Application Development on Chocolate Spread

Ajinomoto first discovered KOKUMI technology in the 1960s, when it launched an innovative seasoning called “AJIMATE”, which reconstitutes the taste of meat. The word KOKUMI comes from two Japanese words: “KOKU”, meaning richness and complexity, and “MI”, meaning taste. This technology was later linked by our scientists to the CaSR (Calcium-sensing receptor) which, once activated, stimulates the other taste receptors around (Umami, Sweet, Flavors…).

We started with a range of products based on yeast extracts (Find out more about the SABORBOOST range), then extended our range with our Flavouring substances. If our focus is on developing a chocolate spread application, we have two products that align and function seamlessly. Our team of experts has invested in a new process machine which enables the replication of production for cheese, surimi, and also for chocolate spread.

When developping the application, SavorboostTM K and Sweet Answer® MB emerged as the most revelant solutions.

Savorboost^TM K, can give an overall taste improvement of the chocolate spread by providing creaminess and improving cacao and hazelnut notes. In terms of health, it contributes also to reduce the product’s fat content.

Sweet Answer® MB is an excellent solution for formulating healthier products. It enables the creation of reduced sugar chocolate spreads while ensuring deliciousness by provinding more mouthfeel and roundness.

Thank you to our expert team who work every day to develop new applications for our range of products !