The purchasing behaviour of today's conscious consumer is strongly determined by taste. This is also true for reformulated, healthier and ‘better for you’ foods. These products must have an appealing taste and the consumer does not want to make concessions on either.
However, reducing sugar in existing formulas or new product developments comes with many challenges. Restoring the taste by bringing back balance, character and mouthfeel probably is the most difficult one!
Taste modulation is a comprehensive and important area within R&D of the flavour industry, aimed at improving the eating experience when reducing sugar or at masking unwanted flavour notes.
The Buteressence R&D team has developed a new range of modulator flavours, with a natural flavour declaration and specifically for improving the consumer acceptance of reformulated sugar-reduced foods.
To be applied at low dosage levels, but with a high impact and in combination with the flavour characteristic flavouring already in use.
To know which modulator flavour, available in both liquid and powder form, is best suitable for your product, please contact us at sales@buteressence.com or dial + 31 75 631 44 11.
We are happy to provide you with samples!
From June onwards we are fully operational with our two new mixing lines for powder flavourings, enabling us to link efficient production with more flexibility in our product offering.
At our site in Zaandam we constructed, together with industry specialist AZO, a new installation focusing on product quality, hygienic design and operator ergonomics.
Two identical lines in fully separated rooms, with Amixon AM conical mixers as centrepieces; one with a 400 liter mixing capacity, the other one significantly larger with 1500 liter capacity.
Because of restricted height in the existing building, we used 3D-technology during the design to guarantee optimal accessibility of all key functions of the installation.
A pneumatic conveying system doses our key bulk ingredient directly from the big bag into the mixers, followed by all the flavour substances and concentrates. After the mixing process, the final product passes a cyclone screener (sieve) and is filled off in bag in box using a semi-automatic filling and weighing station.
Please have a look at some of the pictures we took, via link.
From 2012 to September 2020, Buteressence was Riskplaza audit+ certified, in addition to our FSSC 22000 food safety certificate.
Guided by Riskplaza we have conclusively demonstrated that we are in full control of the defined raw material hazards for our flavour portfolio as included in their database. The Riskplaza scheme was developed in the past through a collaboration of the food business with the government (NVWA).
Initially focused on the bakery industry and therefore with a strong emphasis on the raw materials (ingredient groups) used in this important market sector.
We have made the decision to end our certification because we believe that the hazards identified by Riskplaza are less relevant to our specific flavour raw materials portfolio. Flavouring substances are often concentrated and defined substances that potentially have their origin in these ingredient groups but are significantly different in terms of composition and the level of processing.
The withdrawal of our Riskplaza certification obviously does not mean that we no longer carry out risk analyses of the raw materials used in the compounding of our flavourings. The actuality of it is guaranteed and forms an important element of the annual certification audit for our pending FSSC 22000 food safety certificate.
We sincerely thank the Riskplaza organization and the various certification bodies for their guidance and input over the years. It has given us further insights in controlling food safety and it enables us to continue to be a good partner for our customers who themselves are Riskplaza audit + certified.