Powdered soy sauce, a fermented flavor, was developed for overseas markets. This wheat-free, reduced-sodium soy sauce, a general flavor useful in global cuisines, was developed for health-conscious overseas markets with a strong demand for gluten-free foods.[Product: wheat-free umami flavor (powder)]
CASE01
Reduced-sodium umami developed for overseas markets
Case01
Challenge
Developing a reduced-sodium umami ingredient for health-conscious Americans
The average Japanese consumes 2,800 calories per day, whereas the average American's daily intake is some 3,800 calories. When it comes to sodium consumption, Westerners average 8 to 10 grams per day, whereas Japanese are likely to consume 11 to 13 grams, both a great deal higher than the 6 grams or less recommended by WHO (World Health Organization). Today, we see a global trend toward the fundamental re-evaluation of dietary habits to alleviate excessive sodium intake. In response, Nikken focused on reduced-sodium food products, understanding the need for an additional component of good taste to be marketable. Given that reduced-sodium food products are desirable from a health standpoint, could our R&D efforts create that requisite good flavor…?
-
-
-
*Images are for illustrative purposes
Developing frozen hamburgers that are surprisingly healthy and delicious!
In a country where fast food and takeout meals are the norm, Americans require frozen foods that can be consumed with minimal fuss. Frozen hamburgers are a staple product lining the freezers in nearly any grocery store. Yet the search continues for a savory, flavorful frozen hamburger that tastes like it's hot off the grill. There must be a way to create such a product…
Subtly enhancing flavors with Nikken's natural flavors
The Nikken R&D team initially sought to incorporate soy sauce, as that is what Japanese reach for when flavor is somehow lacking. Americans are gradually recognizing the Japanese concept of umami in the form of soy sauce, which is slowly becoming a common condiment on the kitchen table. Unfortunately, wheat, a fundamental ingredient in soy sauce, presents allergy issues…
R&D
Creating healthy flavors that do not trigger wheat allergies
More Americans have allergies than do Japanese, including wheat allergies. Soy sauce is composed mainly of wheat and soybeans, presenting a difficult problem. The ideal solution is removal of wheat from soy-based flavors. The R&D team scrambled to contact soy sauce manufacturers and, through cooperation, finally obtained a wheat-free soy sauce. As shipping liquid to the U.S. would be costly (due to weight), and shelf life would shorten, the soy sauce was processed using our spray dry technology, creating a powdered product for shipment to overseas production lines.
Results
A new product, answering the dual needs of a health-conscious, fast food-loving culture!
Innovative umami flavor solved the double challenge of creating a delicious, non-allergenic hamburger. The Nikken R&D team developed a wheat-free flavor enhancer that heightens hamburger patty savoriness while reducing salt content. Customers expressed delight over the compatibility of flavors. Nikken's efforts to confront the preferences of Americans head-on paid off with the creation of a groundbreaking flavor.
-
-
*Images are for illustrative purposes
Nikken offers contract processing services leveraging our extraction, concentration, drying, and blending technologies plus our production equipment, covering products ranging from extract and powdered flavor blends to OEM-based functional ingredients. We welcome orders, inquiries, and proposals.
- SITE TOP
- R&D Case Studies
- [CASE01] Reduced-sodium umami developed for overseas markets