Reference

The Flavor Handbook

The Flavor Handbook: A Reference and Product Guide is an indispensable desk reference for food technologists. Three and a half centuries of experience and expertise, yours for free.

For centuries, chefs and home cooks have relied on the mysterious flavor-boosting properties of naturally brewed soy sauce. Today, food manufacturers worldwide are recognizing its unique ability to enhance the flavor, aroma and color of food products that go far beyond traditional Asian applications. It's the key to the deep, rich flavor of a hearty soup. The savory accent in beef jerky. Even the delicate, sweet-salty notes that round out a chocolate syrup.

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NFE-S Brochure

Made from fermented wheat protein, NFE-S is produced using specific microorganisms and enzymes to create a natural fermentation process similar to the process used to make naturally brewed soy sauce. The resulting product is then spray-dried to yield a powdered flavor enhancer that is high in amino acids – particularly glutamic acid and short-chain peptides.

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