{"id":17342,"date":"2016-10-09T11:15:48","date_gmt":"2016-10-09T09:15:48","guid":{"rendered":"http:\/\/lesaffre-bridge.preprod.nikita.fr\/en\/?page_id=17342"},"modified":"2025-11-28T09:14:07","modified_gmt":"2025-11-28T14:14:07","slug":"natural-products","status":"publish","type":"page","link":"https:\/\/biospringer.com\/en\/natural-products\/","title":{"rendered":"Formulation benefits"},"content":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” el_class=”noPadding” z_index=””][vc_column][vc_raw_js]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[\/vc_raw_js][\/vc_column][\/vc_row][vc_row css_animation=”element_from_fade” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” el_class=”noPadding” z_index=””][vc_column][vc_column_text css=””]<\/p>\n

Our <\/span>natural*<\/sup> solutions for<\/span><\/span><\/h2>\n

[\/vc_column_text][vc_separator type=”transparent” up=”15″ down=”15″][vc_row_inner row_type=”row” type=”grid” text_align=”left” padding_top=”25″ css_animation=”element_from_bottom”][vc_column_inner el_class=”natovm” width=”1\/3″][vc_column_text css=”.vc_custom_1763047282045{padding-top: 35px !important;padding-bottom: 35px !important;background-image: url(https:\/\/biospringer.com\/wp-content\/uploads\/2025\/10\/Titre-bg-345.png?id=50414) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}”]<\/p>\n

Taste improvement<\/span><\/a><\/h3>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner el_class=”natovm” width=”1\/3″][vc_column_text css=”.vc_custom_1763050119498{padding-top: 35px !important;padding-bottom: 35px !important;background-image: url(https:\/\/biospringer.com\/wp-content\/uploads\/2025\/10\/Titre-bg-345.png?id=50414) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}”]<\/p>\n

Protein intake<\/span><\/a><\/h3>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner el_class=”natovm” width=”1\/3″][vc_column_text css=”.vc_custom_1763048983638{padding-top: 35px !important;padding-bottom: 35px !important;background-image: url(https:\/\/biospringer.com\/wp-content\/uploads\/2025\/10\/Titre-bg-345.png?id=50414) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}”]<\/p>\n

Sugar reduction<\/span><\/a><\/h3>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”grid” text_align=”left” padding_top=”25″ css_animation=”element_from_bottom”][vc_column_inner el_class=”natovm” width=”1\/3″][vc_column_text css=”.vc_custom_1763048912340{padding-top: 35px !important;padding-bottom: 35px !important;background-image: url(https:\/\/biospringer.com\/wp-content\/uploads\/2025\/10\/Titre-bg-345.png?id=50414) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}”]<\/p>\n

Fat reduction<\/span><\/a><\/h3>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner el_class=”natovm” width=”1\/3″][vc_column_text css=”.vc_custom_1763368496245{padding-top: 35px !important;padding-bottom: 35px !important;background-image: url(https:\/\/biospringer.com\/wp-content\/uploads\/2025\/10\/Titre-bg-345.png?id=50414) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}”]<\/p>\n

Salt reduction<\/span><\/a><\/h3>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner el_class=”natovm” width=”1\/3″][vc_column_text css=”.vc_custom_1763050202694{padding-top: 35px !important;padding-bottom: 35px !important;background-image: url(https:\/\/biospringer.com\/wp-content\/uploads\/2025\/10\/Titre-bg-345.png?id=50414) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}”]<\/p>\n

Cocoa reduction<\/span><\/a><\/h3>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”grid” text_align=”left” padding_top=”25″ css_animation=”element_from_bottom”][vc_column_inner el_class=”natovm” width=”1\/3″][vc_column_text css=”.vc_custom_1763050212023{padding-top: 35px !important;padding-bottom: 35px !important;background-image: url(https:\/\/biospringer.com\/wp-content\/uploads\/2025\/10\/Titre-bg-345.png?id=50414) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}”]<\/p>\n

Off-notes masking<\/span><\/a><\/h3>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner el_class=”natovm” width=”1\/3″][\/vc_column_inner][vc_column_inner el_class=”natovm” width=”1\/3″][\/vc_column_inner][\/vc_row_inner][vc_column_text]<\/p>\n

*according to ISO TS19657<\/em><\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”element_from_fade” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” anchor=”taste” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” el_class=”nopadding” z_index=”” css=”.vc_custom_1763141683397{padding-top: 60px !important;padding-bottom: 60px !important;background-color: #FFE7AC !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column el_class=”nopadding” css=”.vc_custom_1728459197693{padding-top: 30px !important;}”][vc_column_text css=””]<\/p>\n

Yeast extract ingredients <\/span> for taste improvement<\/h2>\n

[\/vc_column_text][vc_separator type=”transparent” up=”15″ down=”15″][vc_column_text css=”.vc_custom_1763038544917{padding-bottom: 30px !important;}”]As consumers consider many new factors when purchasing food, the importance of taste remains intact. Compromising on taste is hardly an option. When it comes to taste improvement, the food and beverage industry has many challenges to meet customer expectations while maintaining an appetizing taste.<\/p>\n

 <\/p>\n

Taste and flavors are the result of what our tongue and nose perceive when we eat or drink. Both send information to our brain, which will analyze the data, helping us to characterize tastes and flavors of the foods we are eating.[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” el_class=”nopadding” z_index=”” css=”.vc_custom_1763047251342{padding-top: 30px !important;padding-bottom: 30px !important;}”][vc_column width=”2\/3″ el_class=”nopadding” css=”.vc_custom_1763038477450{padding-top: 30px !important;}”][vc_column_text css=””]There are five basic tastes known: saltiness, sweetness, bitterness, sourness, and umami. Each one is linked to one reference molecule. The first four are well-known and have been described for centuries. Umami taste was discovered in 1908 by a Japanese researcher while tasting dashi broth, a traditional broth made from Kombu seaweed. It was only scientifically recognized as the fifth basic taste in the 1980\u2019s. Umami literally translates \u201csavory taste\u201d from Japanese and refers to a lingering taste that stimulates salivation.<\/p>\n

 <\/p>\n

A new taste concept has been recently discovered in the field: kokumi. It refers to the attributes of slow cooking or home-made cuisine. \u201cRichness\u201d, \u201cmouth fullness\u201d and \u201csmoothness\u201d are commonly used to describe the kokumi sensation.[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”50653″ img_size=”full” alignment=”center” css=”.vc_custom_1763037697801{padding-right: 10% !important;padding-left: 10% !important;}” qode_css_animation=””][\/vc_column][vc_column][vc_column_text css=”.vc_custom_1763038552511{padding-top: 30px !important;}”]Taste and flavors are complex to describe and require specific expertise to improve. Experts have divided taste into three building blocks:<\/p>\n