California-based food and beverage flavor company T. Hasegawa USA, Inc. is on a mission to solve this challenge through innovative flavor technology. Recently, the company announced the introduction of its all-natural, plant-based EmulsiTRACTTM milk colloid emulsion to the North American market. This advanced fat mimetic technology provides an effective solution for food and beverage brands that need to simulate the creaminess and rich mouthfeel of traditional whole milk in a wide range of beverages, packaged foods and dairy alternatives.
EmulsiTRACT was initially developed by T. Hasegawa in Japan, where fresh milk is not readily available and is prohibitively expensive. When added to powdered milk as an emulsion, EmulsiTRACT restores the creamy mouthfeel that consumers expect in a wide range of dairy products, including coffee creamers, ice cream, dressings, protein beverages, yogurt, pudding, whipped cream and a broad range of dairy-alternative beverages.
“Consumers are familiar with the rich mouthfeel that traditional whole milk fat provides, and expect these attributes in dairy-free beverages, low-fat foods and other products,” explained T. Hasegawa’s VP of research & development, Jim Yang. “EmulsiTRACT is the result of our efforts to produce a clean-label, natural solution that still delivers the creamy richness that consumers demand. This technology is going to expand the possibilities of dairy alternatives moving forward.”
While the use of edible oils will continue to be a key aspect of food and beverage development, innovations like T. Hasegawa’s EmulsiTRACT will reduce the total amount of edible oils required to produce many goods, while also delivering a more natural-tasting solution that better mimics the experience of whole milk dairy foods and beverages.
The introduction of EmulsiTRACT marks the latest in T. Hasegawa’s growing line of innovative products aimed at providing a rich, full-bodied taste experience with improved mouthfeel. Earlier this year, the company introduced BOOSTRACTTM to the North American market, which adds or enhances the effect of kokumi (or “rich taste” in Japanese) to foods and beverages. Both of T. Hasegawa’s new technologies improve mouthfeel, but BOOSTRACT is a flavor modifier that uses Maillard Reaction to convert plant-based proteins to sugars, whereas EEmulsiTRACT is an emulsifying agent that adds fatty acids to provide a creamy milk flavor profile.
In addition to improving creamy mouthfeel and providing a luxurious taste profile to dairy and dairy-alternative foods while reducing the use of edible oils, EmulsiTRACT can offer nutritional benefits by aiding fat reduction in food and beverage products.
“This technology can significantly reduce fat in certain beverages while still delivering a full-bodied mouthfeel,” explained Rouse. “EmulsiTRACT is capable of changing the way we approach reduced fat products, without compromising on flavor or experience.”
Food and beverage brands who are looking to take their product development to the next level of flavor can explore the possibilities by contacting T. Hasegawa USA at www.thasegawa.com or by calling (866) 965-0502.