Infusing Fresh Flavor

Finding new ways to deliver peak flavor in foods is a perennial challenge for product designers. Freshness plays a role in the flavor impact of a food or ingredient, and in recent years consumers have regularly tapped freshness as a highly desirable attribute in the foods they purchase. Just a dash of the innovative infusions from SpringThyme Oils Limited delivers on both counts to add fresh, natural flavor and aroma to a diverse range of retail and foodservice applications.

The company infuses oils with herbs, spices, vegetables and fruit, harvested at the peak of freshness. More than 100 varieties are available, as well as blends and customized versions. Basil, garlic, chile and lemon infusions are the most popular. A variety of certified-organic versions, including basil, red chile, coriander leaf, garlic, roasted garlic, mint, oregano, parsley and rosemary, are also available.

Most of the infusions use sunflower oil as a carrier, although the company also uses olive oil and extra virgin olive oil for some infusions. The products do not contain any additives, preservatives or GMOs, thereby helping enable a clean label. The infusions are listed simply as “(named) oil and (named) herb” on ingredient statements. SpringThyme Oils maintains a full traceability program for all raw materials, and all raw materials are tested to ensure they do not have any detectable pesticide residue.

Sunflower oil is high in polyunsaturated fatty acids, while olive oil is high in monounsaturated fatty acids; both are low in saturates. These highly concentrated infusions help meet the fat requirements of different foods while helping designers create products with reduced calories and lower levels of saturated fat. They’re cost effective compared to fresh herbs, and—due to their intense flavor— typical use levels are quite low. For example, in a dressing or marinade, typical usage levels would be around 2% to 5%. The infusions can flavor an extensive list of foods, including dressings, marinades, frozen foods, dips, sauces, soups, meat products, coatings, snacks, batters and breadings, pizza dough, and flavored butters and spreads.

The company creates the infusions via a proprietary HTST process that stabilizes the oils, establishes assured microbiological levels of virtually zero, and permits an ambient shelf life of a minimum of nine months up to two years. It also creates a flavor that remains true to the original herb, spice, vegetable or fruit.

Fully customized infusions are possible, and the company has pilotplant capabilities to test new infusions in volumes up to 50 kg. 

SpringThyme Oils Limited 
SpringThyme House 
Shuttleworth Mead Business Park 
Padiham, Lancashire 
BB12 7NG England 
Phone: +44 1282 682 100 
Fax: +44 1282 682 101 
E-mail: [email protected] 
Website: www.springthyme.com