The Special Challenges of Flavoring Powdered Soup Mixes

We all know that the best soups are homemade, but it’s possible for those that come out of a can – and even those that come in a powdered, dehydrated form – to be incredibly delicious. It’s especially true these days, as flavorists have been experimenting with many different ways to create more accurate and delicious soup products, no matter how they’re being packaged and served to buyers.


There are lots of things to consider when choosing the flavor ingredients that will be used to give a powdered soup mix its flavor. These ingredients must be chosen in order to create a product that has the most accurate flavor possible, as well as having the most accurate mouth feel possible, once the soup has been prepared.


Every powdered soup mix begins with a strong base. The base that is chosen for this part of the flavor creation process should match the type of soup being recreated as accurately as possible. Seafood soups, such as clam chowder, may require a fishy, seafood style base for their flavor, such as Advanced Biotech’s Natural Dimethyl Sulfide, while a beefy soup may require a flavor ingredient such as Natural Quesote. After that, a host of flavor ingredients can be chosen to help recreate the natural flavor of the soup. Vegetable flavors, such as onion, garlic, and even deep leafy greens, can be an incredible complement to these types of powdered mixes, and can serve to help even those buyers who are short on time to create delicious dishes that are as close to “from scratch” as possible.