FERMENTED FLAVOR CONCEPTS

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 FLAVOR CONCEPTS

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 FLAVOR CONCEPTS

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

Fermented

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

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