New beef flavors target global regions
June 23, 2009
by Jeff Gelski
HILVERSUM, THE NETHERLANDS — International Flavors & Fragrances Inc. has introduced a range of natural beef flavors based on culinary benchmarks created by its international team of research chefs. The flavors may be used in such applications as bouillon, soups, gravies, marinades and noodles.
While the introduction is global in shape, I.F.F. has localized taste preferences to different regions.
"Our research showed that North American consumers most liked the comforting, nostalgic, home-cooked qualities associated with the grilled, roasted and braised flavor profiles," said Teresa Supnet-Rosa, North American category marketing director. "So these form the basis of our offerings for the region."
In Europe, flavor profiles include rare, marrow bone, boiled, roast, grilled and stewed beef.
To create the new line of flavors, a marketing and sensory and consumer insights team from I.F.F. analyzed preferences, needs, cooking traditions and consumption habits. A culinary team established benchmarks through the company’s CulinEssence program, a combination of flavor technology and culinary arts. After proprietary flavoring ingredients were developed, trained sensory panels around the world were used to validate them.