New Flavor Enhancer Technologies

New Flavor Enhancer Technologies California-based T. Hasegawa USA introduced two innovative new technologies aimed at producing authentic-tasting food and beverage products by launching HASEAROMA™ and ChefAroma™ flavor enhancers in the North American market. HASEAROMA is a proprietary research and development technology that reproduces the 'first bite' sensation of experiencing a food for the first time, creating authentic sweet and savory flavors filled with complexity and flavor nuances. Tom Damiano, CEO of T. Hasegawa USA, said, "We are pleased to announce the breakthrough technology of HASEAROMA and ChefAroma as our latest products. New technologies are the foundation of what we do at T. Hasegawa, and we continue our commitment to innovation to continuously expand, improve, and customize new technologies to create more authentic-tasting food and beverages. In addition to demonstrating cost savings by accelerating preparation processes or reducing dependence on expensive ingredients, technologies such as HASEAROMA and ChefAroma represent a revolution in enhancing the flavor and experience of food and beverage products." The unique process and technology of HASEAROMA allows for a higher level of authenticity compared to other compound aromas. For example, in the past many brands could have selected a basic mango, peach, or orange aroma in the product development process, but HASEAROMA can reproduce specific flavor profiles such as Alphonso mango or Ataulfo mango, white peach or Golden Jubilee peach, and American Navel orange or Clementine orange. This level of authenticity and genuineness aims to make product development stand out in the market. The benefits of HASEAROMA are not limited to fruits and other sweet flavors, but also have broad applications in savory flavor development. With HASEAROMA, T. Hasegawa can mimic the unique flavor depth obtained through cooking applications, such as adjusting onion marmalade to taste sautéed rather than caramelized. HASEAROMA has the ability to distinguish the flavor difference between chicken thigh or chicken breast and chicken skin, and does so without using any animal products—creating a unique flavor that mimics the original taste. Austin Luft, Senior Aroma Specialist at T. Hasegawa USA, said, "With significant growth in vegetarian and vegan diets in North America, savory flavor technology such as HASEAROMA will create a positive impact in the coming years and allow us to enhance the authentic flavors of specific cuts and types such as chicken, duck, and wagyu meat." The development of HASEAROMA flavors involves an extensive sensory analysis process that isolates specific flavor molecules in food and beverages and concentrates these molecules to add deep flavor, lingering taste sensation, and authentic aroma. Luft added, "Our application team is working intensively to discover new sweet and savory applications with HASEAROMA. While our most popular applications are currently in snacks and beverages, the possibilities are endless and we will discover more opportunities by working with customers from sports nutrition to energy bars, soups, ready-to-eat meals, and beyond." T. Hasegawa also introduced ChefAroma, a new technology that saves time while delivering rich and complex flavor while remaining true to recipes. Targeted for foodservice applications, ChefAroma adds complexity and intensity to ordinary dishes by using reaction flavor technology and real food ingredients such as butter and onions. For example, ChefAroma can be added as a base to soups and other dishes to instantly deliver the distinctive taste of caramelized onions that have been cooked for hours, thus saving restaurants time and money. ChefAroma flavors can also be added to ready-frozen meals to deliver restaurant-quality flavor experience after heating. With four different flavor options, ChefAroma provides scalable cost optimization and consistent flavor quality in soups, sauces, broths, and garnishes. This unique technology was initially developed by T. Hasegawa in Japan and refined by its US subsidiary for introduction to Western markets. Luft said, "We are just beginning to realize the broad potential of ChefAroma in foodservice applications. This technology is extremely valuable for restaurant chefs because it can accelerate the process of creating main sauces with minimal preparation time and optimize costs by increasing flavor intensity while improving quality and offering variety."   Source