“The taste of nature is fascinating. We investigate nature with all senses – for your success: Fascinating. Taste. Performance.”
Flavours closer to nature
The market for natural flavours is growing steadily year by year! Not only is the demand increasing, but so is awareness on the part of consumers. The consumers’ demand for sustainable products and the presence of food production in the media are driving the development of natural flavours.
WHAT ARE NATURAL FLAVOURS?
The term “natural” is defined legally. Essentially, it may be used if the flavour component contains exclusively flavour extracts and/or natural flavouring substances. Natural flavouring substances are obtained from vegetable, animal or microbiological source materials by means of suitable physical, enzymatic or microbiological processes.
THE KEY LIES IN NATURAL SOURCE MATERIALS
The name or the taste of a natural flavour is not necessarily its source. It may in fact be obtained from different natural source materials.
The methodology and preparation of raw materials are therefore devised in an interdisciplinary way (enzymatic, thermodynamic, etc.). For this purpose, we have a special group dedicated to the ideal technological utilization of natural source materials. Because ingredients can be used either in the raw state or after traditional processing (e.g., drying, roasting, etc.), our choice of technological options is enormous.
WHAT COUNTS IS RELIABILITY
In the development of natural flavours, producers must be in control of everything from the raw material to the production process in order to be able to offer reliable solutions. Our team of specialists therefore focuses on:
- chemical identity
- purity and concentration
- natural source studies
- stability in the application
- details on production and origin
These five parameters are the essence of natural taste for flavours for the food and beverage segment.
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