Flavourings
Sausages and meat products around the world are so diverse that they require an enormous range of seasonings and flavour enhancers. You can use wide range to give any product its characteristic taste and to get the best flavour and aroma out of it. The world of flavours is versatile. There are a wide range of flavours
By combining raw seasoning and extracts, products offer twice as much seasoning power as natural herbs and spices. This guarantees a high level of added value. Standardised quality and low bacterial counts also mean extra product safety.
Aromatics
Aromatics are mainly perceived by the sense of smell, as volatile aromatics reach the sensory cells of the olfactory mucous membrane in the nasal cavity via the pharynx-nose connection when eating. The sense of taste localized on the tongue can recognize five tastes (sweet, sour, salty, bitter and umami).
REASONS FOR USING AROMATICS numerous of options to refine food naturally or non-naturally with flavourings. Improving the natural taste and the identity of food as well as correcting natural variations are reasons for using flavours.
There are replacement product for flavour enhancers, such as monosodium glutamate, which consists of natural raw materials with UMAMI taste and therefore it doesn`t have to be declared as an additive.
Combi-products
Combi compounds for instance Frankfurter Combi is a seasoning with phosphate (to help with the stability of the product and help to hold the water) and reddening agent
