This month, we are highlighting one of our new reaction flavors designed for alternative proteins/meats:
Pork Type, Crispy Natural Flavor Blend
This flavor blend is characteristic of pork with savory, meaty, and crispy fried notes. It is also reminiscent of pulled pork. Although this blend was created for a plant-based meat products, it will also perform nicely in gravies, sauces, marinades, and canned foods (meats, soups, chili, and even vegetables, especially baked beans).
Here is some additional information on 804763 Pork Type, Crispy Natural Flavor Blend:
- The flavor contains no animal-derived ingredients, which makes it compatible with vegan and vegetarian products.
- Clean Label Ingredients Including: Sunflower oil (for grill taste), medium chain triglycerides (MCT), and natural flavors.
- It is oil soluble
- It is Keto and Paleo diet friendly
- Being Maillard (thermal) reaction based, the flavor survives re-tort/pasteurization.
Steve is a Senior Flavor Chemist at Trilogy where he has worked since 1999. At Trilogy, he wears many hats and has contributed to countless projects. Amongst his many roles are building flavor emulsions, developing reaction flavors, duplicating flavors, and mentoring flavor chemist trainees. Outside of the lab he also assists in sourcing, sales, QA/QC, and production equipment design.
Prior to joining Trilogy, Steve was a Food Technologist and Flavor Chemist at McCormick and Elite Spice where he worked on an array of projects. At McCormick he met his mentor and future Trilogy coworker, Dean Wilson, who now serves as Vice President at Trilogy. Steve earned a Bachelor’s degree in Biochemistry and Molecular Biology from the University of Maryland, Baltimore County (UMBC) in 1990. Working at Trilogy is truly a family affair for him. His wife and both of his daughters have held positions at Trilogy in the past, and he currently works with his daughter, Roxanne Diedrich, as his apprentice flavor trainee.