TREHA trehalose is recognized as GRAS by the Flavor and Extract Manufacturers Association of the U.S. (FEMA). Nagase recently implemented improvements in the manufacturing process of TREHA to meet the “natural flavor” FDA definition. TREHA trehalose is now produced from non-GM starch using non-GM enzymes. The ingredient also has FDA GRAS status.
“Consumers are increasingly avoiding all artificial ingredients,” said Bradley Hilborn, director of sales and marketing at Nagase America. “Labeled as ‘natural flavor,’ TREHA can help formulators reduce sodium and sugar by enhancing flavor attributes, such as saltiness, and enabling the use of high intensity sweeteners in flavor systems.”
TREHA is highly soluble, heat and acid stable, and compatible with other food ingredients. With wide FEMA GRAS approval, TREHA can be used in multiple categories while also helping to deliver a simplified label.
According to the company, flavor benefits of TREHA trehalose include:
- Off-Note Masking: TREHA trehalose can be used in flavor systems to mask astringency and bitterness of proteins, vitamins, minerals, high intensity sweeteners and other nutrients. It also reduces food odors for a more appealing eating experience.
- Enhanced Flavor: TREHA functions in flavor systems to enhance saltiness of foods, allowing reduced sodium content. In low salt formulations utilizing potassium chloride, it masks unwanted bitterness. Additionally, TREHA trehalose can highlight fruit flavors, especially citrus flavors.
- Flavor Stability: TREHA protects flavor quality during processing and shelf-life.
“Trehalose is found in nature in mushrooms, bakery’s yeast, and honey,” commented Tomonari Mozumi, Nagase America sales manager. “NAGASE can help customers discover the unique flavor benefits of TREHA trehalose for their new products.”
Cargill is the exclusive distributor for TREHA trehalose in North America and E.U. for food, beverage, and dietary supplement applications.