EXCEPTIONAL SAVORY AROMAS GIVING RICH FLAVOR TO YOUR PRODUCTS
We offer a variety of savory flavors.
Process flavors are characterized by a strong taste.
Protein hydrolysates are used as flavor bases.
Our spice and vegetable extracts are consistent and microbiologically clean. They enrich soups, sauces, and snacks.
Yeast extracts are an excellent natural alternative to chemical flavor enhancers.
We tailor our offer to individual customer needs.
We can compose a unique recipe from the listed or any other ingredients, including those from other suppliers.
We take the technological process, application form, and economic aspects into account.
Product groups of savory flavors
- Process flavors are produced at high temperatures from plant products containing a lot of protein. Process flavors are often called thermal processing flavors. They are characterized by their strong taste and natural aroma.
- Protein hydrolysates as flavor bases. Also used by the largest flavor producers.
- Our spice and vegetable extracts have a natural flavor and are consistent, standarized, and microbiologically clean.
- Yeast extracts based on baker yeast. These are unique products with a high concentration of aromatic properties, thus enhancing flavor and aroma. They are successfully used as substitutes for chemical flavor enhancers, replacing monosodium glutamate, inosinate, or guanylate.
- Savory aromas.
We tailor our offer to the individual needs of each client. We take the technological process, application form, and economic aspects into account. We provide properly selected food flavors for specific types of food products.
Office ul. Inflancka 11 lok.12 | 00-189 Warsaw, Polska