NoriChef is easy to add during the preparation of mature cheese with 4% -6% in the curd. The best Umami effect is achieved after 3 to 4 months.
According to EFSA, you can use various health claims. Take into account a 5 – 8% absorption of moisture.
In pastas like noodles you achieve a higher taste experience.
The Umami effect that is present causes a more intense taste perception of cheese.