Nestec S.a.

Societe Des Produits Nestle S.a.

Silke Schopp

Pieter Berends

Yvette Fleury Rey

Thomas Raab

Helge Ulmer

Dirk Jacobus Maritz

David Nikolic

Daniel Sebastian Appel

Dac Thang Ho

Gert Bormann

Helge Fritsch

Gregory Schmauch

Karoline Michaela Schmid

Stephanie Thillard Schweizer

Stephan Palzer

Maria Monteiro De Araujo Silva

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

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

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Markdorf, Germany

Silke Schopp