Solutions Showcase: Delivering Umami Naturally — With Fermentation-Derived Flavor Systems

The clean-label flavor movement has evolved. It’s no longer just about where ingredients come from, but how they’re made. Fermentation sits at the intersection of innovation and nature—giving rise to functional ingredients like Namino® and Dsavory™, crafted from raw sugars through clean microbial processing.

Rooted in microbial fermentation and derived from natural substrates, these flavor ingredients are recognized under FDA guidelines (21 CFR §101.22) as natural flavors—because they are. Developed through endogenous microbiological pathways, Namino® and Dsavory™ are designed to deliver the intense savory depth of conventional flavor enhancers, while maintaining clean-label status under U.S. labeling law.

With powerful umami impact and a clean sensory finish, Namino® and Dsavory™ offer formulators a versatile toolkit for MSG-free, yeast-extract-free, and low-sodium product development. It is capable of reducing up to 40% of sodium content in standard formulations without compromising taste. Dsavory™, on the other hand, is enriched with Maillard-derived flavor compounds—pyrazines, ketones, furans, and others—that contribute deep, roasty, meaty notes ideal for protein-centric and plant-based applications alike.

Whether you're creating a reduced-sodium seasoning, a culturally inspired bouillon, or a next-gen plant-based format, fermentation opens the door to consistency, transparency, and deep flavor without compromise.

Natural isn’t just a claim—it’s a process. And fermentation is how we get there.