Truffle has become one of the go-to ingredients for increasing the perceived value of all kinds of food products: cheeses, charcuterie, sauces, creams, ready meals... But if there’s one factor that truly determines the success of a truffle product, it’s the type of truffle used.
In the industrial world, canned truffle brisure is the most versatile, cost-effective, and practical solution. But not all truffle brisures are the same. Choosing the right one for your product can be the key to achieving a consistent, stable result with balanced flavor.
What exactly is truffle brisure?
Truffle brisure is chopped, cooked, and preserved truffle, ready to be incorporated into food formulations. Depending on the type, cut, aroma, and composition, it may work better or worse in a given recipe or manufacturing process.
At Laumont, we work with companies in multiple sectors to design tailor-made truffle brisures that meet their technical, sensory, and cost requirements.
Keys to choosing the right truffle brisure
1. Truffle type: black or summer
- Tuber melanosporum (black truffle): deep, intense flavor, ideal for premium product lines or products where truffle must stand out. In France, strict food labeling laws only allow products to be labeled “truffled” if they contain at least 3% Tuber melanosporum.
- Tuber aestivum (summer truffle): milder flavor, with nutty and hazelnut notes. Often used in mid-range products or where price control is a priority.
- Tuber brumale: a lesser-known winter variety with strong flavor and excellent heat stability. An interesting option for industrial applications where good balance between cost, flavor, and resistance to cooking is essential.
2. Aromatic intensity: with or without added aroma
- 100% natural: for high-end products. Brisures made with Tuber melanosporum are usually used without added artificial aromas, as their natural aroma is intense and distinctive. On the other hand, summer truffle brisures are often enhanced with aroma to increase flavor intensity, especially in mid-range products or cost-sensitive formulations.
- With added aroma: allows strong truffle flavor to come through even with lower truffle content, optimizing the recipe’s cost.
3. Texture and dispersion: how does it integrate into your mix?
- Brisure without thickener: best suited for solid or firm mixtures like cured cheeses or charcuterie, where visible truffle pieces are desired. This is the most common format in the industry due to its versatility and ease of integration.
- Brisure with thickener: perfect for creamy or liquid mixtures (e.g., sauces, spreads), where it prevents settling and improves flavor distribution. Especially useful for companies using injection systems, where truffle must stay suspended in the product matrix.
4. Cut: fine, coarse, uniform…
- At Laumont, we tailor the cut of the brisure to each client’s specifications, depending on the type of application, desired texture, and level of truffle visibility in the final product.
- In products like sausages or cheeses, a fine cut allows even distribution without altering texture.
- For recipes where visible truffle bits are desired (e.g., truffle creams), a thicker cut is ideal.
5. Heat treatment: pasteurization, cooking, curing...
It’s essential that the brisure maintains flavor and appearance after processing:
- Some brisures are designed to withstand high heat without losing aroma.
- Others, more delicate, are better suited for cold applications or post-cooking additions.
Real applications by product category
Truffled cheeses
- Black truffle brisure with thickener for aged or signature cheeses.
- Summer truffle brisure without aroma for fresh and creamy cheeses.
Truffled meats and charcuterie
- Natural black truffle brisure for gourmet cured meats and pâtés.
- Brisure with aroma for cooked or high-turnover products.
Truffled sauces and ready meals
- Summer truffle brisure with aroma and thickener to ensure even dispersion in hot sauces.
- Custom cuts for creams and fillings where visible truffle is important.
Other truffled products
- Foie gras with truffle: black truffle brisure, no aroma or thickener, visible cut. Ideal for high-end products where truffle must stand out without overpowering the foie profile.
- Truffled olives: summer truffle brisure with aroma and uniform texture, adapted for
- Truffled smoked salmon: thin-cut black truffle with or without aroma, able to withstand smoking and refrigeration while retaining appearance and flavor.
- Pasta fillings (e.g., truffle ravioli): brisure with thickener and calibrated aroma, formulated for even distribution in ricotta, foie, or meat fillings.
Why work with Laumont for your truffled product development?
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+40 years of truffle expertise, working with food companies around the world.
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Wide range of customizable brisures: different species, aromas, cuts, textures…
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Year-round guaranteed stock.
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IFS-certified production processes for food safety.
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Flexible manufacturing and product adaptation to your processes.
- Deep experience in industrial solutions, with clients in over 60 countries.
Are you reformulating or creating a new truffle product?
Tell us about your process, and we’ll help you choose the ideal truffle brisure. At Laumont, we don’t just sell truffles—we create solutions.
Our team will help you select the ideal preserved truffle for your formulation, and we can even co-develop a tailored product with you.
Develop with us the next truffle product that will make a difference by contacting our sales team now:
