Flavor and Fragrance substances are comparatively strong smelling organic compounds with characteristic usually pleasant odors.  They are, therefore, used in perfumes and perfumed products, as well as for the flouring of foods and beverages.  Whether a particular product is called a fragrance or a flavor substance depends on whether it is used as a perfume or a Flavor Fragrance and Flavors are like taste substances, chemical messengers, their receptors being the olfactory cells in the nose.

Flavours are highly concentrated specialty items for use by the Food Processing Industry. The features of the “ideal” product depend on the taste profile desired, the application and its processing parameters and eventually legislation. Therefore, the more accurate the specific requirements are spelt out – may the objective be the development of new food stuff, a line extension, masking an unpleasant “off-taste”, cost saving and/or simply enhancing palatability – the better the chances to come up with the best solution since we are confident to have the appropriate experience and resources.

Flavor and Fragrance ingredients are the most numerous single group and highest-value intentional additives utilized by the food and personal care industries. They are also the most profitable and show the highest rate of growth in recent history among food and personal care product ingredients. Several factors have contributed greatly to stimulating the widespread acceptance of flavors and fragrances in consumer products.