Food flavours are flavouring substances (natural, nature-identical, artificial flavouring substances) used in small dosage in food and beverages industry to give a specific odour to the end products. Food flavours were used from the ancient times. To make water smell good they used rose oil, smoked meat, used different spices and herbs while cooking (e.g. cinnamon, vanillin, turmeric, pepper, basil, etc.)

Many aromatic substances are found in nature. Nowadays there are more than 7000 names of flavouring compounds that are found in food and registered.

Food flavours are divided into three categories:

  • natural flavouring substances;
  • nature-identical flavouring substances;
  • artificial flavouring substances.

Natural flavouring substances – are obtained by physical (pressing, extraction, etc.) or enzymatic processes exclusively from natural products.

Nature-identical flavouring substances – are obtained by chemical synthesis (chemical compound is found in nature) with vanillin production being an example here.

Artificial flavouring substances – are obtained by chemical synthesis (chemical compound existence is not proven in nature).

Flavours may be liquid and in powder. Depending upon the type of solvent used (propelene glycol, triacetin, vegetable oils, alchohol) flavours are divided into water- and oil-soluble.
Powder flavours can be applied on a carrier such as salt, maltodextrin, modified starch, flour, lactose, gum arabic or they can be manufactured as encapsulated flavours.

Encapsulated flavours – the flavouring substance is inside the plastic packaging providing improved stability during storage and technological processing.

Every flavour is developed by flavourists who can add a peculiar taste to the final product.

While selecting  flavours one should pay special attention to the type of their solubility and thermal resistance.

The quality of a flavor can be fully assessed only in the final product.

We offer a wide range of natural, nature-identical and artificial flavouring substances from the world leading manufacturer Givaudan.

Flavours for confectionary:

  • vanilla, cream vanilla;
  • fruit and berries (cherry, strawberry, apple, blueberry, forest berry, grape, etc);
  • milk, cream, chocolate (milk, creams, butter-cream, baked milk, chocolate, dark chocolate, etc);
  • tropical fruits (pineapple, banana, orange, kiwi, passion fruit, grapefruit, etc.);
  • liquor (rum, absinthe, cherry liquor);
  • nuts (hazelnuts, walnuts, almond, coconut, coconut cream);
  • coffee and honey (coffee, cappuccino).

Flavours for hard and light drinks:

  • gin, rum, tequila;
  • wide range of fruit flavours for low alcohol drinks (rum, brandy, gin-orange);
  • fruit flavours for light drinks ( orange, exotic, pear, apple, cranberry, lime, mint-lime, etc.);
  • tea (green tea, black tea, flower tea);
  • popular ( cola, buratino, lemonade, pear, rye bear).

Flavours for snacks and grocery:

  • meat (beef, lamb, barbecue, pork with horseradish, smoked meat, meat jelly with horseradish, salami, etc.);
  • fish and seafood (various types of fish and caviar, prawns, crabs, etc.);
  • vegetable and mushroom, spicery (paprika, tomatoes, olives, mushrooms with cream, porcini mushroom, onions, garlic, mustard, Mediterranian spicery, etc.);
  • cheese (creamy cheese, Cheddar, smoked cheese, etc.);
  • flavouring agents of different cuisines of the world ( Italy – pizza, Parmesan, olive; France – French crème brulee, béchamel sauce, Provencal sauce.).

Flavours for milk industry:

  • vanilla, cream vanilla;
  • fruits and berries, tropical fruits;
  • milk, cream and coffee.

Flavours for oil and fat industry:

  • milk, cream butter, cream;
  • mustard, spices and vagetables.