RC Fine Foods introduced a new line of products, Umami Sensations, to foodservice.
The line includes 10 different Umami powders to be combined with soups, sauces, dressings, entrees, and desserts to enhance the flavor without adding salt, sugar, or other ingredients.
“Umami is the fifth taste,” says Gary Cohen, vice president of RC Fine Foods. “Everyone is familiar with sweet, sour, bitter, or salty. Umami goes beyond these flavors and by adding small quantities to everyday dishes like soup or salad dressing it brings out the WOW factor of flavor. We’ve been able to develop a full line that has a host of applications in many segments of foodservice.”
Umami Sensations includes fish sauce powder, oyster extract powder, seaweed (Kombu) powder, champignon mushroom extract powder, shitake mushroom extract powder, roasted Chinese cabbage powder, mirepoix powder, soy sauce (wheat-free) powder, red miso powder, and kokumi powder.
Nine of these items are non-GMO and are marketed as “clean label”.
“By simply adding one-half teaspoon of Umami Sensations mirepoix powder to a gallon of vegetable soup, it helps brings out the layers of flavor and makes them all pop.” says Anthony Todaro, corporate Executive Chef of RC Fine Foods. “This is particularly important in the healthcare segment where better tasting meals without sodium will benefit patients.”
Umami Sensations will be available in convenient two oz. bottles. These products work perfectly with many of the existing RC Fine Foods products such as soup bases, dressings, gravies, and dessert mixes.