The process of making better food ingredients
We offer carefully fermented flavours from organic Danish crops and side streams – crafted to meet the demands for today’s food production.
Through advanced fermentation and culinary expertise, we unlock better flavours, natural umami, and functionality that supports innovation and clean labelling across various flavour categories.
Make way for more umami
Give your products the depth, roundness, and mouthfeel consumers love – without using MSG.
Developed through a carefully controlled fermentation process, our ingredients deliver natural umami – elevated by the layered savoury notes that fermentation unlocks – creating a richer and more satisfying taste experience.
BetterFlavours™
Umami Liquid
A light liquid fermented from Danish organic fava beans and Øland wheat with traditional koji spores. Fava beans share many of the flavour-building properties of soybeans, as used in e.g. soy sauce, but with a significantly lower climate footprint.
Our umami liquid has a well-balanced umami profile with less salt.
BetterFlavours™
Umami Powder
Produced from the pressed solids of our umami liquid, then carefully dried into a crunchy powder.
Its flavour mirrors a soy sauce profile with layers of umami, gentle acidity, sweet-savoury notes, and roasted cereal complexity. A versatile dry ingredient offering both texture and flavour enhancement in one step.
BetterFlavours™
Umami Paste
A Nordic interpretation of miso, made by fermenting yellow peas and quinoa into a paste with fresh character and pronounced complexity.
Its clean, savoury taste profile enhances the flavours in your products without overpowering other natural flavours.
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enquiry@nocla.bio