Nestec S.a.

Societe Des Produits Nestle S.a.

Rational Ag

Gregory Schmauch

Thomas Schreiner

Dirk Jacobus Maritz

Silke Schopp

Wolfgang Schmidberger

Gert Bormann

Helge Fritsch

Karoline Michaela Schmid

Stephanie Thillard Schweizer

Maria Monteiro De Araujo Silva

Martin Heinrich

Lucia Volkheimer

Thomas Bröll

Monika Plattner

Fabian Heß

A process for preparing a flavor composition having an umami flavor/taste and a MSG content of less than 1 wt % (% weight by total dry matter) comprising the steps of: a) heating vegetable matter in water at any given temperature to give cooking water containing flavor-active compounds extracted from the vegetable matter; b) separating the vegetable matter from the cooking water; and c) concentrating the cooking water to provide the flavor composition. Claims are also directed to the composition obtainable from the process and to food products such as soups and snacks including the composition.

Umami flavour composition from vegetable processing

Growing community of inventors

Konstanz, Germany

Gregory Schmauch