Sauce in translation: in Asia, soy sauces are valued and cultivated much like the wines and cheeses in Europe. The ingredients and spices used to create them have purposes and functions that can augment cuisines on any side of the Pacific

Prepared Foods, Jan, 2005 by Marcia A. Wade

WILD Flavors Inc. offers flavors typically associated with Asian cuisine such as ginger, garlic and sesame. Flavors to address increasingly popular Thai cuisine are also available: coconut, lime, curry and allergen-free peanut. For convenience, WILD Flavors Inc. offers complete Asian-type flavor systems combining flavors, spices and colors. Asian marinades for meats also are available. WILD Flavors, Donna Hansee, 859-342-3526, DHansee@wildflavors.com

Spice it up with garlic puree from The Garlic Company. The puree consists of freshly peeled garlic, either coarsely or finely ground into a thick paste, which can be provided fresh, frozen or shelf-stable. Varied pack sizes. Processed garlic also available chopped, sliced, diced and juice. The Garlic Company, 661-393-4212, ext. 114, www.thegarliccompany.com

With a rich, 2,000-year history, soy sauce is one of the oldest natural flavor enhancers in the modern world. From salad dressings to marinades, soups, sauces, gravies, stocks, BBQ sauces and more, Wan Ja Shan's "soy sauce is not just for Oriental foods." With more than 250 identifiable flavor components, soy sauce rounds out, develops and enhances the flavors of other ingredients in your product. Wan Ja Shan, Thomas Gush, 800-45-SAUCE, tomgush@lightfirst.com

This enzyme-modified butter powder is bursting with butter flavor, and adds mouthfeel and richness to products without adding fat. Commercial Creamery Company's natural butter flavor, Butter Burst 8132, also works well to mask flavors. The starting use level is 1%. Applications include baked goods, dressings, dips, sauces, soups, seasonings, potatoes, confections, etc. Samples available. Commercial Creamery Company, 800-541-0850, www.cheesepowder.com

Degussa Food Ingredients' Flavors business line has over 35 years of experience in the creation and application of savory flavors. The company's creative research chefs combine three disciplines: culinary arts, product development and food technology. Degussa excels in the development of spice flavors, dairy, vegetable and/or meat type flavors for savory applications. Those in need of savory flavors should contact Degussa's flavors division, Maxens[TM]. Degussa Food Ingredients, Kim Carson, 513-771-4682, Kim.Carson@degussa.com, www.degussafoodingredients.com

Culinary scientists at Takasago Corp. Int'l. in the U.S. and its global affiliates use proprietary technology and creative artistry to develop trend-setting meat, seafood and savory flavors that are kosher, vegetarian, halal, non-GMO and all-natural. Most are in liquid and powder forms for use in soups, sauces, gravies, bouillon and seasoning mixes. Traditional Asian flavors like oyster sauce, premium soy sauce, Hoisin, Hunan, Szechwan, red bean, Thai, taro root, Wasabi, Char Sui and other ethnic flavors are also available. Takasago Corp. Int'l., Maria Triantafilos, 201-767-9001, MTriantafilos@takasago.com

Building on demand for hot Asian flavors, Kikkoman has developed four new savory "Future Food" concepts including a sushi chip, tofu dish, omelet seasoning and a Japanese-inspired rice burger--all enhanced with Kikkoman Soy Sauce. Naturally brewed, the soy sauce is ideal in today's prepared foods, mixes, soups, sauces, dips and seasonings. Kikkoman International Inc., Industrial Dept., 415-956-7750, www.kikkoman-usa.com