Nearly every Old World cuisine holds the keys to building flavor, not only through indigenous ingredients but also through its cooking techniques. While batch production often necessitates shortcuts, it is possible to lose sight of the fundamentals that make culinary creation worthwhile. Fortunately, there is something of a revival happening in which even larger prepared food makers are reintroducing those basics of culinary art.

Soy sauce is one of the oldest condiments and continues to grow in popularity. Its flavoring characteristics make it a versatile base for marinades and cooking sauces. 

A perennial trend, the culinary traditions of the vast Asian continent are riding a new wave of popularity.

Kikkoman’s new Gluten-Free Tamari Soy Sauce delivers the savory flavor, umami benefits and processing functionality your formulation needs, without giving consumers the gluten they don’t.

Among other properties, they researched NFE’s ability to function as a salt reducer and natural flavor enhancer; as a preservative and anti-spoilage agent; and as a booster of organoleptic attributes of processed animal protein products, such as deli meats and frankfurters.