Dutch group Quest Food has launched a new range of 14 flavour preparations called Culinary Advantage®, its largest vegetable tastes and textures range to date.
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Quest explained that the chef-style taste profiles have been designed to reflect global dishes and cooking styles including sweating, sautéing, frying, braising and roasting. The range, said the company, is developed fpr use in soups, sauces and ready-made meals. It also includes products fundamental to recipes like mirepoix* and accent flavours that characterise finished recipes.
The soup and sauce foundations reflect Western, Asian and Latin American tastes. For the Western market there are Mirepoix, Brown Mirepoix, Soffritto and Sautéed Mushroom. A special Soup Base and SH Mirepoix cater to Asian needs, while Latin Americans will appreciate the typical Adobo.
The Culinary Advantage® accent flavour preparations also reflect some global taste preferences and include Sautéed Tomato and Mushroom, Roasted Corn, Ginger Stir Fry (Wok), Roasted Red Bell Pepper, Fire Roasted Tomato, Thai Chile and Kaffir Lime.
John Smit, global marketing director, culinary, explained: “We’ve designed [this range] to provide the kind of authentic tastes and textures normally only derived from lengthy and time-consuming cooking processes.
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By GlobalData“Low levels produce a high flavour impact, so they are cost effective and there’s also a reduction in expensive and labour-intensive cooking processes, making them a unique proposition for culinary applications.”
For labelling purposes in the final consumer products, the range has been designated as a “foodstuff” rather than a “flavouring”, making it more consumer-friendly.
The company revealed that other consumer benefits of the Culinary Advantage® range are that the products are non-GMO, Kosher and vegetarian; easy to store at ambient temperature; easy to use; suitable for most savoury applications, wet and dry; and, possessing of re-hydration and thermal stability.
