|
|
|
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
Add an exotic touch to your applications with our Thai basil flavor (natural) !
A true icon of Thai cuisine, Thai basil is an aromatic herb with a distinctive character, prized for its fresh, refined taste. Its notes of anise, reminiscent of licorice and sweet spices, blend with a delicate herbal quality that brings balance and complexity to every meal.
The organoleptic profile of this liquid flavor is characterized by green, anisic, and tarragon notes.
Discover your future with our Fortune Cookie flavor (natural) !
An iconic treat served at Asian restaurants across the Western world, the fortune cookie is a thin, crispy biscuit hiding a small message of good fortune. Behind its simple appearance lies a delicately sweet indulgence, appreciated for its comforting character and light, crisp texture.
Its organoleptic profile is characterised by the following descriptors: vanilla, buttery, toasted and creamy.
Capture the essence of Japanese street food with our Takoyaki flavor!
An iconic specialty of Japanese street food, takoyaki is a delicious bite-sized snack made from a soft, fluffy batter filled with octopus. It is cooked in a distinctive spherical mould and topped with a rich savoury sauce, mayonnaise, seaweed, and dried bonito flakes.
Originally from Osaka, takoyaki is now enjoyed around the world for its unique and comforting flavour.
Its organoleptic profile is characterized by the following descriptors: fish, fermented, vinegar, and grilled.
Dive into novelty with our coconut rice flavor!
This dish, prized for its high fiber content, originates from Southeast Asia.
Today, it enjoys great popularity on the African continent, often served with meat and cassava leaves.
Its organoleptic profile is characterized by the following descriptors: coconut, lactonic, toasted, and vanilla.