{"id":32340,"date":"2020-08-05T14:22:43","date_gmt":"2020-08-05T18:22:43","guid":{"rendered":"http:\/\/biospringer.kinsta.cloud\/?p=32340"},"modified":"2022-04-13T08:40:14","modified_gmt":"2022-04-13T12:40:14","slug":"culinary-center-partner-success","status":"publish","type":"post","link":"https:\/\/biospringer.com\/en\/culinary-center-partner-success\/","title":{"rendered":"Biospringer&#8217;s Culinary Center: the partner for success"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row css_animation=&#8221;&#8221; row_type=&#8221;row&#8221; use_row_as_full_screen_section=&#8221;no&#8221; type=&#8221;full_width&#8221; angled_section=&#8221;no&#8221; text_align=&#8221;left&#8221; background_image_as_pattern=&#8221;without_pattern&#8221;][vc_column][vc_column_text]<a href=\"http:\/\/biospringer.com\/en\/culinary-center-who-are-we\/\">Francisco Andre<\/a> is the new Global Application Manager at Biospringer. He explained to Laurence Vercout\u00e8re (our Global Communication Project Manager) why, according to him, the Biospringer &#8220;<strong>Culinary\u00a0Center&#8221; application laboratory is today the partner in our customers success<\/strong>. He talks about passion, innovation,\u00a0<a href=\"https:\/\/biospringer.com\/en\/benefits-of-yeast-extract\/\">product benefits<\/a>, taste building\u00a0and also\u00a0value proposition.<\/p>\n<h4>The Culinary Center network is showed as the partner in your customers success. Can you tell us more about this network? What is its main mission?<\/h4>\n<p>\u201cSure! In our regional network of application labs, Food technologists provide customer support in the use of yeast extracts in a wide range of formulations of food and beverages.\u00a0In particular:<\/p>\n<ul>\n<li>We focus on the use of yeast extracts to\u00a0<a href=\"https:\/\/biospringer.com\/en\/natural-products\/#taste\"><strong>improve the taste of food<\/strong>\u00a0<\/a><\/li>\n<li>Within Biospringer, we test new products from R&amp;D and support the innovation process<\/li>\n<li>We develop knowledge about ingredients, food formulation and processes<\/li>\n<\/ul>\n<p>We cover savory applications such as\u00a0<a href=\"https:\/\/biospringer.com\/en\/food-application\/#soups\">soups, broths<\/a>,\u00a0<a href=\"https:\/\/biospringer.com\/en\/food-application\/#sauces\">sauces<\/a>,\u00a0<a href=\"https:\/\/biospringer.com\/en\/food-application\/#snacks\">snacks, seasonings<\/a>, processed meat and more and more of vegan applications like\u00a0<a href=\"http:\/\/biospringer.com\/en\/yeast-extract-cheese-substitute\/\">vegan cheese<\/a>\u00a0and\u00a0<a href=\"https:\/\/biospringer.com\/en\/food-application\/#fish\">meat analogues<\/a>. And not only in the savory segment&#8230; Indeed, we have found very interesting <a href=\"https:\/\/biospringer.com\/en\/benefits-of-yeast-extract\/\"><strong>benefits of yeast extracts<\/strong><\/a>\u00a0added into\u00a0<a href=\"https:\/\/biospringer.com\/en\/food-application\/#sweet\">sweet goods<\/a>\u00a0and\u00a0<a href=\"https:\/\/biospringer.com\/en\/food-application\/#beverages\">drinks<\/a>. To name a few: boost creaminess, modulate brown notes like cocoa and caramel,\u00a0<a href=\"https:\/\/biospringer.com\/en\/natural-products\/#offnotes\">masking off-notes<\/a>\u00a0of high intensity sweeteners.<\/p>\n<p>We are passionate about food with a\u00a0<strong>big focus on taste<\/strong>: how to make products with good taste using our yeast extracts? How to achieve delicious taste for new products? We are well trained to taste the final products and evaluate the impact of our ingredients in the finished goods.\u201d<\/p>\n<h4>If I understand, you help your customers to innovate. How do you \u201cbuild the taste\u201d?<\/h4>\n<p>\u201cWhen we cook at home, we are constantly playing with food components such as proteins, amino acids, fats, sugars. Many reactions occur to build the final taste of the products we enjoy. If we take meat for example: usually a long cooking time tends to develop more powerful taste and complexity in the dish. With yeast, we have a similar approach! The yeast cell is very complex and full of natural components. According to the process we choose to obtain the final extract, we will concentrate some of those components that play a huge role in the taste it brings. <strong>All the\u00a0complexity of a yeast cell\u00a0is our\u00a0working tool\u00a0to build the taste.\u00a0<\/strong><\/p>\n<p>Clearly, we know that some amino acids (the units that compose proteins) and nucleotides (that compose the cell DNA)\u00a0<a href=\"https:\/\/biospringer.com\/en\/natural-products\/#taste\">boost taste<\/a>, bring\u00a0<a href=\"https:\/\/biospringer.com\/en\/natural-products\/springer-umami\/\">umami taste<\/a>\u00a0and also\u00a0strengthen notes such as grilled, roasted, cooked&#8230;<\/p>\n<p>And flavor is a complex concept. First, we have the five basic tastes: salt, sweet, sour, bitter and umami. Then we also have the\u00a0aroma\u00a0we smell while we eat (meaty, chicken, grilled, herbs&#8230;).\u00a0Yeast extract\u00a0added into a food interacts with all the food components and\u00a0complements the overall taste.<\/p>\n<p>Because of this complexity,\u00a0<strong>we are also constantly looking to improve our capabilities and expertise on taste and flavors<\/strong>, either in the application knowledge or in the analytical and sensory profile methods. We also count on Lesaffre group R&amp;D support and we partner with external centers, ingredient suppliers and universities.\u201d<\/p>\n<p style=\"text-align: center;\"><strong>\u201cWe believe it is an efficient way to develop ourselves,\u00a0 <\/strong><strong>looking for the expertise where it is\u201d<\/strong><\/p>\n<p>&nbsp;<\/p>\n<h4>We understand that yeast extracts are at the heart of your activity. What is your approach to define the benefits of your yeast products?<\/h4>\n<p>\u201cWe have a lot of data resulting from our application history from all of our\u00a0Culinary\u00a0Centers around the world, mainly based on our evaluations from tasting sessions. Like I mentioned, our big focus is on taste, and especially good taste.\u00a0<a href=\"https:\/\/biospringer.com\/en\/our-expertise\/#sensory\">Our\u00a0<strong>sensory team<\/strong><\/a>\u00a0makes sure we are trained to identify all relevant taste descriptors we find in yeast extracts.<\/p>\n<p>Every time we taste a formulation, we consider specific benefits that the yeast extract is bringing. For example flavor improvement, meaty notes, rounding up the profile, <a href=\"https:\/\/biospringer.com\/en\/natural-products\/#salt\">salt<\/a>\u00a0or\u00a0<a href=\"https:\/\/biospringer.com\/en\/natural-products\/#sugar\">sugar reduction<\/a>\u00a0and many others&#8230;<\/p>\n<p>From all this data, we are building now a\u00a0<strong>new approach, that we call \u201cvalue proposition\u201d<\/strong>. We first organized our results per category of application: soups and broths, processed meat, meat analogues, and so on. Inside each, we highlight the benefits per product at a specific dosage, building our benefit map. We also consider market trends and requests per category. Today we have a clear view of our strengths and where to focus to improve even more and move to another level. This is<strong>\u00a0our roadmap for the future<\/strong>. I will give you a concrete example in the very dynamic category of meat analogues. Today, we know we have great solutions to bring chicken notes or roasted\/grilled notes and we have a clear challenge to develop beef notes to complement our capabilities.\u201d<\/p>\n<h4>What are the next steps for the Culinary Center? Do you have news to share with us?<\/h4>\n<p>\u201cGiven the clear demand to vegan products, it is clearly one of our focus, to develop and improve formulations of\u00a0<a href=\"https:\/\/biospringer.com\/en\/food-application\/#fish\">meat<\/a>\u00a0and\u00a0<a href=\"http:\/\/biospringer.com\/en\/yeast-extract-cheese-substitute\/\">cheese analogues<\/a>. We know that yeast extract is an essential ingredient in this type of formulation. Therefore, we want to be able to bring expected meaty notes and higher taste complexity and intensity. <strong>We want our consumers to have great tasting products!\u00a0<\/strong><\/p>\n<p>On top of that, we have heavily invested in new equipment to our Lab facility in France. It allows us to explore new fields of application: processed meat, sweet and bakery applications, and more.\u201d<\/p>\n<p>With his team and colleagues,\u00a0<a href=\"https:\/\/www.linkedin.com\/in\/francisco-andr%C3%A9-69a331a1\/\">Francisco Andre<\/a>, global applications manager, wants to be the partner of success. In this purpose and thanks to Biospringer&#8217;s expertise in yeast extract, he does everything to help and support customers to innovate.[\/vc_column_text][vc_separator type=&#8221;transparent&#8221;][vc_column_text]<em>Biospringer\u00a0is a specialist of yeast extract\u00a0and\u00a0is recognized as a historical key player and global producer. Its expertise through teams of technologists, flavorists, and expert tasting panels, ensures total safety and high quality of all the products manufactured and sold in the world. In addition, its global network of Culinary\u00a0Centers is dedicated to finding technical solutions for its customers\u00a0in order to\u00a0bring good taste to their recipes in line with the current natural, vegan, and clean label food trends.<\/em>[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=&#8221;&#8221; row_type=&#8221;row&#8221; use_row_as_full_screen_section=&#8221;no&#8221; type=&#8221;full_width&#8221; angled_section=&#8221;no&#8221; text_align=&#8221;center&#8221; background_image_as_pattern=&#8221;without_pattern&#8221; z_index=&#8221;&#8221;][vc_column][vc_column_text]<\/p>\n<h4 style=\"text-align: center;\">Would like to get in touch with our experts?<\/h4>\n<p>[\/vc_column_text][vc_separator type=&#8221;normal&#8221; color=&#8221;#ffffff&#8221;]<a  itemprop=\"url\" href=\"\/en\/contact\/\" target=\"_self\"  class=\"qbutton  center default\" style=\"\">Contact us<\/a>[\/vc_column][\/vc_row][vc_row css_animation=&#8221;&#8221; row_type=&#8221;row&#8221; use_row_as_full_screen_section=&#8221;no&#8221; type=&#8221;full_width&#8221; angled_section=&#8221;no&#8221; text_align=&#8221;left&#8221; background_image_as_pattern=&#8221;without_pattern&#8221;][vc_column][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Francisco Andre agreed to explain why, according to him, our Culinary Center application laboratory is today the partner in our customers success.<\/p>\n","protected":false},"author":1,"featured_media":32342,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-32340","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-salt-reduction"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.1 (Yoast SEO v27.4) - 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