Flavours  for authentic taste in the food industry

• Reaction flavours are created by the Maillard reaction—a natural process in which amino acids and sugars react with each other. This produces intense roasted flavours reminiscent of freshly baked bread, roasted coffee or fried meat. As natural flavours, they not only provide authentic taste, but also greater complexity and lasting intensity. This is due to non-volatile flavour compounds that result from the diverse Maillard reactions and give foods a full-bodied, authentic flavour profile. Our product range includes both natural flavours and flavours, depending on the desired labeling.
• Maxavor RYE and PLANTEX: deliver full-bodied umami base notes and a rich, balanced flavour profile. They are easy to use, versatile and ideal for soups, bouillons, ready meals and processed meat.
• Maxavor Key: offers concentrated flavour profiles and building blocks that can be used to precisely control the flavour profile. Typical applications include meat seasonings, snack seasonings and marinades.

Enzymatically modified cheese (EMC) naturally enhances the typical cheese flavour. The use of special enzymes creates intense, savoury notes that give foods an authentic, full-bodied cheese profile—from subtle to strong. EMC can help reduce the cost of using cheese powder.

Enzymatically modified dairy products (EMDIs) bring out the natural diversity of milk. Whether creamy, buttery or rich, targeted enzyme reactions create characteristic flavour nuances that ensure a well-rounded and authentic aroma. EMDIs can help reduce the cost of milk ingredients.