New Brazilian condiment concepts
With its latest product line, Frutarom Savory Solutions is focussing on Brazil. Inspired by typical Brazilian dishes and condiments, the company has developed sophisticated marinades, seasonings and deco seasonings. To accompany the new range, Frutarom is also providing customers with recipes and product ideas to help them create diverse meat and fish specialties, sausages, as well as dips, salads and herb butters.
There are six concepts in the line up, each merging typical South American flavours with creative ideas from Frutarom’s experts. All of the ingredients are combined to create interesting and harmonious taste experiences. For example, one such concept is ‘Cariocas’, which is characterised by spicy notes rounded off with the sweetness of honey – inspired by the inhabitants of Rio de Janeiro, from whom it takes its name. This combination fits especially well with fish and meats such as pork and chicken.
Mirjam van Veldhuizen, marketing manager at Frutarom Savory Solutions, says, “Consumers are keen on new taste experiences and are curious to get to know typical country-specific flavours and dishes. The forthcoming FIFA World Cup and Olympics will create high awareness of Brazil, and with our new line of seasonings and marinades, we are enabling manufacturers to capitalise on this.”
Alongside Cariocas, Frutarom’s Brazilian range includes Chimichurri, a concept inspired by one of the most popular South American condiments that contains coarse chopped herbs, coriander leaf and lemon.
Copacabana, meanwhile, is characterised by its sweet, fresh and fruity taste with a subtle note of orange. Churrasco, the Brazilian term for grilled meat in general, has a deep smokey flavour refined with pink pepper that goes particularly well with beef. The Ceviche concept, inspired by a traditional fish dish, is characterised by fresh citrusy flavours combined with coriander leaf and onion. And finally, Peri Peri has a spicy note – the seasoning consists of chili, mustard, coriander and pepper.
