In the context of contemporary flavour development, our Miso Flavour emerges as a leading ingredient due to its complex savoury profile, characterised by layered umami depth, subtle sweet-salty nuances, and a distinctly authentic taste. Its versatility makes it especially relevant to current formulation challenges, aligning with the growing market demand for umami-rich flavour systems that deliver taste perception without reliance on added sodium.
Umami: A Growing Consumer Trend
Umami—the so-called fifth taste—is gaining ground among chefs, product developers, and consumers alike. It is prized for its ability to add depth, body, and roundness to a dish, boosting flavour perception without overpowering. Miso, a traditional Japanese fermented paste, has long been a staple of umami-rich cuisine. Our Miso Flavour captures this essence, delivering a balanced, layered profile with notes that span savoury, salty, and subtly sweet.
Whether used in snack seasonings, plant-based dishes, or sauces, our flavour contributes a satisfying mouthfeel and umami intensity, reinforcing flavour complexity while improving palatability.
Salt Perception Through Flavour Design
In addition to providing complex savoury depth, our Miso Flavour offers a distinct salt note that plays a key part in the salty profile of a seasoning or savoury formulation. This is particularly valuable in the context of current sodium reduction strategies and the tightening of regulatory frameworks, such as the upcoming Less Healthy Food (LHF) advertising restrictions set to take effect in January 2026.
By enriching overall flavour depth and mouthfeel, Miso Flavour enables product developers to achieve significant salt reductions—up to 20% in trials—while preserving the sensory appeal typically associated with higher sodium content.
Flavour Synergy in Action
In application, Miso Flavour offers a salty note and raised the flavour complexity across profiles. For example, in an Onion Bhaji seasoning, the addition of Miso Flavour not only shifted the perception of saltiness but also increased the onion top notes, delivering a rounder, more satisfying taste experience.
Some flavour pairings—particularly herbaceous or umami-forward blends—see a pronounced increase in mouthfeel and perceived salt. This makes our flavour an excellent tool for reformulation strategies where taste integrity is non-negotiable.
Formulating for the Future
As food brands navigate the regulatory shift and consumer demand for healthier products, our Miso Flavour offers a strategic solution: it supports salt reduction targets, boost flavour perception, and aligns with the umami trend dominating new product development.
Its versatility across formats—snacks, sauces, plant-based, and more—makes it a ‘Naturally Fabulous’ multi-functional flavouring agent for future-ready innovation.
Source:
ISBA – ‘Less Healthy’ Food and Drink (LHF) Advertising Restrictions
