Flavours and ingredients for the food industry

Baking, long leavening and shelf life put flavour, fillings and crumb structure under stress. Butter and nut flavours, vanilla extract, pre- and post-bake water-based creams and emulsifiers for filled and glazed baked goods.

Mint and cooling profiles have to balance intensity, duration and off-notes. We work from the raw material, such as menthol, eucalyptol and anethole, to the finished flavour system, with cooling agents and chewing gum fillings.

Beverage flavours must stay stable in water-based and acidic matrices, often matching a reference drink. Cocktail, cola and energy drink flavours, 95:5 and WONF formulations, botanical extracts and distillates for bitters, gin and sambuca.

Fat and protein change how flavour is released, and high-protein recipes add bitter notes. Yoghurt, nut, chocolate and vanilla flavours, protein bitter masking, fruit preparations and toppings.

Vitamins, minerals, omega-3 and botanicals introduce bitter, metallic and fishy notes. We design flavour systems that mask them, with fruit flavours, spray-dried flavours, sweetness enhancers and sweeteners such as xylitol.

Mint flavours and cooling profiles for toothpastes and mouthwashes, developed from raw materials such as menthol, eucalyptol and anethole and from crude and rectified essential oils.