The Market Hook: The Craving for the 'Char'
The biggest technical gap in 2026 snacking is the "Roasted-Fat" profile. Consumers want the taste of "Maillard Reaction"—the chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor (like the crust of a steak or toasted bread). As the world moves toward "Air-Fried" and "Baked" (0-fat) snacks, the absence of real rendered fat makes these products taste "dry" and "incomplete."
The Challenge: The 'Burnt' Bitterness and Flavor Loss
The Carbonization Threshold
To get a "Roasted" taste, many flavorists use "Smoky" notes. However, on a light snack base (like corn or potato), these notes often turn "bitter" or "burnt," destroying the "sweet-savory" balance.
Thermal Flash-Off
The specific aromatics of "Toasted Fat" are highly volatile. During the baking of a snack, these notes usually "flash off" in the oven, leaving the final product tasting like salt and nothing else.
The BénBérg Solution: Thermal-Reaction Precursors™
BénBérg Arôme provides Thermal-Reaction Precursors™ that "cook" inside your production line.
Late-Phase Aroma Development
Instead of a static flavor, we provide "Pre-Reaction" molecules that only activate and develop their "Roasted" character during the final 20 seconds of baking or frying, ensuring the flavor is at its peak inside the bag.
Lipid-Mimetic Savories
We use flavor modulators that stimulate the tongue's fat receptors, providing the "succulence" of rendered animal fat in a 100% plant-based, 0-fat snack seasoning.
Application Strategy: The "Flame-Grilled" Corn Puffs
Concept: Roasted Bone-Marrow & Sea Salt Puffs. A high-end, "meaty" snack experience that uses our Thermal-Reaction technology to deliver a deep, indulgent "char" without the actual fat or meat content.