Development of Savoury Flavour Extracts from Bi-Products

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Canada's Smartest Kitchen (CSK), a food product research and development center at Holland College in Charlottetown, PEI is proposing to work with Foodarom, an innovative ingredient supplier in St. Hubert, Quebec to expand their current product line to include a "savory" line of flavours. Foodarom's aim is to provide clients with customized flavours regardless of the size or food product. Their focus since 2006 has been on innovative sweet, sour, bitter and salty flavours and thus the move to savoury or umami products. They have been undertaking R&D since 2015 due to the fast growing flavourmarket. Developing flavour extracts is very technical in nature and requires extensive developmental work on the organoleptic, visual and physical characteristics. For the first line of savory flavours, initial market analysis has identified seafood flavorings as having significant potential. This project will involve work in the organoleptic sensory examinations of product fractions, modifications to fractions such as cooking and dehydration to improve flavour profiles, and modifications and experimentation on processing and extraction such as processing temperature and manipulation of raw materials.