Consumers increasingly demanding when it comes to healthy and natural eating, and manufacturers are responding with new solutions.
The natural food flavors market is a fast growing one. It is mainly due to an increasing awareness about the benefits of natural ingredients and due to regulations regarding the use of artificial flavors in food products.
The evolution in the natural beef flavor and plant-based meat markets push manufacturers to be innovative in the provision of red meat flavor. The transition to more sustainable food systems is an important growth factor for both markets.
To respond to manufacturers' demand, Biospringer by Lesaffre launched a brand new innovation: Springer® Precursor 401.
Thanks to its composition being high in sulfur compounds and free amino acids, the yeast extract Springer® Precursor 401 is the perfect ally to create an endless variety of vegan beef (and other red meat) flavors. How? By using this yeast ingredient in a cooking/Maillard reaction and adapting the parameters (T°, pressure, time, pH).
An innovative solution to meet your specific needs:
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Create authentic vegan red meat flavor
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Natural flavor labeling for your final product¹
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Use an environmental friendly ingredient
Fill out the form to download our leaflet:
Springer® Precursor 401 is available in many regions where "yeast extract" is permitted as a label on packaging. The label "Natural Flavor"¹ can also be used in Europe.
Biospringer’s Flavorists and Sensory Scientists bring high expertise and experience in natural yeast ingredients. They support innovation in consumers' products that taste great and respond to demands in the food sector.
Our Sensory Scientists are using best practices to make sure that the sensory data they collect is as robust, objective, precise and unbiased as possible. Sensory tests are conducted by highly trained sensory panelists in purpose-built booths that provide a controlled environment for all aspects of product evaluation.
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