Innovative solutions that will rock your taste buds

The key to the vegan market is taste. Consistent market success relies on repeat purchases and the all-important word-of-mouth recommendation - whether personal or via social media.

“We are incredibly focused on developing key ingredients that can be used during the formulation stage of vegan products, each of which has its unique set of organoleptic and sensory challenges. We are always formulating new products and we are always looking for new ingredients that are game-changers. We have found many such ingredients that provide novel solutions to both technical and cost issues,” he says.

The company has developedmany solutions via new ingredientsthat will form an essential part oftasty vegan foods:

• Creamy SF Fibre:

This innovative product holds up to 50 timesits weight in water and offers a succulent cook-stable structure. This results in vegan ‘meat’ type products that are still succulent after cooking, with a higher post-cooking weight. While standard vegetable fats will run out as they melt, Creamy SF Paste will not. This spells the end of the dryness associated with many vegan products such as ‘fish’ fingers, patties and meatballs. It can also replace animal fats such as butterfat.

• Umami bases:

The key to making all vegan food taste good is found largely in umami notes. CFI has a large and sophisticated range of vegan umami bases, which give the right taste notes to all flavour types - whether vegetable, chicken, seafood, meat or cheese.

• Top note flavours:

To build on umami base flavours, top notes should always be added for that final sensory boost. Using our top notes enhances the taste of all vegan foods, even those which will taste like grilled beef or roasted chicken. Our hundreds of top note flavours apply to all food types– fruit flavours, warm flavours, alcoholic flavours and many more.

• Particle suspension &smoothness in beverages:

One of the negative aspects of many vegan milks is a tendency to separate very quickly, along with a thin texture that is far from satisfying. Cape FoodIngredients has completely solved this aspect, along with the ability to smooth out chalky/grainy notes.

• Texture/gelling/thickening:

When it comes to formulating vegan cheeses, yoghurts, mousses, custards and similar products, developers need a variety of tools. CFI has developed many options to cater for all needs, with examples such as vegan chocolate desserts, instant custards and cheesecakes.

• Novel proteins:

Ingredient trends form the cornerstone of CFI’s product portfolio. New products include chia seed protein isolate, micronised yellow pea protein, micronised rice protein, neutral yeast protein and other useful tools that can give your product a better taste and/or unique marketing edge.

Cape Food Ingredients – www.capefoodingredients.com