The role of flavors

Processed foods such as curry, ramen noodle, soup, and seasonings, as well as snacks and other foods that contain salty flavorings, are generally classified as savory foods. In this category, the use of flavors enables improvement of deliciousness, correction of taste deterioration odors generated during manufacturing, and enhancement of product value. Plant-based foods have come under great attention in recent years. We are working to improve unfavorable flavors that can arise in the development of plant-based ingredients. We solve problems in varied types of savory products to deliver deliciousness to people's tables. Our savory application specialists support application development.

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セイボリーアイコン

What can be done with flavors (examples)

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様々な香辛料、食材のイメージ

Reproduce the inherent aromas of foods

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醤油のイメージ

Express the characteristic aromas of specific varieties and producing areas

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コーンスープのイメージ

Express the inherent flavors of dairy products

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スープを食べるイメージ

Reproduce aromas when eating and optimize the timing of characteristic aroma expression

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スーパーマーケットのイメージ

Enhance stability over time

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「オフフレーバー(異臭)の軽減」のイメージ

Reduce off-flavors

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大豆ミートのイメージ

Improving the flavor of plant-based foods

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味噌汁のイメージ

Improve the flavor of reduced-salt foods

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様々なスパイスのイメージ

Substitute for natural spices

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スープを煮込むイメージ

Confer the taste of cooking and improve taste

Flavors Design

Savory products that can benefit (examples)

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ラーメンのイメージ
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様々なソースのイメージ
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ポテトチップスのイメージ
Curries/stews  |  Instant noodles/Soups  |  Pouch-packed foods/Frozen foods  |  Dressings/seasonings  |  Seasoning powders/Potato chips/Snacks  |  Crab sticks and paste products/Ham and sausage  |  Liquid foods/Nutritional foods for the elderly  |  Spice products