TREHA trehalose available as a "natural flavor" through improved production process
Food formulators can now label TREHA trehalose as “natural flavor” in most flavor system applications, including beverages and gelato. Many applications can use up to five percent. TREHA trehalose benefits flavor systems by providing off-note masking, saltiness and citrus enhancement, and flavor stability. This high-performance ingredient can now facilitate simplified ingredient statements.
TREHA trehalose is recognized as GRAS by the Flavor and Extract Manufacturers Association of the U.S. (FEMA). NAGASE recently implemented improvements in the manufacturing process of TREHAto meet the “natural flavor” FDA definition. TREHAtrehalose is now produced from non-GM starch using non-GM enzymes. The ingredient also has FDA GRAS status.