Formulating with flavors is a delicate process, as the nuances and balances between the components must be just right for a taste experience to appeal to consumers.

One of the most rigorous cooking processes, frying damages typical flavoring agents. However, a line of encapsulated flavor products able to withstand high frying temperatures is a new tool to help formulators reach their fried foods flavoring goals. Manufactured by WILD Flavors, Cincinnati, the line was developed in response to foodservice operator needs. “There is a trend to go after what tastes good—the comfort foods trend—so this line of flavors caters to that area,” states John Bauman, vice president of the culinary business unit.

Most flavors that are not encapsulated disappear during the frying process, leaving products tasting flat. The company's Fry-Stable flavors come in a dry form and can be applied in the pre-dust portion of products such as French fries, chicken nuggets, onion rings and other battered products. The flavors blend well with flour, starches and other items used in batters and breadings. “The [encapsulation] adds more protection to flavors, rather than if they are added directly into the batter system—the enveloping process helps to protect them,” explains Bauman, who also is a food scientist. However, should formulators not have a pre-dust option, the flavors still hold up rather well when incorporated directly into the batter and/or breading, he says. Recommended usage is 0.7% of the finished product or 10% of the dry batter weight; the flavors are competitively priced.

Combining Spices for New Flavors

The company offers both protein and carbohydrate encapsulated flavors, as well as a combination of both. Bauman says the protein encapsulated products hold up better in foods subjected to significant amounts of water, while the carbohydrate encapsulated products work well in items with lower water activity, such as in a dry blend.

The Fry-Stable line is available in a number of flavors: garlic, rosemary, dill, butter, sautéed onion, spicy garlic, tequila lime, black pepper, peanut flavor (non-allergen), smoky chipotle, jalapeno, American cheese, Cajun blend, lime and vegetarian tallow. Some interesting flavors to highlight are the Cajun blend, which has a lot of depth and nuances, and the smoky chipotle, which features smoky, pepper and heat notes. The non-allergen peanut flavor is a sensible option for those who are allergic to nuts but still enjoy their taste, while the vegetarian tallow flavor will help formulators expand their portfolio of foods that lack meat but still taste meaty.

Foodservice operators need flavors able to withstand high heat applications.
For fuller, customized flavor profiles, the spices can be combined. The spices oregano, basil and other herbs can be blended in a number of ways to result in a customized Italian blend. Mexican food flavors are the result of spices such as garlic, oregano and cilantro in a salsa, for example. Sesame, ginger, garlic and lemongrass combine for an Asian profile.

Other flavors that entice consumers, and present future possibilities, are Floribbean cuisine, which has fruity, “citrusy” notes that can be combined with strong spices such as cumin, and Hispanic cuisines such as Cuban foods. Cuban cuisine is spicy but not hot, and features elements such as garlic, citrus, oil and at least one type of herb. The company also offers its Mojo marinade, which has an orange background mixed with cumin.

“Our company is 100% focused on food flavors, and that is our specialty. We are a full flavor service company with expertise in the culinary area and can make any flavor,” concludes Bauman.

For more information:
John Bauman at 859-342-3589
Jbauman@wildflavors.com • www.wildflavors.com
WILD Flavors Inc. WRITE IN 205