Flavours
A flavour is invisible but results in an explosion of taste!
Adding a flavour to your product gives it character and taste. You can design a product people will recognise or one that is unique.
By adding a strawberry flavour to yoghurt, it is possible to give this product the taste of strawberries and the taste of yoghurt at the same time without diluting it.
Did you know that strawberry consists of:
- Water 89.5 %
- Carbohydrates 6.5 %
- Fibers 2.0 %
- Protein 1.0 %
- Fat 0.5 %
- Minerals 0.5 %
- Flavour components 0.005 %
These flavour components consists of approximately 400 different molecules you can smell and taste. This extremely small and important part will create the heart of your product.
Different factors will have an influence of the composition of these molecules. For example; is the fruit ripe, where did it grow, etc.
There are three different flavour categories:
Natural Flavours
We use molecules or extracts that are isolated from a natural source to build a natural flavour.
Natural extracts
We extract the taste out of food, like herbs or fruit. We can use ginger for example. It is important to choose the correct starting material. Dried or fresh gingers both have a different character. And do you want to extract the total taste profile or only a part, like the spiciness of ginger.
Flavours
In the category Flavours we use the same molecules as we use in natural flavours or extracts. Only the source of these molecules is different.