Quest Food, producer and manufacturer of flavours and food ingredients, has announced the global launch of 40 previously unknown savoury flavour molecules known as High Impact Flavour Ingredients, or Hifi aromatics.

Quest flavour experts, chefs and researchers spent three years identifying the Hifis, and the range will form the cornerstone of the company’s new range of 25 High Impact Taste (HIT) flavours, designed to create distinctive aroma profiles at low concentrations. They will be produced in a dedicated factory designed and built at Naarden, in the Netherlands.

Among the first HIT flavours to be launched, beef and chicken types will be available in both liquid and powder forms. Specifically, the range includes beef broth, beef stock, grilled beef, dark roast beef, light roast beef and boiled chicken.

John Smit, Quest’s Global Marketing Director, Culinary, commented: “The importance of smell in the perception of great tasting food has always been recognised – it awakens the appetite, heightens the enjoyment and boosts the whole eating experience. The demand for aromatic flavours, or top notes, is now reaching a peak.

“HIT flavours are designed to perform in culinary applications, including soups, bouillons and stock cubes, noodle soups, ready meals and processed meats. In fact, anywhere that a specific aroma is required to deliver a full taste.”

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In a press release, the company explains that “HIT flavours are of crucial importance to Quest’s creative strategy and typify the business’ determination to build a reputation for creativity and consumer insight”. Furthermore, Quest aims to “create a difference by maximising the sensory impact of the world’s most innovative consumer products”.

Quest is a member of the ICI group, and supplies flavours and ingredients to six main food markets: bakery/confectionery, beverages, culinary, dairy, snacks and pharma & nutrition. On the flavours side, the company specialises in natural and nature-identical flavours (for example vanilla, strawberry, chicken and beef, bread, chocolate and coffee) and its ingredients portfolio includes; emulsifiers, hyrocolloids (which give structure to meat, baked goods and dairy products) and bio-ingredients that add taste, texture or extended shelf-life to baked, dairy or savoury goods.