Snack seasoning

In developing seasonings for snacks there are two main categories, dust-on and in-dough, each one having its own function and approach. In dust-on seasonings, we can add umami and body to the base of the taste with AROMILD™, AJITOP™, and AJIREX™ — due to their clean taste and strong impact. AJIREX™NH and AROMILD™ U-15 can be used to bring in a full-body koku taste. For balancing the taste of the herbs and spices, AROMAWAY™ is the best product to use. For in-dough application there can be several reasons to apply yeast extracts. When the aim is to add umami, AROMILD™ and AJITOP™ are good partners. For giving a basic note for meat or fish, AJIREX™ and AROMAWAY™ are useful products. To mask acidic and bitter off notes, AJIREX™NH can be of use.