Noodle, one of the most popular ready-to-eat foods in the world, today is no longer just a simple snack; rather, it has become a multidimensional experience of aroma, taste, and convenience. What makes this experience unique is the noodle seasoning: a precise and scientific combination of flavorings, natural colors, extracts, and taste enhancers that determine the final quality of the product.
Umami taste, known as the “fifth taste,” is a meaty, savory, and deep flavor that multiplies the sense of satisfaction from food and is obtained from compounds such as monosodium glutamate (MSG), inosinate and guanylate, yeast extract, and natural nucleotides. These compounds create an exceptional depth and balance of taste in noodle seasoning.
Examples of suggested flavor profiles include Curry, Japanese Miso, seaweed and sesame blend, spicy & sour flavors, cream and cheese, and the combination of lemon and coconut milk to create a tropical and fresh feeling.
Advantages and applications of noodle seasoning include:
Yassepidvash Company, relying on domestic expertise and cooperation with global brands such as dsm-firmenich and Universal Oleoresins, offers a wide range of functional flavorings and customization capabilities for the noodle industry. This includes designing exclusive formulations with local and regional tastes, gluten-free seasonings, low-salt or allergen-free options, and 100% plant-based formulations.
The capabilities of Yassepidvash Company in the noodle industry include the following:
