Globally, the demand for kosher products has increased dramatically in the past 25 years, and has grown at an annual rate of 15% for the past several years, according to STAR-K, an international leader in kosher certification. Consumers spend approximately $165 billion on kosher products annually.

There also is an increasing interest in providing flavors and food products to Muslim countries in the Middle East, as well as the Philippines and Malaysia, where 80% of the population eats halal, the dietary standard for Muslims. Halal certification determines that food and consumable products are produced in conformance with the standards of halal and are wholesome and pure. Considerations include the type of animal and the way in which it was slaughtered.

In an effort to cater to these exponentially growing world markets, Blue Mountain Flavors maintains a non-kosher facility, and a separate kosher, halal, all-vegetarian facility. Both factories are dedicated to the production of “process flavors” created by advanced reaction technology.

“We use our knowledge of cell physiology to mimic the chemical reactions that occur at the cellular level when meat is cooked,” says Bill Baugher, PhD, president of Blue Mountain Flavors. “The only difference is Blue Mountain's 'home cooking' is done in 50- to 500-gallon, temperature-controlled, pressurized, agitated, chemical reactors, instead of using Mama's oven to heat a group of microscopic animal cells.”

All meat flavors originate from three main precursors: fat, muscle and extra cellular fluid. These produce distinctive flavor components.

The species-specific component distinguishes Blue Mountain Flavors from most other flavor companies. These flavor fractions are truly authentic in aroma and taste. Blue Mountain offers both flavored animal fats and kosher- and halal-certified, meat-like flavored vegetable oils.

The “lean meat” component can be purchased from a number of excellent hydrolyzed vegetable protein (HVP) and autolyzed yeast producers. Several companies, including Blue Mountain, use these products as reactants to produce roasted and enhanced lean meat flavors.

Using MSG or nucleotides can mimic the gustatory component singly or in combination. Blue Mountain offers a Gustatory Mix that more closely matches the composition of blood serum, and seems to set one's tongue to better taste a meat flavor.

For more information:
Blue Mountain Flavors, Kinston, N.C.
Bill Baugher • 252-522-1544 • info@bluemountainflavors.com
www.bluemountainflavors.com