Reduced availability of Chinese-sourced garlic is causing a significant rise in pricing for dehydrated garlic. These price increases are projected to continue over the next few years at a minimum. Kalsec has responded to these rising prices with a money-saving alternative: Kalsec garlic extracts.
The garlic extracts can replace dehydrated garlic powders and granules in many food systems and offer a substantial cost savings opportunity.
The company’s laboratory, application centre and sensory testing facility has sensory and application experts ready to assist users to develop, test and analyse formulations ranging from full replacement to partial replacement.
An experienced team of product development and sensory specialists is immediately available to develop customised garlic extract(s) that are a flavour match to their dehydrated counterparts. The application centre is staffed with a dedicated team of culinary, application and research and development scientists whose experience spans various aspects of the food industry and is equipped to duplicate many processes used throughout the food industry, ranging from soups, sauces and dressings to meats and prepared meal applications.
The team of sensory scientists works closely with a trained allium panel to qualitatively and quantitatively evaluate raw material and finished food products. The trained allium panel has over 100+ hours of intense training on allium flavour attributes, testing techniques and calibration. Ultimately, the team of experts will assure the switch to garlic extracts will not affect the finished flavour profile.
Phone: 02 9700 7666
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