The shift from agricultural commodity-based economy to manufacturing-based economy has given rise to relatively new food processing industry. As exports of processed food have grown more profitable, producers invest more efforts in further developing and creating a unique taste for their products. Here development of innovative flavors play a fundamental role in capturing consumers' curiosity & creating lasting flavors that remain fresh in their minds.
Micro encapsulation Technique:
Micro encapsulation involves encapsulating tiny volumes of flavoring in a protective layer of another material. This creates particles that are only micron size range but have a large impact on flavor profile of final product they are used in.
We utilize micro encapsulation technique that also helps protect flavorings from extreme processing conditions ingredients are exposed to during production of some food products.
Some of the benefits of Micro encapsulation Technique used by us to develop food flavors include:
- Increased Demand for Flavour Sensations - provides more exciting flavour sensation
- Increased Demand for Natural Flavours - Help protect sensitive extracts of natural flavour
- Wide Choice - Microencapsulation technology used by us allows certain flavouring combinations that were not previously possible in certain products
Flavor Developing:People usually buy food item first time because of its packaging or appearance. Taste usually determines whether they would buy it again.We all understand that certain agents enhance the taste of food while used alone or mixed into a blend. Categorized into "natural flavor" & "artificial flavor," these additives developed by us help in providing processed food a unique and distinguished taste.
For giving processed food a appealing taste, our team of experienced flavorist carefully create unique combination of textures & chemical interactions that finally affects how end flavor is perceived. Our strong hold in the biotechnology field also helps us to develop complex flavors using enzyme reactions, fermentation & fungal/ tissue cultures, thus providing unique and distinguished taste and mouth feel for the food product these are used in.
Further, we also hold expertise in extraction and distillation process, which is an important method for obtaining natural flavor components. Some of the types of extracted/distilled flavor components are:
- Essential oils
- Aromatic fractions of plant
- Oleoresins (extracts without volatiles)
- Standardized oleoresins (added with extra essential oils)
- Concentrated oils (essential oils fractionated to specific degree of concentration)
Flavor Security Assurance & Test facilities:As processed food is manufactured on a large scale, the flavor industry has emerged with a bang. Holding every process highly secretive, we assure clients that precise formulas of flavor compounds developed by us would be protected. Further the use of advanced testing equipment also ensures that right flavors are developed as per the specific requirements of the clients. Some of the equipment used by us to conduct these tests include:
- Spectrometers
- Gas chromatographs
- Vapor analyzers
Flavor Usage:Flavors prepared by us are marketed primarily to manufacturers of:
- Prepared foods
- Beverages
- Confectionery
- Dairy foods
