Dairy Foods Columnists

Savory Sensations in Dairy

March 17, 2012
/ Print / Reprints /
ShareMore
/ Text Size+

So what actually is savory? That question is best answered by saying what savory is not, and that is sweet. When you look at the five human tastes — bitter, salty, sweet, sour and umami — savory is closest to umami, but also can possess some salty, bitter and sour, just never sweet.
Savory is not a stand-alone taste. There are only the five. Rather, it is a flavor profile, one that can also include other flavor sensations such as astringency and heat.

Cabot300.jpg





Umami has only become accepted as a basic taste in recent years, and still many scientists have not embraced its inclusion. The reason is that, for the most part, umami can, at best, be described as not salty, not sour, not sweet and not bitter. So, if it’s not one of those four, by default, the taste is umami.

Umami has been understood in China and Japan for more than a millennium. There is no simple definition for umami, but it is generally recognized as being the meaty or brown tastes that round out other flavors and taste sensations. It has been linked to specific amino acids, which are the building blocks of protein – hence, the meat connection.

In the culinary world, savory is an aromatic herb from Southern Europe that is a cross between mint and thyme. Fresh or dried, the herb savory is a popular flavoring for salads and grilled meat; dried savory is used to flavor soups, pâté and a number of center-of-plate dishes. Savory is regularly found on Bulgarian tables, next to the salt and paprika.

For these reasons, in the world of dairy, the term savory is associated with herbs, vegetables, peppers and cured meats. And as you will see from the new products profiled this month, these ingredients have application in all types of dairy products.

From bacon melding with cheddar cheese to dill complementing cultured milk, savory inclusions and flavors readily adapt to dairy products. Many savory flavors are considered bold tastes and often have ethnic origins.

According to a recent Euromonitor report on the U.S. packaged foods market, Americans have become more adventurous eaters. Their interest in ethnic foods has exploded in recent years due to the growth in the Asian and Hispanic populations, as well as increased exposure to other cuisines through television and the internet.

TGIF300.jpg



The Millennial generation (born between 1980 and 2000) is driving the demand for ethnic foods, along with bolder and spicier flavors. In turn, packaged food manufacturers are spicing up their offerings to respond to consumer tastes.

It’s no wonder the annual Top-10 Flavors & Fragrances list from Bell Flavors & Fragrances Inc., has a savory spin to it this year. The top flavors were selected through three different processes of analysis: tracking samples that have been requested over a 12-month period, trend scouting by its internal marketing and R&D departments worldwide, and tracking trends through external databases.

The theme for this year’s Top-10 Flavors list is “Emerging Cultures.” With many consumers traveling more and sampling new flavors from around the world, there is interest in bringing these global taste experiences home and infusing these flavors into their daily diets. The company predicts that flavors of Korean cuisines will make an impact this year, followed by Cajun and Greek. The top savory flavors for the year, many of which can be worked into dairy products, are:
• Black Garlic
• Rich Umami
• Truffle Oil
• Aged Cayenne Pepper
• Nuc Maum
• Calamansi Lime
• Demi Glace
• Harissa
• Aji Panca
• Paneer Cheese

Did you enjoy this article? Click here to subscribe to Dairy Foods Magazine. 

Recent Articles by D. Berry

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

Velvet Ice Cream Co., Utica, Ohio

Velvet Ice Cream built its reputation on making premium products that adhere to the standard of identity for ice cream. Its lines consist of premium, all natural, churned (low-fat), no sugar added, novelties, sherbet (in cups and in push-up tubes) and a controlled ice cream brand for grocery store customers.

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

11/18/14 2:00 pm EST

Harness Your Product Inspection Program to Save Money, Ensure Quality and Drive Efficiencies

Consolidation in the dairy industry is raising the bar on innovation and driving efficiencies to ensure competitiveness. One area often overlooked is the role that the right product inspection program can play in supporting the organization’s overall business goals and protecting brand reputation. Drawing on best practices in metal detection, X-ray inspection and checkweighing, this session will cover criteria to help determine the right technologies to employ for a given product and packaging type for high-value, perishable dairy products.

Dairy Foods Magazine

dairy foods october

2014 October

A look inside 100-year-old Velvet Ice Cream; Plus we look at four cheese processors with award-winning artisan and farmstead cheeses.

Table Of Contents Subscribe

Cheese Flavors

What’s your favorite flavor to eat in cheese?
View Results Poll Archive

THE DAIRY FOODS STORE

tharp-and-young-on-icecream.gif
Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

STAY CONNECTED

Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13google plus

Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.