Flavour terminology glossary

The terms we use with customers, set clear in three languages for shared understanding with your teams.

Flavour

A blend of materials that gives a product its taste and aroma profile.

A material that intensifies taste perception without a distinct taste of its own, e.g. glutamates.

Powder applied to crisps and nuts after frying or baking to give the final taste.

A strong flavour diluted or bound before use on the line.

Flavour carried on a solid base (salt, dextrose, starch) for dry blends.

Materials obtained from natural sources by physical or thermal processes.

Manufactured materials chemically identical to their natural counterparts.

A concentrated liquid obtained from herbs, roots or spices by steam or an approved solvent.

An inert substance that carries the flavour, sets its dosage and prevents caking.

The dosage of the flavour in the product — fixed in the TDS after trials.

Benchmarking our blend against your reference sample until taste and dosage align.

Panel evaluation in the lab: aroma, taste, intensity — with a written protocol.

The technical document: composition, physico-chemical properties, storage, dosage.

Per-batch certificate with the analysis results required for your supplier file.

Recommended storage period in the sealed pack — 12 months on most of our range.

Food-safety systems applied in our factory and audited for our customers.

Send the product description and processing conditions; we will confirm whether we can formulate for it.