flavors
hydrolysates
extracts

EXCEPTIONAL SAVORY FLAVORS SATURATING YOUR PRODUCTS WITH TASTE

We offer you 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 will compose a unique recipe from these or other ingredients, even from other suppliers.

We take into account the technological process, application form, and economic aspects.

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Product groups of savory flavors:

  1. Process flavors, produced at high temperatures from plant products containing a lot of protein. Process flavors are often called thermal processing flavors. They are characterized by a strong taste and natural aroma.
  2. Protein hydrolysates as flavor bases. Also used by the largest flavor producers.
  3. Our spice and vegetable extracts have a natural taste and are consistent, standard, and microbiologically clean.
  4. Yeast extracts based on baker's 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 or inosinate and guanylate.
  5. Savory flavors.

We tailor our offer to the individual needs of each client. We take into account the production process technology, the best form of application, and the economic aspect. We will propose appropriately selected food flavors for specific types of food products.

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locationOffice ul. Inflancka 11 lok.12 | 00-189 Warsaw, Polska
locationMagazine Al. Prymasa Tysiąclecia 62 | 01-424 Warsaw

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