A good partnership

Nocla’s natural flavour solutions are developed for seamless integration across a range of food applications. They are easy to implement, robust in production, and bring natural, fermented complexity into your process – without friction. We work long-term with innovation that unites gastronomy and industry.

We work across various application tracks – through our own condiments brand, food product innovation projects, and co-development partnerships. We unite culinary expertise with industrial know-how to create next generations’ taste experiences. 

Nordic Clarity

Nordic Clarity is Nocla’s own brand of natural condiments. Rooted in the values of the Nordic kitchen, Nordic Clarity delivers condiments with a focus on clarity in taste, quality and responsibility. All products are developed for professional kitchens and food service providers who want to create better-tasting meals without compromising on taste, economy or environmental goals.

With deep expertise in fermentation and flavour development, we make it easy for professional kitchens to bring complexity, depth and umami into daily cooking. Our condiments are unique in taste, easy to implement, and designed to perform in large-scale settings – from canteens and catering to restaurants and institutional kitchens.

Nocla Umami
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Challenge:

Many popular flavours used in food today rely on resource-intensive ingredients, additives or synthetic enhancers.

While professional kitchens and foodservice face growing demands for healthier, more sustainable meals, many natural alternatives are hard to use, lack consistency or simply don’t perform under pressure in real kitchen environments.

Solution:

By leveraging traditional Japanese fermentation techniques and combining them with the absolute best, organic, Nordic ingredients, Nordic Clarity delivers a new generation of clean-label, natural condiments.

Designed specifically for foodservice, the products help meet rising expectations for taste, transparency and responsibility – without adding complexity to the kitchen.

Result:

  1. Natural condiments of the highest quality crafted on organic, Nordic ingredients.
  2. Sustainable menus with lower climate impact and reduced food waste.
  3. Simplified workflows with condiments that perform in real kitchen settings and brings depth to every meal.

Lima Empanadas

Lima Empanadas brings the Latin American delicacy to the Nordics – with a local twist. Empanadas are bread pockets filled with all kinds of delicious filling ranging from beans and meat to vegetables and everything in between.

The company has developed a range of empanadas tailored to the local market and is constantly looking for new ideas to broaden the selection. Lima Empanadas are sold through partners in retail, foodservice and through own brick-and-mortar and mobile outlets.

Nocla Salty
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Challenge:

With an increasing awareness around consumption of meat and dairy products, Lima Empanadas wanted to expand their range with an offering based on legumes and vegetables without compromising on taste.

Nocla became the development partner to help make this happen.

Solution:

With traditional empanada recipes as foundation, Nocla’a natural flavours were applied to replace meat and dairy by legumes and vegetables.

Using the complexity of fermented flavours, we created layers of depth and mouthfeel that made plants the heroes of the recipes. A new generation of traditional empanada recipes was born.

Result:

  1. A new base line for plant-based recipe development.
  2. Five new empanada versions based entirely on plants – and with very positive market feedback.
  3. Reduced unit costs as a result of replacing animal products with legumes and vegetables.

SUMM Ingredients

SUMM has developed a new type of multi-functional protein that delivers taste, texture and nutrition – all in one solution. In doing so, the company reduces the need for excessive additives and animal proteins, thereby putting plants at the centre of creating new flavourful food products.

The company uses cross-fermentation as the vehicle to transform simple grains and legumes into impactful ingredients.

Nocla Koji
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Challenge:

The cross-fermentation behind Nutrumami’s multifunctional protein consists of two legs of which one is active koji.

Having developed the ingredient in lab-scale, Nutrumami’s task for Nocla was to help scale up the specific koji formulation to optimise their subsequent cross-fermentation.

Solution:

Building on Nocla’s extensive koji experience, the specific koji formulation was taken from a number of lab tests to small-scale batches and eventually production batches.

Throughout this process, the Nocla and Nutrumami teams collaborated on optimising the process parameters to deliver the ideal active koji ingredient at scale.

Result:

  1. An efficient process from lab to production scale.
  2. A new active koji ingredient tailored to optimise Nutrumami’s cross fermentation.
  3. Cost-effective development process and cost-competitive tailored ingredients solution.