FERMENTED

One of the oldest forms of food preservation, fermentation is recognized for turning foods and drinks into powerhouses of beneficial probiotics and friendly bacteria.

FERMENTED

One of the oldest forms of food preservation, fermentation is recognized for turning foods and drinks into powerhouses of beneficial probiotics and friendly bacteria.

FERMENTED

One of the oldest forms of food preservation, fermentation is recognized for turning foods and drinks into powerhouses of beneficial probiotics and friendly bacteria.

ORGANIC   •   NATURAL   •   GLUTEN FREE   •   VEGAN   •   KOSHER   •   HALAL   •   NON-GMO   •   ALLERGEN FREE   •   DAIRY FREE   •   MASKING   •   MOUTHFEEL

Fermented Flavors

Fermentation is an essential process for items like beer, wine, cheeses, sausage, tempeh, condiments, kimchi, sauerkraut, yogurt, chutneys and recently popular kombucha, as well as other flavors such as miso, soy sauce, natto, pickled vegetables, fermented fish (shiokara), mirin and various vinegars.

Consumers’ growing interest in sour flavors bring fermented foods into the spotlight. During fermentation, microorganisms such as bacteria, yeast or mold break down a carbohydrate source resulting in friendly bacteria and lactic acid that have a distinctive flavor, leading to multiple health benefits.

At T. Hasegawa we are bringing back the lost art of fermentation by creating unique flavor combinations for food and drinks as well as fermented flavor profiles.

Our Korean gochujang and doenjang flavors – which duplicate the fermented soybean pastes – bring a kimchi-like spice flavor to Korean dishes. Doenjang is similar to a Japanese miso, but with a coarser consistency and stronger taste, and is commonly used together with gochujang, a red chili soybean paste.

Fermented juices generate an intense, deep, rich flavor through the conversion of sugar into acids. Love lemonade? Try a “living” lemonade with botanical flavors for a unique, innovative twist. Soft drinks targeted at adults are another emerging format. Sparkling fermented tea offers a rich history, naturally-functional health, inherent nutrition, and a wide range of flavor options. Lacto-fermentation in the vegetable juice category use herb flavors. Kvass, an old favorite in the Slavic and Baltic region, is made from sourdough rye bread or beets and has a similar taste to beer. Capture consumer’s interest in a unique fashion with one of our flavor combinations such as bitter orange and turmeric.

From modern to traditional, fermented flavors meet a growing consumer desire for gut health solutions. As a company with Japanese roots, let T. Hasegawa bring our koji fermentation culture of flavors to your new product developments.

Fermented Flavor Concepts

Fermented Flavors for Dairy and Beverage Concepts

Açai
Apple Cider
Bitter Lemon
Bitter Orange
Cherry
Coconut
Coconut Milk
Cola
Curcumin

Fermented Peppers

Elderflower
Ginger
Goji Berry
Guava
Hibiscus
Jasmine
Kefir
Lemongrass
Lychee
Mango
Mangosteen
Mao Berry
Matcha
Merlot Mead
Mint

Orange Cream
Peach
Pineapple
Pomegranate
Prune
Red Currant
Riceberry
Rose
Spiced Cranberry
Strawberry
Turmeric
Wheat Beer
White Grape
Yumberry
Yuzu

Fermented Flavors for Food Concepts

Aged Red Pepper
Black Garlic
Cabbage
Chili Varietals
Chinese
Rice Wine
Cucumber
Fermented
Black Bean
Fish Sauce
Ginger
Gochujang
Kimchi

Mayan
Chocolate
Mirin
Miso
Radish
Red Pepper Sauce
Sambal Sauce
Sauerkraut
Sourdough
Soy Sauce
Sriracha
Tempeh
Tom Yum Goon

Red Vinegar
White Vinegar
Worcestershire
Yellow Pepper

Fermented Peppers
Fermented - Flavor Menu

FLAVOR CATEGORIES

Alcoholic Flavors

ALCOHOLIC

Beverage Flavors

BEVERAGE

Botanical Flavors

BOTANICAL

Dairy Flavors

DAIRY

Fruity Flavors

FRUITY

International Flavors

INTERNATIONAL

Reaction Flavors

REACTION

Savory Flavors

SAVORY

Solutions Flavors

SOLUTIONS

Sweet Flavors

SWEET

Vanilla Flavors

VANILLA

Vegetable Flavors

VEGETABLE