The flavour is called Kemfe (pronounced Kem-fay] and is sourced from the west African rain forest plant, Katemfe (Thaumatococcus Daniellii), which has been consumed by local people for 100s of years and whom sell the plant to Naturex.
“We are the only ones offering it,” Justine Lord, business manager in the ‘NAT taste’ whole taste portfolio at Naturex told this publication.
“To offer these kind of sensory benefits at 5PPM or lower is very, very low for a flavour.”
The ingredient was formally launched at the Food Ingredients Europe (FIE) show in Paris last week, where its usability in applications like beverages, savoury foods, dairy, ready meals was demonstrated.
Lord said formulation had reached advanced stages in a couple of cases, with beverage products close to market.
Additionally, low PPM requirements for the ingredient meant reduced input costs. “The cost is significantly less than for typical flavour costs.”
Testing had shown it to be particularly effective in masking metallic or soapy off-notes typically associated with savoury ingredients like potassium chloride, Lord said. It had also been shown to be effective in masking the bitter aftertaste associated with some stevia products.
Sourcing
The indigenous people who wild-harvested the plants were paid directly by Naturex, Lord said.
“We work with village leaders. No middlemen are used. Naturex is always keen to work as closely with local people as possible and the villagers in this case even work in the cutting stations. They are gaining an income from the under forest that they wouldn’t have normally.”
The ingredient is in compliance with the European Union Flavours Directive, the company said and did not require Novel Foods approval.
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