The company says that the new range, called Exter CL, is also E-number free. The launch follows the growing trend towards developing food products that are free from artificial flavours.
The new range can be used in soups, sauces, meat, snacks and ready meals.
The launch underlines the firm's faith in Hydrolised Vegetable Proteins (HVPs). The Exter business, which was purchased last summer from DSM Food Specialties (DFS), also completes parent group Oterap's strategy of offering manufacturers a one-stop shop for both savoury and sweet flavours.
The group covers savoury and sweet flavour blending and packaging for manufacturers through its Oterap and Exter segments, and also offers consumer targeted products through its Creme de la Cream subsidiary.
HVPs are formed when proteins are split into smaller pieces, releasing flavour. The advantage of HVP's, according to Exter, is that this process gives very specific and intense tastes.
And by varying the processing procedure, chicken, beef, shrimp, salmon or tomato flavours can easily be produced.
The clean label sunflower-based product is standard available in a basic meaty bouillon taste. However, specific flavours such as chicken, beef, pork and vegetable, with variations like boiled, roasted and grilled, can be developed on request.
Netherlands-based Exter Aroma is a producer of bouillon bases (HVP), savoury flavours and savoury blends used in food applications.