Back in 2014, the Flavour House secured its spice supply chain by taking a majority stake in the Indian spice specialist KANCOR. The two companies have been fully merged since 2018, and this integration and the sharing of expertise have allowed the development of a new generation of spice extracts. Unique on the market, they are designed to preserve the full profile of freshly ground spices. The project started in 2017 following evidence that existing nutmeg solutions1 were not stable in meat
applications over time. Wishing to provide its partners with cost-effective taste solutions that perform, the company analysed its own production capabilities and thought about how best to leverage them in order to maximise the in-house spice extract load.
Throughout the project, other spice sources were integrated to test hypotheses and confirm the final solution. With an extract load close to 25% and profiles true to freshly ground spices, MANE’s new generation of spice profiles have also undergone different sensory analysis tests to prove their effectiveness in comparison with standard spice flavouring solutions.
The range integrates the most common spice profiles found in meat applications, such as black pepper, white pepper, nutmeg, cumin, etc., and consists of 11 references in total. Halal and Kosher compliant, the powder references are salt-free and formulated without allergens or anti-caking agents.
Primarily designed for meat applications (fresh, cooked or dried), they are also well adapted to other culinary and savoury applications such as sauces and stocks.
Available for the EMEA region, they will be progressively extended to other regions, relying on MANE’s local production tools and knowledge transfer.
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