you on the color of your product.

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