Frutarom Savory Solutions’ (FSS) incorporation under the IFF (International Flavors & Fragrances) banner presents new global expansion opportunities, as well as technical synergies through the exposure to IFF’s aroma portfolio. This is according to Gobert Tegelberg, Managing Director of Frutarom Savory Solutions, who spoke to FoodIngredientsFirst at IFFA 2019, which is currently taking place in Frankfurt (May 4-9).

The FSS business has revenues of some €600 million, accounting for about 40 percent of Frutarom’s business prior to their takeover by IFF, which was completed in October 2018. FSS is in itself a patchwork of many acquired businesses (including Wiberg and Gewürzmühle Nesse) and is highlighting its advanced savory potential at IFFA 2019.

Claudia Durmus, Product Director and Gobert Tegelberg, Managing Director of Frutarom Savory Solutions. Tegelberg notes that one of the initial steps now being taken under IFF is the globalization of the savory business. “So we are working much closer with sister companies in Mexico, Canada and Brazil, for example. We have had them over for training and technical exchange in Salzburg (Austria) recently. Of course, you can imagine that we all have different technologies and needs, so matching those with what can be used as a big step,” he says.

The next stage of the partnership of working together relates to how these teams can train each other, use each other’s recipes and globalize the business as a whole. That will also allow the legacy FSS business to go further in presenting towards international customers. “IFF is much better than we were in terms of dealing with the big multi-nationals,” Tegelberg accepts.

On the technical side, there is a lot of potential for the use of IFF’s aromas in combination with FSS ingredients. “We have never been particularly focused on that space and that is a whole world that is opening up for us in terms of new products,” says Tegelberg. “In terms of our own culinary products, we have been learning how to add more flavor to them than we could do before through our traditional ingredients,” he notes.

How the meat industry will remain relevant in the face of stiff competition through technological advancements in non-meat alternatives is the biggest question at this year’s IFFA. At the event, numerous ingredient suppliers are presenting solutions that can cater for meat-free applications.

Synergies between the portfolios will help in product development within this space, says Tegelberg. “When it comes to the vegan and vegetarian trend, we are good at providing structure and bite. But in terms of making that last bit of flavor that really makes for enthusiasm as an alternative, aromas play a big role,” he notes, in reference to IFF’s compounds.

Tegelberg also highlights “leaps and bounds” in progress for the meat-free space. “Vegetarian and vegan products are certainly an increasing market. We have a number of customers, who have already gone Europe-wide with meat replacers and packaged meat replacement products. There is absolutely a trend there,” he adds.

Claudia Durmus, Product Director at FSS delves deeper into the technical challenges of plant-based development in conversation with FoodIngredientsFirst. “One of the trends relates to vegan items, wher we are working with plant-based proteins that replac meat proteins but have high functionality,” she notes. “The trends are still very technological. If you want to gain more yield, or better structure in your meat products, or recipe optimization; these are really the key trends and wher we can meet these demands through our technological solutions,” she adds.

Frutarom Savory Solutions (FSS) presents taste the world concepts such as a Scandinavian Trout Salad and a Mexican Burrito al Pastor. The FSS incorporation under the IFF banner is one of the key stories at the show. Durmus notes three challenges when it comes to vegetarian/vegan product formulation:
1. Texture: “It should stay in the same manner as the meat products when you bite it.”
2. Taste: “It should taste similar to a meat product, so you have to add some specific flavors.”
3. Color: “It should have a pinkish color and you will need to look for solutions that can fulfill this.”

In terms of flavor trends, Durmus notes true diversification. “Our motto is ‘taste the world.’ We believe that authentic tastes from all over the globe are very important. We are now part of IFF and can use their technologies from the flavor business very well together with our technological solutions in a tasteful way,” she adds.

Durmus stresses that international flavors remain the most important in terms of trends. “I think South American cuisine is still very popular. Asian cuisine, including the Thai kitchen, remains popular. All things that are healthy are important for today’s consumers. So they need less fat and salt, or are high in protein,” she concludes.

At IFFA 2019, FSS is presenting a broad, innovative portfolio from the meat products and convenience sectors. Visitors are being introduced to cuttering agents BIO Tex Pure, alongside starter culture BITEC Starter Mild & Fast, meat processing additive Meatstab A10, a compound for vegan cold cuts, and Deco Quick Pleasure Crust – an innovation from the world of decorative seasoning. FSS is also letting visitors into the secrets of easily creating protein-rich meaty snacks and “effortlessly whipping up barbecue specialties with the perfect marinade.”

Interestingly, in order to address vegetarian demands, colorful Veggie Crumbs are a new addition to the world of FSS. Veggie Crumbs are perfect for creating crispy food coatings in a range of different colors. They are available in three different varieties and provide “both colorful packaging and delicious flavors.” The product is available in three different flavorings: Carrot & Turmeric; Purple Carrot; Beetroot. “Veggie Crumbs transform your creations into crispy eye-catchers in shades of red, purple and orange. They are especially suitable for fresh convenience products, snacks, ready-meals and frozen meals,” the company writes. “They can be perfectly combined with baked goods, dairy or vegetable products, fish, and meat. Whether they are used in sticks, nuggets or loaves, rösti, croquettes, baking cheese, falafel or schnitzel, the possibilities are many and highly varied,” an FSS promotion concludes.

You can view a video interview with Tegelberg here. 

By Robin Wyers