Page 36 - FoodFocusThailand No.184 July 2021

STRATEGIC R&D
STRATEGIC R&D

To meet consumers’ shift towards
natural and healthier flavours,
manufacturers are exploring beyond ground
spice and moving into spice solutions that provide
better taste and functionality in formulations.
Packing a Punch

with Innovation in Spice

A New Focus warehouse storage space. Margins are also maximised as spice
The fear of virus exposure, heightened food safety concerns, economic flavours are guarded against unpredictable and volatile raw material
slowdown, and tighter wallet are pushing consumers to cook at home. pricing.
As they retreat to their kitchens, more attention on what goes into their Insulated against agricultural changes, manufacturers will be able
food has sparked new interest and desire to infuse fresher, more natural to achieve a consistent flavour profile, aroma and top notes without
and healthier flavouring ingredients into their meals. 1 concern for low quality and weak tastes.
Top beneficiaries of this new shift are spices and alliums such as Other than being ideal in applications where the presence of
ginger, garlic and onion, which are common ingredients used in Thai particles is undesirable, spice flavours are completely soluble in
cuisines and perceived for health benefits present in their anti- formulations. Manufacturers do not need to worry about colour either,
inflammatory, cholesterol-lowering and immunity-boosting properties. as its clean and neutral colour makes it suitable for all applications,
Today, they are often incorporated into snacks, ready-meals and meal- especially for clear sauces and gravies.
kits, providing taste and convenience for busy consumers and fatigued
cooks. In fact, 88% of Thai home cooks are already dishing out delectable Achieve More with Less
plates using meal kits. It is a simple theory that consumers who enjoy their food would become
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As consumers turn to these tasty and healthier flavouring ingredients, repeat customers. And consistently delivering high quality and taste
agile manufacturers are also rapidly adapting to satiate this new demand. requires more than just getting the spices right. What is key for
However, this is not without challenges. manufacturers is partnering with the right spice solution provider who
can offer insights and knowledge into intricate process and propel
Key Challenges manufacturers beyond the obvious, such as lending an expert
“Ground spice” is commonly used by manufacturers to achieve desirable perspective into anticipating processing issues, including product heat
flavour profile of food. However, the key challenge is rooted in the quality stability, creating synergy between spice solution and ground spices,
variation of ground spice, due to uncontrollable seasonal and climatic and providing a global network of meticulously-sourced quality
changes. This may lead to inconsistency in taste profile between batches, oleoresins and essential oils for their products.
which affects the quality of the final product. Savvy consumers are also becoming more aware and involved
Another challenge is the risk of contaminants and adulterants from in choosing products and brands that advocate sustainability and
botanicals. This is critical especially for development in snacks and social responsibility agendas that align with their personal values.
biscuit seasonings which are applied directly to the base as ready-to-eat
product. Tighter microbial specification is often required for such It’s Time to Spice Things Up!
applications. Increasingly popular with young Thais is innovative and unexpected
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Other potential issues include colour inconsistency in formulation, flavour pairings through experimentation which offers a world of
sustainable supply continuity and price fluctuations. opportunities for manufacturers to explore. Spice flavour is catching
on to be a catalyst to facilitate and trigger that innovation. Without a
The Benefits of Using Spice Flavours doubt, it will continue to grow in popularity as it is being infused across
Given the multiple challenges in getting ground spice to emanate the different categories and applications beyond the usual ready-meals,
right flavour, resourceful manufacturers are turning to spice flavour snacks, sauces and meal kits into dairy, beverages, bakery and even
solutions that could do the job with less drawbacks. confectionery.
Spice flavours are well balanced, highly concentrated and able to
provide stronger flavour impact. Manufacturers can create flavourful Service Info C004
formulations even at small dosage which is cost-efficient and optimises More Information

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