New Technologies

• Flavours



Group of flavours created from vegetable raw materials and yeast extracts, no artificial flavours, colourants, preservatives or flavour enhancers. They naturally enrich the flavour and taste of food products: roasted meat, cold meat, pastries, sauces, ready-made dishes, vegetarian dishes, potato crisps and many other products. They are resistant to high temperature and retain their aromatic properties in various technological processes.



• HIMAX IG20DFP - a substitute for chemical flavour enhancers

Natural source of:

• Nucleotides - the highest content of natural nucleotides on the market - 20-22%!
• Glutamic acid

Benefits of use:

• They can substitute monosodium glutamate
• A "clean" label, with no E
• Enhanced flavour and taste with natural nucleotides
• Minimised use of salt
• Low dosage
• Enhances flavour, do not add foreign flavours


• Soy sauces in powder

Products obtained by natural fermentation process:

SS-100-A – traditional soy sauce produced by spray drying (type Koikuchi) 

SS-100-NW – soy sauce produced only from soy, no wheat gluten, produced by spray drying  The products include natural glutamic acid and protein, which enhance the flavour (without having to declare a monosodium glutamate).

• Garlic and onion extracts

We offer high quality natural garlic and onion extracts in powder. The products are manufactured in special technology consisting in extracting the pulp, juice and essential oils and then drying these components by spray drying. In order to facilitate the dosing and to replace dried products, two versions have been prepared

• 1:1 vs. garlic/onion dried in powder
• 2x times stronger than garlic/onion dried in powder

Benefits of use

• Natural product
• Production repeatability – the extracts are standardised products
• Microbiological purity for safe use also in articles without thermal treatment
• Fixed price and quality – the manufacturer has got its own plantations, therefore the extracts are more resistant to market fluctuations of prices and availability
• Through encapsulating, the extract is released in the product evenly and remains more noticeable and at a constant level.
• Extracts of garlic do not change colour and structure of the final products (do not contain enzymes).

+48 22 832 60 40 astra@astrapoland.eu