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The Aromatech Group has always given an essential place to research and innovation, to which it devotes 10% of its turnover each year.
As part of proactive approaches, our sales, marketing and R&I teams collaborate on creative range development projects, anticipating or adapting to trends in the food industry market.
Every month, find a savory or sweet innov’ flavor created by a flavorist from one of the R&I laboratories of the Aromatech Group.
Our Latest Innov' Flavor
Let’s honor the swicy taste ! Let yourself be tempted by ourChamoy flavor, a natural flavor created by the R&I laboratory of Aromatech France.
This tasty Mexican sauce, made with apricot, lemon, paprika and crushed chili pepper, is a delicious blend of sweet and spicy!
This liquid flavor will enhance your sweet & savory applications such as sauces, cocktails and marinades.
Its organoleptic profile is characterized by apricot, jam, paprika and chili notes.
A bit of spice! Let yourself be tempted by our 3 peppers flavor (natural) created by the R&I laboratory of Aromatech Algeria.
The 3 peppers blend, an essential food in European kitchen, has its roots in Central Africa, in the rich earth of Cameroon.
This liquid flavor will spice up your savory applications such as sauces and cheeses.
Its organoleptic profile is characterized by woody and lavander notes, with a tringle effect.
An autumn sweetness! Let yourself be tempted by our Pumpkin flavor (natural) created by the R&I laboratory of Aromatech France.
This contemporary squash originally grown and produced in Japan is the star of the fall season!
This liquid flavor will bring softness to your sweet applications such as beverages, fillings or candy.
Its organoleptic profile is characterized by jam, apricot, honey and spice notes.
An exotic touch ! Let yourself be tempted by our natural sea coconut flavor created by the R&I laboratory of Aromatech China.
This fruit comes from the Palmyra palm, a tree native to India and Southeast Asia, with large fan-shaped leaves and tall, long trunks.
This liquid flavor will bring softness to your sweet applications such as latte, muffin or cream dessert.
Its organoleptic profile is characterized by coconut water, flesh and lactonic notes.