German Pharma Company joined with Taiwanese seafood flavor house to create a new style of seafood essence from the popular New Zealand Green Lipped Mussel. The innovation includes a clean label, fresh flavor, and doesn’t have contaminants. Pharmalink Extracts Europe has 20 years of experience extracting Green Lipped Mussels for their anti-inflammatory compounds. Simpson Biotech, from Taiwan, is one of Asia's oldest fermentation and condiment manufacturers. Combining extraction experience with food technology has created a seafood essence to match the growing demand from gourmet chefs to create new inspiring taste trends.

Anthony Jacobs, managing director of Pharmalink Europe, says, "The premium seafood aromas from the New Zealand Green Lipped Mussel have been stabilized and are offered as a free flowing soluble powder. We specially select Green Lipped mussels from the Marlborough Sounds, a pristine region of the South Island of New Zealand with low temperature water ways."

The Premium flavor is achieved by processing the mussels within six hours of harvesting and then freeze drying without heat or chemicals. The flavor is intensified by enzymatic hydrolyzation to enrich the sweetness of this traditional seafood. Four kilos of mussels are needed for 1 kilo of water-soluble Green Lipped Mussel Essence powder.

Chiachin Sheu, president of Simpson Biotech Company, commets that "The manufacturing process was designed to firstly enhance taste and secondly, to eliminate the possibility of unwanted seafood contaminants. We have achieved an additive free condiment to meet clean label expectations."

A further advantage of the concentration into an essence is the reduced food preparation costs. This soluble powder can be added to condiments, spice pastes, dry mixtures, bouillon cubes, marinades, fonds, Paellas, noodle sachets, and sauces.  

For more information, visit www.seafood-essence.com