Flavour enhancers are used in foods to boost the recipe flavour and to add value to the specific taste of a food product. In savoury products these ingredients specifically enhance the “umami” taste in a natural way and are also a valid alternative to synthetics or chemicals. With more than 40 years of activity in the yeast, Prosol has extensive technical skills in the use enzyme technology and transformation of yeast in many different forms.
Our experience in this field led us to select specific strains of yeast characterized by specific functional and nutritional quality as flavour enhancers and salt replacers. Prosol manufactures in Madone a successful, premium multi-purpose flavour enhancer, developed in-house and branded RIBOMIX.
The specific feature of RIBOMIX consists of a ribonucleic acid hydrolyzate, specifically studied to provide the best technical performance and meeting the customer requirements in terms of cost-in-use. RIBOMIX is a very high concentrated free 5’-Nucleotides natural complex, a Yeast Extract-Natural Flavour, suitable for flavour houses and premix companies which need a multitask ingredient for different applications.