Nutty Flavor to Spice Up Sales
By Jane Han
Staff Reporter
Food makers worldwide have witnessed the trend of bitter tastes producing sweet sales. So, what addictive flavors do they have up their sleeves to keep consumers coming back in 2008? A classic nutty savor, local marketers predict.
From tofu, ramyeon, pastry, cookies, chips to coffee, food producers are at their best to capture that perfect savory and nutty, toasted sesame flavor.
Traditional Korean food manufacturer Chongga recently defined the taste of its tofu product by comparing it to the ultimately nutty flavor of milk.
``Expressing our taste in words was a challenge because we didn't know what to compare it to,'' said spokesman Moon Sang-soo of Chongga, as he added that the company's tofu is made out of 100 percent homegrown beans to bring out the strong flavor. ```Nuttier than milk' _ that's how we decided to brand our tofu.''
Foodstuff maker Samyang's ramyeon mixes sesame powder with its noodle dough for a more nutty, softer taste to offset the soup's spiciness.
And another food maker Maeil's most recently released morning cream soup plays up its taste as something to start off working men and women's day with nutty warmth.
Made with corn kernel, the soup has a unique creamy and savory taste that can be made in minutes, say company officials.
Bakers have also joined the nutty mix, as many of the leading brands, including Shany, Paris Croissant and Dunkin Donuts put out new products made with whole grains, instead of regular white flour.
``As more and more consumers are focusing on being well and healthy, they are relating more with the flavor of nuttiness since it encompasses various healthy ingredients,'' says an industry expert.