The California-based subsidiary of one of the world’s top 10 flavour houses has unveiled two revolutionary technologies aimed at producing more authentic taste experiences, including Hasearoma, which replicates the nuances of specific ingredients, and ChefAroma, which delivers chef-inspired flavours in less time.
“Novel technologies are the foundation of what we do at T. Hasegawa and we remain committed to innovation by continually expanding, improving and customising new technologies to create more authentically flavoured foods and beverages,” said Tom Damiano, CEO of T. Hasegawa USA.
“In addition to demonstrating cost savings by speeding the preparation process or reducing reliance on expensive ingredients, technologies like Hasearoma and ChefAroma are revolutionary in improving the taste and experience of food and beverage products.”
For that standout flavour
Available for the North American market, Hasearoma is a proprietary research and enhancement tech that reproduces the ‘first bite’ sensation of experiencing a food for the first time, producing a higher level of specificity than other compounded flavours.
For example, instead of opting for the customary standard mango, peach or orange flavour, product developers can pinpoint the exact nuances of Alphonso mango, white peach or Clementine orange.
According to T. Hasegawa, this level of specificity and authenticity will elevate a product to stand out among its competitors.
The benefits of Hasearoma isn’t limited to sweet flavours either, with extensive opportunities available in the savoury development, too.
The tech is designed to replicate the distinct depth of flavour achieved through cooking applications, such as refining an onion jam to taste caramelised instead of sautéed. Or think of the ability to differentiate between the mellowness of a chicken breast versus the oily, fatty intensity of chicken skin. And best yet, this can be achieved without the use of any animal products, capitalising on the fast-growing demand for plant-based treats that taste like the original thing.
“With the immense growth of vegetarian and vegan diets in North America, savoury flavour technology like Hasearoma will make a positive impact in coming years, allowing us to refine and replicate the authentic flavours of specific cuts and types of meats like chicken, duck and wagyu beef,” said Austin Luft, senior flavourist at T. Hasegawa USA.
Think about the differences between a yellow peach and a white peach. Or the subtle differences between an Alphonso mango and an Ataulfo mango. The development of Hasearoma flavours is a time-intensive process and includes an extensive sensory analysis process that identifies and isolates the specific molecules that create these different regional variants, concentrating these to add depth of flavour, long-lasting mouthfeel and authentic aroma. But the effort is really worth it.
“In many cases, the process for developing a new flavour with Hasearoma can take up to 12 months, but the result is a wholly authentic flavour experience that is true to nature’s essence,” said Luft.
“Our applications team is hard at work discovering new sweet and savoury applications. Currently, our most popular applications are in snacks and beverages, but the possibilities are endless and we will be working with customers to discover more opportunities from sports nutrition, energy bars, soups, prepared meals and more.”
For that authentic restaurant taste
T. Hasegawa has also unveiled ChefAroma, which is designed to deliver the rich, complex flavours of specific culinary recipes in much less time.
Targeted to foodservice applications - again for the North American market - ChefAroma uses reaction flavour technology and real food ingredients like butter, onion and wine to add complexity and intensity to otherwise mundane foods.
For example, ChefAroma will instantly deliver the distinct taste of caramelised onions that have been cooking for hours.
Available in four flavours - Wine Butter, French Onion, Butter Onion and Mirepoix - ChefAroma offers cost optimisation and delivers consistent quality of flavour at scale in soup bases, glazes, broths and condiments. The flavours can also be added to ready-prepared frozen meals to deliver the authentic restaurant-quality experience.
This unique technology was initially developed by T. Hasegawa in Japan and refined by the US subsidiary for introduction in the Western market.
“We’re only just beginning to realise the broad possibilities of ChefAroma in foodservice applications,” said Luft.
“This technology is incredibly valuable to restaurant chefs because it can fast-track the process of creating mother sauces with minimal prep time and a higher level of flavour intensity – optimising cost, improving quality and inspiring versatility.”
T. Hasegawa’s Hasearoma and ChefAroma flavour systems are currently available in a variety of formats for the North American market.