Immerse yourself in a new realm of taste with KRAVE Jerky and Biltong. Our goal at KRAVE is to challenge the traditional perceptions of jerky and biltong by exploring diverse and unique flavour profiles that give you a deliciously innovative sensory experience.
At KRAVE, we base our flavour profiles around the five Taste Sensations that we all experience on the tip of our tongues. Each of our taste bud cells have 50 to 100 taste receptors that can differentiate between the five different taste sensations. These sensations include the following:
Umami: Otherwise known as the savoury taste, Umami has the characteristics you would find in foods such as broths and cooked meats. We experience the umami flavour through taste receptors that respond to glutamate, which is an amino acid that is often found in fermented foods and meats. It is pleasant and usually has a long lasting but mild aftertaste that is often described as being ‘mouth-watering’.
Sweetness: Is known and regarded as a pleasurable sensation, with its characteristics being found in foods containing sugar or substances like sugar. When eating, the sweet flavour is picked up by sweetness receptors on the tongue that detect the sensation associated with ketones and aldehydes. Once the sweetness receptors are activated, the brain can register the taste of sweetness.
Sourness: Is the taste sensation that detects acidity and is detected by a small group of cells that are dispersed across our tongue. It is related to the taste buds reacting to citric acid, hydrochloric acid and tartaric acid. The flavour is common in sour sweets, fruits and even wine, but it is also detected from the taste of spoiled dairy. It is said that children tend to prefer sourness more than adults and that is why sour candies are so popular among kids.
Bitterness: Scientists claim that bitterness is the most sensitive taste sensation, which is deemed as being unpleasant, disagreeable and sharp. However, it is often enjoyed in flavours such as coffee, hops in beer, citrus peel and other foods and drinks. Research has shown that the taste receptors combined with G proteins are responsible for human beings being able to taste bitter compounds.
Saltiness: Is described as being the simplest receptor on the human tongue. The saltiness taste receptor detects the flavour of sodium chloride, lipids, complex carbohydrates and water. However, research on the saltiness flavour profile is often disputed among scientists. We’ll just leave it to the professionals!
With all of these taste sensations in consideration, we developed three flavours that would complement each other. These flavours include; Szechuan Pepper & Ginger Salt Beef Jerky, Warm Chimichurri Beef Biltong and Zesty Lemon & Dill Salmon Jerky. Who knew jerky and biltong could be so tantalisingly tasty?