Taking flavour creation to the next level with consumer and chef observation
Givaudan has unveiled a new, revolutionary approach to creating unique chicken flavours. Combining global research with culinary exploration into how chicken is consumed around the world, Givaudan believes it has developed new and better performing ingredients for its industry-leading palette to enable the creation of authentic, superior chicken flavours to help drive product preference.
Givaudan surveyed 7,300 consumers in 14 countries and observed home-cooking first-hand, translating their needs and preferences into a sensory language to help guide the company’s flavour creation activity. They also observed chefs cooking chicken dishes – noting chicken meat types, preparations, ingredients, cooking techniques and methods as well as tasting and analyzing the dishes – in 40 fine-dining, quick-serving and traditional restaurants in 10 countries.
The results reveal a comprehensive picture of how chicken is perceived, purchased and prepared globally, as well as the recipes and cooking styles with which it is most closely associated.
These studies were complemented by insights and inspiration from leading chefs from four continents working through Givaudan’s ChefsCouncil who explored new chicken recipes and flavour combinations at the cutting-edge of fine dining and culinary creation.
As a result of their research, observation and analysis, they have created the TasteEssentials Chicken program, designed to enable food manufacturers to rapidly identify their precise chicken essence, signature and aroma needs including taste solutions for low salt recipes.
“We know the experience of flavour is more than just sensory, it is also deeply cultural. Givaudan experts literally sat in the kitchens of Russian, Spanish, French, Brazilian, Mexican, Colombian, American, Indonesian and Chinese households watching how authentic chicken dishes were prepared,” explains Andreas Haenni, Global Head of Savoury. “Consumers used products bought locally, in recipes handed down through generations, and created dishes native to that region. Using this unique insight into flavour creation, we have created a captivating range of distinctive, innovative and authentic chicken flavours which will enhance consumers’ enjoyment of chicken dishes around the world.”
The study noted which cuts of meat were used in particular dishes, the methods of cooking, the tastes and aromas created – and then recreated those dishes in its own kitchens for analysis and flavour creation. Regionalism was identified as the key to authenticity.
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