Nestec S.a.

David Nikolic

Pieter Berends

Yvette Fleury Rey

Helge Ulmer

Stefan Palzer

Thang Ho Dac

Thomas Raab

Silke Schopp

Daniel Sebastian Appel

Dac Thang Ho

Stephan Palzer

The invention concerns a cultured savory base with increased umami power comprising: up to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, naturally food derived compounds such as organic acids, amino acids, peptides and aroma compounds.

Natural taste enhancing savoury base and a process for its preparation

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.

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Bergheim, Germany

David Nikolic