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FLAVOUR
INDUSTRY CONSULTING
Savoury
Flavours
Expertise
in the chemistry and technology of the Maillard reaction with
experience stretching back 30 years to the Unilever Laboratories
near Bedford where the first Maillard based savoury process
flavours were developed and patented.
BFC
Offers:
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Bespoke
development of savoury process flavours including the key
meat flavours of beef, chicken, pork and lamb and
sweet/brown process flavours such as caramel, chocolate,
malt and bread.
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Blending
of savoury topnotes for use with process flavours.
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Development
of compound savoury and chocolate flavours incorporating
process flavours and other ingredients.
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Development
of precursor savoury flavours.
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Evaluation
of new ingredients for use in process flavours.
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Assistance
in sourcing ingredients for process flavours.
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Use
of enzymes in savoury process flavours and key
precursors.
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Development
of cheese flavours - EMC and topnote.
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Spray
drying and scale-up of process flavours to full
manufacturing capacity.
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Advice
on the regulatory aspects of process flavours.
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In-house
training in process flavour technology.
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Development
of savoury flavours for pet food products.*
*
David Baines managed palatability research projects for a major
European pet food business over a period of 10 years.
Flavours
were developed for use in cat and dog foods, including dry,
semi-moist and canned, for palatability and purchaser appeal.
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