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Nearly every Old World cuisine holds the keys to building flavor, not only through indigenous ingredients but also through its cooking techniques. While batch production often necessitates shortcuts, it is possible to lose sight of the fundamentals that make culinary creation worthwhile. Fortunately, there is something of a revival happening in which even larger prepared food makers are reintroducing those basics of culinary art.
Soy sauce is one of the oldest condiments and continues to grow in popularity. Its flavoring characteristics make it a versatile base for marinades and cooking sauces.
Kikkoman’s new Gluten-Free Tamari Soy Sauce delivers the savory flavor, umami benefits and processing functionality your formulation needs, without giving consumers the gluten they don’t.
Among other properties, they researched NFE’s ability to function as a salt reducer and natural flavor enhancer; as a preservative and anti-spoilage agent; and as a booster of organoleptic attributes of processed animal protein products, such as deli meats and frankfurters.
Kikkoman Sales USA offers two new products to naturally enhance flavor and reduce sodium. Available in liquid and powdered forms, new Kikkoman NFE (Natural Flavor Enhancer) lets developers reduce sodium by 30-50% and maintain a clean label.