A flavour is designed having first carefully studied the needs of the final product and the manufacturing process of the food.

For each new project, our customer explains which organoleptic, taste and smell notes he is seeking for a new product, and our aim is to satisfy his needs and expectations.

When defining the organoleptic properties of a flavour, we mean the attributes detected by our senses of taste, smell and sight.

To design a new composition, the flavourist bears in mind different parameters, which the flavour will be subject in the manufacturing process, such as temperature, the food base in which it will be mixed, the colour it must bring to the product and the intensity of smell.

All this will influence the selection from among 6,000 known molecules, of those which in a suitable dosage and compound in the formula, will make up the characteristic aromatic profile which the customer requires.

When the first the form of the flavour is defined – liquid or solid, then the second stage consists of selecting different textures. Liquid flavours can be fluid, pastes, soluble or emulsions. Solid flavours include absorbed, atomised, granulated and encapsulated forms.

We also bear in mind and adapt the design of a flavour to the law of different geographic areas and religions.

All these properties are used to achieve our final objective: to satisfy consumer needs and the success of our customers.