Custom flavors
Our expertise covers every flavor application in the food and beverage industry, with a long-standing specialization in beverages. Depending on your needs, each product is custom-developed and produced to your specifications, or selected from our catalog of proven flavors.
Flavors for beverages
This has been the core of our expertise since the beginning. We support brands of alcoholic and non-alcoholic beverages: soft drinks, spirits, flavored waters, beers, flavored wines, liqueurs, and ready-to-drink cocktails.
Inactive
Soft drinks and sodas
Flavored waters
Energy drinks
Beers
Spirits and liqueurs
Ready-to-drink cocktails
Flavors for dairy products
Yogurts, dairy desserts, dairy drinks, ice cream. Fat binds some of the flavor molecules and alters how they are perceived, while heat treatment breaks down others. Our application tests focus precisely on these two points before any scale-up.
Flavors for sweet snacks
Biscuits and cereal bars. Baking and extrusion expose the flavor to temperatures that drive off its most volatile notes. We formulate with this loss in mind, so that the expected intensity is what comes through in the mouth, not what the dosage says on paper.
Flavors for confectionery
Candy, gummies, chewing gum, chocolate. In confectionery, persistence matters as much as initial impact: consumers judge a product over the whole chewing time. Our formulations aim for this balance, while complying with regulatory constraints on sugar and additives.
Flavor families we master
- Fruits : citrus (orange, lemon, grapefruit, mandarin), red fruits, exotic fruits, pome fruits, stone fruits
- Vanilla and gourmand notes
- Spices and warm notes
- Botanical and floral notes
- Roasted notes : coffee, cocoa, caramel, hazelnut, almond
- Fresh notes : mint, eucalyptus, aromatic herbs
- Complex notes : cocktails, spirits, aged notes
Natural, artificial or hybrid: we help you choose
The choice between natural flavor, naturally derived flavor, nature-identical flavor and artificial flavor is not just a technical matter. It affects your labeling, your raw material costs and your positioning with retailers.
We explain the consequences of each option before we formulate, including when the most relevant answer is the least expensive one. A natural flavor is not always the right choice, and it is better to know that before filing your labeling dossier than during the process.
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