When a food manufacturer decides to include truffle in their recipe, one of the most common questions arises: Which type of truffle is best for my product?
The answer isn’t always straightforward. It depends on the desired flavor profile, cost target, heat process, and even the final product’s market positioning.
In this article, we clearly explain the differences between black truffle (Tuber melanosporum) and summer truffle (Tuber aestivum), focusing on their use in industrial processes.
Why is choosing the right truffle important in industrial processes?
In industrial products, truffle is not just another ingredient—it’s a commercial hook, a differentiator, and often a justification for a higher price.
Choosing the right type of truffle affects:
- The final flavor and aroma of the product
- Production costs
- Stability during thermal processing
- Consumer perception
- The target market: in some countries like France, there are regulations that require a minimum % of truffle for a product to be considered truffled
That’s why it’s essential to work with a specialized supplier who understands your technical and commercial needs.
Where is each one used?
Black Truffle (Tuber melanosporum):
- Premium cheese spreads or aged cheeses
- High-end pasta fillings or sauces
- Gourmet truffle pâtés
- Artisan-style truffled charcuterie
Ideal when the goal is to deliver an exclusive product with authentic, bold flavor.
Summer Truffle (Tuber aestivum):
- Truffle-infused cheeses
- Ready-to-use sauces
- Plant-based spreads
- Snacks or mass-market products
- Chilled pastas or ready meals
Perfect for balancing cost and added value. For more intensity, it can be paired with natural aroma.
What does the industry choose?
Most manufacturers use different types of truffle breakings or preserved truffle, depending on the product. At Laumont, we offer tailored solutions:
- Black truffle breakings: with or without added aroma, various cuts and moisture levels.
- Summer truffle breakings: available in multiple versions (natural aroma, thickened, custom formats).
- Frozen truffle: for manufacturers seeking flexibility without compromising on quality.
Why choose Laumont?
- Over 40 years working with truffles for the food industry.
- Production capacity tailored to your process.
- Guaranteed year-round stock.
- Technical advice to choose the right truffle for your product goals.
- IFS certified.
Not sure which truffle best fits your production line?
At Laumont, we help you select the truffle that best matches your technical, sensory, and commercial objectives:
