Achieving Authentic Aroma and Flavor in Seafood Types
Seafood flavors are a difficult category for many industrial flavor manufacturers because of the inherent sensory nature of fish and shellfish. As Jamie Oliver says in his manuscript, How To Tell If Fish Is Fresh:
"Fresh fish never ever smells fishy. Strong fishy smells in a fishmonger’s are a bad sign..." ~Jamie Oliver.
A seafood extract (containing active allergens) is typically used to make traditional fish & shellfish flavors to heighten the true character of seafood profiles. However, in a double-blind tasting in 2013, three flavor samples were screened by trained tasters: Sample A) Vendor X Natural Fish Flavor; Sample B) Vendor Y Natural Fish WONF; and Sample C) Craftmaster Natural Allergen-Free Fish Type Flavor. Sample C--containing no fish extract, therefore no allergens--unanimously won for most authentic fish flavor. This experiment is a great demonstration of the extraordinary technology of Brisan's brilliant, cutting-edge flavor manufacturers. Craftmaster asks questions, thinks outside the box, and pairs advanced, proprietary technology with their rogue flavorists, to achieve the once believed as unachievable—exceptional seafood type flavors.
FALCPA Label Implications for Shellfish
According to the Food Allergen Labeling and Consumer Protection Act, mollusks (a type of shellfish) are not considered a major allergen, therefore ingredient information for mollusks may not be fully disclosed on the label. Since mollusks are not required to be labeled the same way as crustaceans, special attention must be paid while reading labels for these allergens.
- Sea cucumber
- Sea urchin
- Snails (escargot)
- Squid (calamari)
- Crawfish (Crayfish)
- Shrimp (prawns)
Some of Brisan's ingredient partners with terrific seafood and allergen-free seafood type flavors: