CleanSavour™ HVP is a high end savoury flavouring ingredient made by low temperature vacuum drying, a delicate method that enhances solubility and protects delicate flavour molecules. This HVP,which is made from plant protein sources like soy, corn, and mixed protein blends, has a light colour, a clean, broth-like umami character, and good rehydration capabilities.
The vacuum drying process is perfect for clean-label and heat-sensitive formulations because it works at far lower temperatures than traditional drying methods, preserving scent, minimising browning, and doing away with the need for carriers.
HVP – Soya
HVP – Corn
HVP – Mixed Protein
Applications
Premium Seasoning Blends
Soups
Sauces
Noodles
Meat Analogues
Baby Foods
Health and Wellness Formulations
Clean-Label Products
Medical Nutrition
Quality Assurance
Premium Raw Materials with Full Traceability
Rigorous Quality Assurance Throughout Processing
BRC and HACCP Certification
Group Facilities for ETO, Pesticides, 3-MCPD, L.A.B Testing
On-Site Protein Analysis and Moisture Regulation
Certifications
FAQ
What are savoury flavours and how are they used in food?
Savoury flavours are flavour amplifiers that make dishes taste fuller and more balanced without overpowering other notes. They enhance the natural character of food, build complexity, and create a satisfying, long-lasting flavour profile. The flavours are often linked to umami, and they deliver depth, richness, and mouth-filling taste rather than sweetness.
What foods commonly use savoury flavouring ingredients?
Cooking and commercial food production widely uses savoury flavouring ingredients for dishes that need depth without meat. They are commonly used in soups, broths, gravies, sauces, snack foods,instant noodles, ready meals, processed meats, marinades, seasonings, and plant-based or vegan products.
When should a savoury booster be added during cooking?
A savoury booster is ideally added while making a dish. Adding it early helps the flavour to integrate and develop, while adding it in the middle helps to fine-tune the dish’s taste.
How do savoury flavours impact the overall balance of a recipe?
Savoury flavours stabilise sweetness, soften acidity, and enhance salt perception. These make the taste feel rounded and cohesive, and the dish is more complete, well-structured, and professionally finished.
Are savoury flavours natural or artificial?
They can be natural and nature identical. Natural savoury flavouring ingredients are made from yeast extracts, vegetables, mushrooms, herbs, and fermented ingredients. Nature-identical or artificial savoury flavours are chemically made to recreate the natural profiles consistently and cost-effectively for large-scale manufacturing.