Nestec S.a.

Dac Thang Ho

Pieter Berends

Yvette Fleury Rey

Thomas Raab

Steffen Dose

Helge Ulmer

Sylvie Tournade

Christelle Schaffer-Lequart

Silke Schopp

David Nikolic

Daniel Sebastian Appel

Stephan Palzer

A taste enhancing savoury base comprises between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, and further comprises naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds. The base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting ofand. The base is not purified by crystallization or chromatographic methods.

Natural taste enhancing savoury base and a process for its preparation

The present invention relates to frozen desserts which can be free of additives. It also pertains to a process for the manufacture of such frozen dessert which process includes the step of fermenting milk proteins with micro-organisms yielding hetero-exopolysaccharides, and thus avoiding the use of additives such as thickeners or stabilizers.

Fermented frozen dessert

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Le Mont-sur-Lausanne, Switzerland

Dac Thang Ho