Insights
Notes from the bench: what is moving in the industry, the chemistry behind why something tastes the way it does, and straight answers to the questions we get asked most by the people who make the products you buy.
Your tongue only reports five things. Everything else you think you are tasting arrives through the back of your nose — which is why a flavourist spends most of their time on aroma, not on taste.
Usually, yes. Matching is a large part of what a flavour house does — and how close we get depends on what you can tell us about the product it is going into.
Fat holds aroma compounds back. The same dose that is perfect in a clear drink can read as half strength in a dairy base — and the fix is not simply more of it.
Yes. We manufacture in Benoni, Gauteng, and supply internationally — though what you may legally put in a product varies by market, and that is worth settling early.
This is why reduced-sugar reformulation is hard. Take the sugar out and you have not just removed sweetness — you have removed body, softened bitterness, and changed how the flavour is released.
Nothing in that category yet.
Ask it. If it is a good one it will probably end up on this page, and either way you will get a real answer from someone who makes this for a living.
