DSM launches vegetable flavours with Asian tastes in mind

By Jess Halliday

- Last updated on GMT

Related tags: Flavor

DSM is launching a new line of natural flavours led by authentic taste needs in the Asia Pacific region, which can help flavour firms construct flavours with complex notes that appeal to different market preferences.

The new line, called Maxagusto, has been in development for over three years. The focus is on vegetables and spices, as the company noticed there was a need for vegetable notes that reflect authentic culinary tastes across the region. The first to be launched is a freshly fried garlic flavour, “a very Asian taste profile”.

Ken Hazzard, regional sales director for Asia Pacific, explained that the idea was to replicate the notes of garlic that is typically hand-fried all over South East Asia. The result is said to be an authentic, intense garlic flavour that is 4 or 5 times stronger than garlic powder.

It is a versatile tool that can be used with other notes to create flavours that match specific preferences in different markets. For instance, in the US fried and roast garlic flavour is popular, in Southern Europe garlic is a major component in aoli, and garlic bread and crisp seasonings are popular the world over.

Other flavours in the range expected to follow soon are onion and an authentic Indian massala.

Asian needs

Hazzard said: “Companies are seeking to increase market share, and one way to do that is by offering a better product – natural, authentic and culinary style”.

He added that Asian manufacturers are becoming more sophisticated, and consumers are not searching for Western foods per se but more authentic local foods – for instance “an improved quality of flavour in local products like instant noodles”.

The flavours in the Maxagusto line are all natural, so fit with the regulatory requirements for natural flavours under the new European legislation – as well as different regulations in Asian countries.

Coen van Oorschot, business industry manager process flavours, said they are could be described as “flavouring foodstuffs”.

In 2007 DSM opened a new process flavour plant in Xinghuo, China, in order to expand its product range and double its capacity. The $10m investment was justified by observed general market growth in the flavours market - particularly in Asian countries like China, where food preferences are evolving with the emergence of middle- and upper-classes towards more restaurant-style foods.

Van Oorschot said: “It is truly exciting letting the Asian region be in the lead… being global means being Asian.”

Related news

Related products

The Future of Healthy Snacking in ASPAC

The Future of Healthy Snacking in ASPAC

Glanbia Nutritionals | 17-Nov-2022 | Insight Guide

Discover the next frontier of snacking in the Asia Pacific market. With insights from consumers in China, Japan, and South Korea, this easy to access guide...

The Future of Healthy Snacking in Japan

The Future of Healthy Snacking in Japan

Glanbia Nutritionals | 28-Jul-2022 | Insight Guide

Our consumer study on healthy snacking in Japan reveals key insights into snacking motivations, the consumer landscape, and today’s top snacking trends—including...

Food design by extrusion

Food design by extrusion

Thermo Fisher Scientific | 15-Mar-2022 | Application Note

Food extrusion is an established and highly versatile technique for producing food, feed, nutritional additives and flavors.

Related suppliers

Follow us

Products

View more

Webinars

Food & Beverage Trailblazers

F&B Trailblazers Podcast