Global team of chefs creates chicken flavor range
September 02, 2008
by Jeff Gelski
HILVERSUM, THE NETHERLANDS — International Flavors & Fragrances, Inc. (IFF) has launched a new range of natural chicken flavors based on culinary benchmarks created by a global team of research chefs.
The new products may be used in such applications as soups, sauces, bouillons, gravies, marinades, noodles, quick-service foods and frozen foods. They provide such chicken profiles as boiled white meat, boiled dark meat, skin, roasted and grilled.
"Our extensive consumer research conducted in major markets across the globe told us that chicken is a nearly universal comfort food and that consumers want authentic, familiar chicken tastes and aromas created by cooking techniques they know and love," said Jos Muilwijk, head of global savory category management for IFF. "Spices and herbs add interest and regional character, but the true essence of chicken should shine through."
IFF’s sensory and consumer research in key global markets provided insight into needs, preferences, cooking and consumption habits, Mr. Muilwijk said. Florian Webhofer, a certified master chef, then led the team of research chefs in preparing gold standard chicken dishes.
"We brought in a selection of the world’s finest chickens, raised on different diets and in a variety of habitats, and cooked them open pan, slow cook, high pressure pan and more — using nothing but a pinch of salt as seasoning — and found the best target flavor profiles to guide the creative team in the design of this new range," Mr. Webhofer said.
Trained sensory panels around the world evaluated the dishes to find the superior profiles in each category, Mr. Muilwijk said.
"These chicken profiles can be easily blended with ingredients specific to any locality or cuisine, enabling the creation of signature notes for specific product brands," Mr. Muilwijk said.