Pharmalink, Simpson create seafood essence

27 Aug 2015

German pharma company Pharmalink Extracts Europe has joined with Taiwanese seafood flavour house Simpson Biotech to create a new style of seafood essence from the New Zealand Green Lipped Mussel (Perna canaliculus). The companies said that the innovation includes clean label, fresh flavour and absence of contaminants. Pharmalink Extracts Europe has 20 years’ experience extracting […]

Pharmalink, Simpson create seafood essence

live-greenlip-mussels-resized-600German pharma company Pharmalink Extracts Europe has joined with Taiwanese seafood flavour house Simpson Biotech to create a new style of seafood essence from the New Zealand Green Lipped Mussel (Perna canaliculus). The companies said that the innovation includes clean label, fresh flavour and absence of contaminants.

Pharmalink Extracts Europe has 20 years’ experience extracting Green Lipped Mussels for their anti-inflammatory compounds. Simpson Biotech is one of Asia’s oldest fermentation and condiment manufacturers. Combining extraction experience with food technology has created a novel seafood essence to match the growing demand from gourmet chefs to create new inspiring taste trends, Pharmalink said.

“The premium seafood aromas from the New Zealand Green Lipped Mussel have been stabilised and are offered as a free flowing soluble powder,” said Anthony Jacobs, Managing Director of Pharmalink Europe. “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 flavour is achieved by processing the mussels within six hours of harvesting and then freeze drying without heat or chemicals. The flavour is intensified by enzymatic hydrolysation to enrich the sweetness of this traditional seafood. Four kilos of mussels are needed for one kilo of water-soluble Green Lipped Mussel Essence powder.

“The manufacturing process was designed to firstly enhance taste and secondly, to eliminate the possibility of unwanted seafood contaminants,” said Chiachin Sheu, President of Simpson Biotech. “We have achieved an additive-free condiment to meet clean label expectations.”

A further advantage of the concentration into an essence is said to be 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.