Flavours for food

To achieve the desired flavour and aroma, flavourings can be used in food recipes. During food processing and production, there is often a natural loss of aroma and flavour. Flavours can compensate for this, ensuring that the end products have a consistent taste and aroma.

For food, there are different flavours within both the sweet and savoury flavour universe. Common to all flavours is that they can change, enhance or round off the overall flavour impression. It is often about small nuances and a complete mouthfeel.  

The sweet flavours are divided into: 

• Fruits
• Dark flavours such as coffee, chocolate or caramel
• Vanilla
• Nuts
• Dairy flavours such as milk, yoghurt or cream 

The salty flavours are categorised into: 

• Vegetables
• Spices
• Smoke flavours
• Culinary flavours including barbecue and grill flavours
• Meat flavours including broth and umami, as well as the aroma and flavourings for fish
• Dairy flavours such as butter and cheese flavours

Each category contains variants of different origins, so there is always a variant that fits the end product and the desired declaration. Depending on the application, the flavouring can be supplied in liquid, oil and water soluble or powder form.  

All flavours are selected or developed together with specialists from our partner network.