Season’s greetings: CJ Bio develops customisable clean-label umami seasoning

By Guan Yu Lim contact

- Last updated on GMT

TasteNrich provide juicy, sour, bready, nuttiness and richness flavours ©Getty Images
TasteNrich provide juicy, sour, bready, nuttiness and richness flavours ©Getty Images

Related tags: CJ CheilJedang, Korea, Seasoning, Clean label, Umami

Korean supplier CJ Bio has developed a clean label umani seasoning called TasteNrich to tap into the changing needs of consumers and its industry customers.

Sungmo Yeun, product manager at CJ HQ in Korea, said the product would help its customers meet consumers’ demands for more healthy, sustainable and safe products.

Consumers love healthier products, recyclable package, and transparent brands and companies. They want clean labelled products and ingredients, not chemicals and artificial ingredients​,” he said.

He added this was spurring on manufacturers to, “to upgrade their products to appeal their clean label like low sodium, no additive, non-GMO, allergen free, vegan, organic and so on​.”

According to Yeun, TasteNrich is produced, “by [the] natural fermentation process using non-GMO vegetable sugars and going through a minimal process without any chemical refinery processing​.”

Depending on the food standards in launched countries, TasteNrich is categorised either as a natural flavouring or natural food ingredient. It is currently sold in several countries in Europe, and the US.

Yeun said TasteNrich fits the clean label bill, as it is non-GMO, non-allergen, vegan, E-number free, and contain no additives. It is also halal (KAN) and Kosher (KLBD) certified.

In flavour of this

He said TasteNrich enables food manufacturers and operators to achieve clean label on top of delivering umami flavours.

It consist of two key building blocks, Master U5 and Master L5, which give off different taste profiles.

For instance, Master U5 offer juicy, sour, and bready flavours while Master L5 provide nuttiness and richness flavours.

L5 was launched in 2017, while U5 recently in May this year.

Food manufacturers have an option to use them individually or a combination, while adjusting the ratio according to their applications.

When combined, they create synergy effects that amplify the taste quality and enhance salt perception, Yeun pointed out.

Despite being a seasoning, he said TasteNrich is low in sodium.

It has naturally occurring umami components like natural glutamate or natural nucleotide and amino acid, organic acid, and sugars [to give flavour],” ​he said.

The applications of TasteNrich is plenty, according to Yeun. It can be used in “bouillon powders, snack seasonings, dry seasoning blends, sauces, dressings, dipping sauce, processed meat, soy sauce, vegan foods, meat alternative, sports nutrition, etc​.”

Shaking up the future

TasteNrich is manufactured in its Indonesia factory.

He also hinted plans to expand into Russia, Korea, Japan, China, Australia and New Zealand.

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